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Grain Free Gingerbread Muffins

Grain free, gluten free, tree nut free, dairy free options

Ingredients

  • 1 c. cassava flour non-GMO
  • 1 c. cooked sweet potato, pureed organic
  • 1/2 c. arrowroot powder
  • 1/2 c. coconut oil or organic butter melted
  • 1/2 c. coconut sugar organic
  • 1/4 c. unsulfered organic molasses
  • 2 large organic free range eggs
  • 1 1/2 tsp. baking powder corn-free
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon organic
  • 1 tsp. ground ginger organic
  • 1/2 tsp. ground cloves organic
  • pinch Himalayan sea salt
  • 3 T. organic butter, ghee glaze topping
  • 3 T. maple sugar glaze topping
  • 1 T. tapioca flour glaze topping

Instructions

  1. Approximately 30-40 minutes before; bake a medium to large sweet potato.

  2. Preheat oven to 350°.

  3. Line a muffin pan with unbleached paper liners or grease with coconut oil.

  4. In a large mixing bowl, combine melted oil/butter, coconut sugar, molasses. Beat until smooth.

  5. Add mashed sweet potato and eggs. Beat until combined.

  6. In a small bowl, combine dry ingredients. Cassava flour, arrowroot flour, baking powder, baking soda, sea salt, cinnamon, ginger and cloves are best mixed with a hand whisk or beaters. Add to the wet ingredients.

  7. Beat wet and dry ingredeints together. Scoop a 1/3 of the batter in to muffin cups. Fill 12-14 cups, depending on how full you fill them.

  8. Bake for 25-28 minutes. Insert a toothpick to test for doneness. When it comes out clean, remove the muffins from the oven.

  9. Cool in the muffin baking pan for 10 minutes before removing to a wire rack.

  10. In a small saucepan, melt butter and coconut sugar on medium heat. Add tapioca flour. The mixture will thicken as it gets close to boiling.

  11. Dip the top of the muffin into the glaze topping and set on a wire rack to cool.

  12. Enjoy your Grain Free Gingerbread Muffins within 2 days in the pantry or 4 days in the refrigerator. You may also place in the freezer.