Oh, gingerbread how I love thee. Let me count the ways. Number one of late being in these paleo muffins. I’ll keep it brief and hop right to the recipe. Below!
Ingredients:
Dry:
- 2 cups almond flour
- 1/2 cup cassava
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp coconut sugar
- 1 tsp cinnamon
- 1/2 tsp dried ginger
- 1/4 tsp nutmeg
- pinch of sea salt
- topping: 1/4 cup sliced almonds
Wet:
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/4 cup non-dairy yogurt (plain or vanilla)
- 2 eggs
Directions:
- Preheat oven to 350F.
- Combine wet ingredients in one bowl, dry in the other.
- Mix wet with dry.
- Line cupcake tray.
- Fill muffins 3/4 way.
- Bake for 20-22 minutes, until tops are firm and golden brown and you can cleanly insert and remove a toothpick.
