‘Tis the season for all things gingerbread! Since supermarket baked goods are typically packed with refined sugar, this year we’re getting our fix with this healthier gingerbread muffins recipe. Thanks to spices like cloves, ginger, cinnamon and allspice, each bite is chockfull of sweet and zesty flavor, no refined sugar necessary. Huzzah! A whole six grams of protein per muffin — the same amount in a hard-boiled egg – will keep you energized for whatever winter throws your way. Enjoy these for a light breakfast or top them with marshmallow cream for a decadent snack or dessert.
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Healthy Gingerbread Muffins Recipe
Prep time: 20 minutes
Cook time: 20 minutes
Per one muffin, no frosting:
- 208 cal
- 14 g fat (5 g sat)
- 17 g carbs
- 227 mg sodium
- 2 g fiber
- 9 g sugar
- 6 g protein
1 3/4 cup almond flour
1/2 cup tapioca starch
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup coconut sugar
4 tablespoons coconut oil
1 tablespoon lemon juice
1 cup pumpkin puree
- Preheat oven to 350°F. Place muffin tin liners in your tin.
- In a large bowl, mix together almond flour, tapioca starch, baking soda, salt, ginger, cinnamon, cloves and allspice. Set aside.
- In a separate bowl, whisk coconut sugar, eggs, melted coconut oil, lemon juice and pumpkin puree until smooth.
- Add wet ingredients to bowl of dry ingredients and mix well.
- Pour batter into muffin tins so each is three-quarters of the way full.
- Bake for 20 to 25 minutes or until muffin springs back when touched.
- Remove and let cool. Top with frosting or toasted marshmallow cream, then sprinkle with crushed candy canes or peppermint for an indulgent treat.
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