Paleo Gingerbread Muffins
Servings: 11 muffins
Ingredients
Muffins
- 2 cups almond flour
- 2 tablespoons coconut flour
- ⅛ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 2 tablespoons molasses
- ½ cup honey
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
Glaze
- ¼ cup coconut butter
- 2 tablespoons honey
- 2 tablespoons water
Instructions
Muffin Instructions
- Preheat oven to 350° and line a muffin pan with 11 parchment liners.
- In a large bowl, combine almond flour, coconut flour, allspice, ginger, nutmeg, salt, and baking soda. Mix until well combined.
- Add the eggs, molasses, coconut oil, honey, and vanilla. Stir well and until no lumps remain.
- Divide evenly between the 11 muffin liners and bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.
- Best stored in the fridge.
Glaze Instructions
- In a small bowl, combine coconut butter, honey, and water. Whisk until smooth and drizzle over muffins.