Gingersnap Muffins (Paleo/Gluten Free) (Edit recipe)

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The holidays are full of so many yummy flavors and wonderful memories associated with those flavors. This gem speaks “the holidays” like nothing else! Ginger, cloves and molasses are such a warm trio of flavors! I guarantee that once these start baking in the oven, you’re going to feel the need to put on some Christmas music! This recipe makes 8-10 standard muffins or 22-24 really cute mini muffins.

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PREP TIME

20 minutes

COOK TIME

22 minutes to 25 minutes

INGREDIENTS

Serves: 8

Ingredients

2 cups Cassava Flour
.5 cup Maple Sugar
2 tsp Baking Soda
2 tsp ground Ginger
1 tsp Ground Cinnamon
.5 tsp Sea Salt
.25 tsp ground Cloves
.5 cup Salted Butter, melted, slighty cooled, can sub ghee or coconut oil
.5 cup Molasses, black strap
2 whole Eggs, room temperature
.75 cup Buttermilk, made with milk of choice* (see note)

optional garnish

1 Tbsp Crystallized Ginger
1 Tbsp Primal Palate Gingersnap Spice

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Process

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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 375°.
In a medium bowl, add cassava flour, ½ cup maple sugar, baking soda, ground ginger, ground cinnamon, salt and ground cloves. Whisk to combine and set aside.
In a small bowl add butter, molasses, eggs, coconut buttermilk and whisk well. You’ll want to make sure the eggs are well incorporated into the rest of the ingredients. Should be a beautiful dark amber color!
Pour wet ingredients into the flour mixture and stir with a rubber spatula to mix all ingredients together, being sure to get all dry ingredients mixed in from the bottom of the bowl.
Place liners in a muffin tin and scoop batter, filling nearly to the top.
Optional topping, using a micro plane, grate a little crystallized ginger on top of each muffin, followed by a sprinkle of maple sugar and for the final tasty addition to that muffin top, a generous sprinkle of Primal Palate gingersnap spice blend!
Bake for 20-22 minutes until the tops are cracked and beautiful! If you’re making the mini muffins instead, bake for around 10-12 minutes! Cool in tins for around 4 minutes and then remove to a cooling rack. Enjoy now, or refrigerate any leftover muffins, you can also freeze to enjoy later.

Notes

to make buttermilk, combine 1 cup milk (can sub almond milk or coconut milk) with 1 T apple cider vinegar or fresh lemon juice and let it set for at least 5 minutes. You now have buttermilk!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	11 g
Carbohydrates:	56 g
Protein:	2 g
Cholesterol:	31 g
Sodium:	587 mg
Fiber:	3 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.