Paleo Chestnut Flour Gingerbread Muffins (Gluten-Free)
A paleo gingerbread muffin that tastes amazing with all the flavors you expect in gingerbread.
Servings: 12 muffins
Ingredients
- 1/2 cup almond flour
- 1 cup chestnut flour
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 3 eggs
- 1/4 cup coconut cream (Savoy is my favorite)
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin tin with muffin liners; cover the inside of the liners with a bit of coconut oil spray.
- In a large bowl whisk together the almond flour, chestnut flour, ground cloves, ground ginger, cinnamon and baking soda.
- In another large bowl whisk together the maple syrup, blackstrap molasses, and the eggs. Add the coconut cream and apple cider vinegar and whisk until creamy.
- Pour the dry ingredients into the wet ingredients and mix with a fork until blended.
- Put about 2 Tbs of the batter into the liners, filling them about 1/2 of the way full.
- Bake for 21-25 minutes, until the corners are golden and a tooth pick comes out clean.
Nutrition
Calories: 172kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 115mg | Potassium: 153mg | Fiber: 3g | Sugar: 14g | Vitamin A: 72IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg