Almond Flour Gluten-Free Gingerbread Muffins
Gluten-Free Gingerbread Muffins
Almond Flour, High dome, Fluffy
To achieve high domes, Fill muffin wells to the top.
bake in a preheated oven at 425-F. Bake 5 minutes,
Then reduce heat to 350-F.
Ingredients:
1/2 cup coconut oil
3/4 cup unsulphured molasses
(do not use blackstrap)
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120g) buttermilk (or plain yogurt or sour cream),
at room temperature.
1/2 cup (120ml) milk, at room temperature*
2 cups (334g) almond flour
2/3 cup tapioca
(spooned & leveled)
1 tsp guar or xanthan gum or ground chia or flaxseed
1-1/2 tsps. baking soda
1/4 tsp salt
1-1/2 teaspoons ground cinnamon
2 tsps. ground ginger
1/2 tsp ground cloves
Instructions:
Preheat oven to 425°F (218°C).
Generously grease a 12-count muffin pan
nonstick spray or line with muffin liners.
Set aside.
In a large microwave-safe bowl, heat the coconut oil and
molasses together in the microwave on high for about
1 minute.
Whisk until thoroughly mixed together. Set aside to
slightly cool as you mix the dry ingredients together.
Whisk the flour, baking soda, salt, cinnamon, ginger,
and cloves together.
Into the large bowl of molasses/coconut oil mixture,
whisk in the brown sugar, egg, yogurt, and milk
until all wet ingredients are combined.
Pour wet ingredients into dry ingredients and whisk
until *just* combined. Do not over-mix.
Batter will be thick and a little lumpy.
Divide batter among prepared muffin pan,
filling all the way to the top.
Sprinkle with coarse sugar (for added crunch, if desired.!),
Bake at 425°F for 5 minutes, then, keeping the muffins
in the oven, reduce the oven temperature to 350°F (177°C) and
continue to bake for 25-35 minutes until the tops are cracked and
centers are set. Use a toothpick to test.
Allow to cool for 5-10 minutes in pan.
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