Almond Flour Gluten-Free Gingerbread Muffins

Gluten-Free Gingerbread Muffins
Almond Flour, High dome, Fluffy

I am always amazed to get light, fluffy textures from
gluten-free recipes. This is is one of those gluten-free
wonders! To achieve high domes, fill muffin wells to
the top.

The flavor is addictive. You won’t want to disturb it
with any frosting, except to top with powdered sugar
for decoration or with butter or whipped cream cheese
due to old-time tradition.

Ingredients:
1/2 cup coconut oil
1/2 cup unsulphured molasses (not blackstrap)

 3/4 cup (100g) packed brown sugar (light or dark)
1 large egg, at room temperature
1/2 cup milk 1/2 tbs. vinegar buttermilk
1/4 cup (120ml) milk, at room temperature*

2 cups (334g) almond flour
3/4 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:

Bake in a preheated oven at 425-F. Bake 5 minutes,
Then reduce heat to 350-F.Preheat oven to 425°F
(218°C).

Generously grease or spray a 12-count muffin pan
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. If you use dark brown sugar instead
of light, the muffins will be very dark. I prefer that.

Then whisk until thoroughly mixed together. Set aside
to cool slightly as you mix the dry ingredients together.

In a larger bowl, whisk the flour, baking soda, salt,
cinnamon, ginger, and cloves together.

Into the large bowl of molasses/coconut oil mixture,
now whisk in the brown sugar, egg, buttermilk, and milk
until all wet ingredients are combined.

Pour wet ingredients into dry ingredients and whisk
only until just combined. Do not over-mix.

If batter a little lumpy it’s OK. It should pour off
a spoon.

Add-ins in this recipe would possibly sink, so I
don’t recommend them. If you want to include
add-ins such as raisins, I’d sprinkle some across
the tops and let them sink in while baking.

Divide the batter among the prepared muffin pan,
filling all the way to the tops of 12 wells for high domes.
If you want smaller muffins, divide the batter evenly among
18 muffin wells. I use non-stick silicone sets of 6 wells.
I set them on cookie sheets.

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 35 to 40 minutes or until the tops are cracked and centers are set. Use a toothpick to test.

Allow to cool for 5-10 minutes in pan.