Description
My moist and fluffy healthy gingerbread muffins deliver big gingerbread flavor in just 30 minutes! Made with almond and oat flour and sweetened naturally with maple syrup and molasses, these festive beauts come together in one bowl and are shockingly gluten free. My kids adore these and they freeze great!
Your muffins will be taller since I live in Colorado and bake at altitude!
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 cup oat flour
- 1 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/4 cup molasses
- 2 tbsp extra virgin olive oil
- 2 large eggs (sub flax eggs to make vegan)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Spray a muffin tin well with spray (I love this oil sprayer) or line with paper liners.
- Add almond flour, oat flour, cinnamon, ginger, allspice, baking soda, and salt to a large mixing bowl. Whisk to combine.
- Add applesauce, maple syrup, molasses, olive oil, eggs, and vanilla. Whisk until well-combined.
- Divide batter evenly in tin, filling each muffin 2/3 way full (I use a 1/4 measuring cup).
- Bake for 20-22 minutes, or until a toothpick comes out clean. Cool on a wire rack and devour! Store cooled leftover muffins in an airtight container at room temp for 2 days then refrigerate.