Gingerbread Muffins
Servings Prep Time
15 muffins 10 minutes + 5 minutes to decorate
Cook Time
20 minutes
Servings Prep Time
15 muffins 10 minutes + 5 minutes to decorate
Cook Time
20 minutes
Ingredients
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 teaspoon Bicarbonate of soda
  • 1/4 cup (85g) Raw honey
  • 4 Free range eggs, beaten
  • 2 1/2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 cup (50 ml) Coconut oil, melted
  • 1/4 teaspoon Sea salt
Peanut butter “icing” (Omit for Paleo)
  • 3 tablespoons Coconut oil, melted
  • 4 tablespoons Crunchy peanut butter
  • 1/2 teaspoon Vanilla extract**No added sugar
Instructions
  1. Preheat the oven to 160°C Fan, 180°C, 350°F or gas mark 4.
  2. Mix all the dry ingredients together in a bowl.
  3. In another bowl combine the eggs, coconut oil and honey.
  4. Mix the well-combined wet ingredients into the dry and mix together with a spatula until evenly blended.
  5. Spoon the mixture into muffin cases in a baking tray. I used about two tablespoons of the mixture per muffin case.
  6. Bake for 15-20 minutes. Mine usually take exactly 18 minutes so it’s best to check at 15 minutes if they need some more time. You can check to see if they are done by inserting a toothpick into the middle of one of them. If it comes out clean, they are baked enough.
  7. Allow to cool on a wire tray. Meanwhile, mix together the ingredients for the peanut butter “icing” in a bowl. Mix with a hand or electric whisk until well combined.
  8. Pour a few teaspoons over each muffin and enjoy! Keep in an airtight container for a few days.