Paleo Gingerbread Muffins

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:

  1. Preheat oven to 350F.
  2. Combine wet ingredients in one bowl, dry in the other.
  3. Mix wet with dry.
  4. Line cupcake tray.
  5. Fill muffins 3/4 way.
  6. Bake for 20-22 minutes, until tops are firm and golden brown and you can cleanly insert and remove a toothpick.

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