Gingerbread Muffins

It doesn’t feel quite like fall here, just yet, but you can already tell that the seasons are changing. We just released our new Sweet Pack of organic spice blends, and we are so excited about them! Since we are now selling our Cinnamon Sugar Cookie blend all year round, we added one of my favorites to the mix this year, Gingersnap. (By the way, if you have any of our spices, check out our new Spice Recipes page on the site!)

I always knew I wanted to make a gingersnap blend, but for some reason it didn’t make it into The Sweet Pack last season. In 2014 I created a recipe for Gingersnap Cookies, that are absolutely to die for! I had been on a candida cleanse for over a month when I created this recipe, and I remember thinking I would just have a bite, and ended up housing several of them! They are so delish. If you haven’t made them, you absolutely must.

This year I knew we had to make sure my gingersnap blend was part of our seasonal pack, specifically for my gingersnap cookies. Now that we have this blend, I cannot wait to get to work on all different gingerbread recipes. I started out by making these Gingerbread Muffins, as I figured they’d be easy to make.

They turned out perfectly!! They rise really well, which can often be a challenge with grain-free baking, and they taste wonderful! I did sprinkle coarse organic sugar on top of these, but that is completely optional.

I do think that this recipe would work in loaf form as well, or in a sheet, and cut into squares. I will have to test that out, and let you know how it works out.

I hope you all enjoy this recipe. I am just as proud of these muffins as I am of my gingersnap cookies. Maybe baking gingersnap/bread recipes is my calling in life? Haha.

Let me know what you think of this recipe!

xo,
Hayley

These Gingerbread Muffins bring a taste of fall to the table, using our new organic Gingersnap spice blend. The muffins rise really well, which can often be a challenge with grain-free baking, and they taste wonderful! I did sprinkle coarse organic sugar on top of these, but that is completely optional. Enjoy!

Serves: 12

Ingredients

1 cup 1 cup 1 cup Cassava Flour
1 cup 1 cup 1 cup Blanched Almond Flour
1/2 cup 1/2 cup 1/2 cup Potato Starch
1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
1 tsp 1 tsp 1 tsp Baking Soda
4 tsp 4 tsp 4 tsp Primal Palate Gingersnap Spice
1/2 cup 1/2 cup 1/2 cup Unsalted Butter
1/2 cup 1/2 cup 1/2 cup Maple Sugar
1/4 cup 1/4 cup 1/4 cup Molasses
3 whole 3 whole 3 whole Eggs
2 tsp 2 tsp 2 tsp Vanilla Extract
1/2 cup 1/2 cup 1/2 cup Almond Milk
1 Tbsp 1 Tbsp 1 Tbsp Raw Sugar, or coconut sugar, for topping, optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 F.
In a large mixing bowl, whisk together the cassava flour, almond flour, potato starch, salt, baking soda, and Gingersnap Spice.
In a separate mixing bowl, cream the maple sugar and the butter. Then add the molasses, eggs, vanilla extract, and almond milk.
Blend the wet ingredients into the dry, until thoroughly mixed.
Scoop into standard muffin cups lined with papers (we like the If You Care parchment papers). Sprinkle the tops with granulated cane or coconut sugar, if desired.
Bake the muffins for 25 minutes, or until a toothpick comes out clean.