Gingerbread Muffins
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!
20 minutes
25 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 259 |
| Fat: | 13 g |
| Carbohydrates: | 36 g |
| Protein: | 2 g |
| Calculated per serving. | |
Serves: 12
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 Butter, Unsalted
- 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 Sugar, Raw, 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.
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Is Cassava flour the same as tapioca flour? Also, are potatos primal? Would arrowroot work or coconut flour for the potato flour? I love me some gingerbread. Guess I’ll play with it to see if coconut will work to drop some of he carbs here. Thanks! Looking forward to trying this on an nice fall day!!! What a great idea to wake up to!
Made this using Bob’s Red Mill Tapioca flour and Arrowroot starch instead of the potato starch. It turned out pretty good! The texture is the best out of the all the almond flour recipes. Tasted great!
Hi! If we use a generic ginger spice instead of the Primal Palate Gingersnap spice blend will the texture of the muffins change? I want to make these ASAP and don’t have the Gingersnap spice from Primal Palate.
Thanks!!
You could try it, but there’s no way of knowing how your ginger spice (is that a blend? or just ginger?) will change the muffins. You could always order the Gingersnap Blend from Amazon and have it in a day or two.
Hello Bill and Haley,
My husband and I just made your MOST delicious Gingerbread Muffins!! Quick and simple to make and the flavors are fabulous!! We followed your recipe exactly as written and the muffins turned out perfect! We will definitely make them again soon! Thanks for creating a fun holiday muffin!
so glad to hear it!