Paleo Gingerbread Muffins

I wasn’t sure if I liked gingerbread or not, so I figured, why not create a gingerbread recipe!?  My conclusion?  I DO like it, yes, I like gingerbread very much!

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Before I got started on this recipe, I had to do a quick internet search to make sure I had the correct flavor combinations (ginger, nutmeg, clove, cinnamon, molasses) and then I got right to experimenting.  My first batch turned out lacking in flavor.  I think I was timid about adding too much ginger.  What I ultimately found was that I’m not a big fan of cloves (a little goes a long way) but plenty of ginger tastes great.

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Another thing I realized was just how much the use of baking soda makes bread products rise!  Unlike most of my muffin recipes, these are not dense and moist but rather light, fluffy and airy.  They aren’t dry, just much more like the texture of a cupcake than a muffin in my opinion.  However, I decided to call these muffins instead of cupcakes because I equate cupcakes with lots of sugar and frosting and these don’t meet those requirements 😉

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These Paleo Gingerbread Muffins are Paleo (obviously), nut-free and only sweetened with molasses (although you can add more sugar/sweetener if you prefer).  Don’t be put off by the list of ingredients – it only seems like a lot because in order to get the gingerbread flavor you have to use quite a few different spices.  The recipe itself is extremely easy to follow and these muffins take less than 15 minutes to bake.

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Paleo Gingerbread Muffins

Ingredients

  • 1/2 Cup cassava flour
  • 1/4 Cup ground raw sunflower seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp pink salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 3 eggs
  • 2 Tbsp molasses
  • 1 Tbsp avocado oil
  • 1/4 Cup water
  • Optional: 1-2 Tbsp sugar or sweetener of choice*

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all dry ingredients.
  3. Add in all wet ingredients and mix well.
  4. Pour batter into lined muffin tins.
  5. Bake at 350 degrees for 10-12 minutes.

Recipe makes 1 dozen muffins

*I did not add any additional sugar/sweeteners to this recipe but if you prefer a sweeter flavor then 1-2 Tbsp of any granular sugar may be added.

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These healthy Paleo Gingerbread Muffins are so simple to make and bake.  I love that the ingredients can be combined in only one bowl (less clean-up) and they bake quickly.  I like pairing them with a warm cup of coffee, cocoa or tea, especially this time of year.

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Like with many of my recipes, these muffins are not overly sweet, so you may add a little extra sugar or sweetener if you wish (1-2 Tbsp).  I enjoyed a couple of these delicious Paleo Gingerbread Muffins with almond milk yogurt, cinnamon and pomegranate seeds – makes them look so festive!

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Be sure to tag me on social media and use the hashtag #realfoodrabbit if you try this recipe out!  Enjoy 🙂

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