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paleo gluten free dairy free gingerbread muffins healthy

Paleo Gingerbrad Muffins

These gingerbread muffins are paleo, gluten-free, dairy-free, refined sugar-free, easy to make, and absolutely delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Muffin, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup cooked & mashed sweet potato can sub pumpkin puree
  • ¼ cup nut butter can sub any nut or seed butter
  • ½ cup non-dairy milk
  • 2 teaspoon vanilla extract
  • 3 ½ tablespoon molasses
  • ½ cup maple syrup
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon ground ginger
  • pinch of salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 cup +4 tablespoon almond flour
  • 3 tablespoon sugar OPTIONAL for topping (not paleo!)
  • 2 eggs can sub flax eggs

Method
 

  1. Preheat oven to 350℉ and line 12 muffin tins with parchment liners.
  2. In a blender or food processor, add all ingredients and blend until smooth.
  3. Pour batter into the prepared muffin tins and bake for 24-26 minutes. Sprinkle with some sugar (optional) and let cool before enjoying!