Created Homemade

There is nothing like the smell of gingerbread baking! Clove, ginger, nutmeg and cinnamon is such a wonderful mix of spices! Get them all in this gluten free gingerbread muffins recipe which is adapted from If You Give A Blonde A Kitchen. 

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