Recipe for Gluten Free Gingerbread Muffins

- 1 ¾ cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup sugar free brown sugar (or make your own - see below)
- ½ cup molasses
- 1 large egg, room temperature
- ½ cup water, room temperature
- Preheat the oven to 350°F. Line a muffin tin with paper liners.
- Stir together the almond and coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl.
- In a large bowl mix together the melted butter, brown sugar, molasses, and egg on medium-high speed until light brown.
- With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/4 cup water. Repeat ending with the flour mixture. Mix just until the flour is moist.
- Fill prepared muffin tin with batter until each cupcake liner is two-thirds full. Bake for 18 minutes, until a toothpick inserted in the center of one comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes. Transfer them to a rack to cool completely.
- *To make your own sugar free brown sugar mix 1 cup of xylitol with 3 tablespoons of molasses