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Grain-free Gingerbread Muffins

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 muffins
Author Alexa Lehr

Ingredients

  • 1/2 cup organic, grass-fed butter melted
  • 1 cup Bob's Red Mill tapioca flour
  • 1/2 cup coconut flour
  • 3/4 cup organic applesauce
  • 4 medium pasture-raised, organic eggs room temperature
  • 1/2 cup coconut sugar
  • 1/4 cup organic molasses
  • 1 tsp. Pamela's baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • pinch of sea salt

Instructions

  • Preheat the oven to 350°F. Place 9 parchment paper muffin liners in a muffin pan.
  • In a large mixing bowl, combine the melted butter, coconut sugar, applesauce, and eggs. Stir until combined.
  • Add the baking powder, baking soda, cinnamon, ginger, cloves, sea salt, and molasses. Stir until thoroughly combined. Add the tapioca flour and coconut flour and stir until the batter is smooth.
  • If the batter seems to moist at this point, let it set for a few minutes. Once the batter is at the right consistency, use a 1/3 cup measure and divided the batter evenly amongst the 9 muffin liners.
  • Bake for 25-30 minutes. The muffins should bounce back when pressed gently. Let them set in the muffin pan for 5 minutes, then remove the muffins to a cooling rack to finish cooling.
  • Decorate and enjoy!