Gluten-Free Gingerbread Muffins
Ingredients
- ¼ cup coconut oil
- ¼ cup applesauce (no sugar added)
- ¼ cup coconut sugar
- ½ cup molasses
- 2 eggs
- ¾ cup + 2 T organic brown rice flour
- ½ cup millet flour
- ¼ cup ground flaxseed
- 1 ½ t. cinnamon
- ½ t. ground ginger
- ¼ t. ground cloves
- Pinch of sea salt
- 1 t. baking soda
- ½ cup boiling water
Instructions
- Preheat oven to 350º. Line muffin tins with paper liners (muffin cups).
- Combine all of the dry ingredients and whisk together until blended.
- In another bowl, combine the molasses, eggs and coconut sugar. Melt the coconut oil and add into this mixture.
- Boil water, measure out one cup.
- Combine the dry ingredients to the wet ingredients, slowly adding in the hot water as you mix everything together. Make sure you do not scramble the eggs by continuing to mix as you add in the hot water. *Allow batter to sit 15-30 minutes before baking for best result.
- Fill each muffin cup 2/3 full. Bake for 22-25 minutes, until a knife/toothpick comes out clean in the center.
- Enjoy plain or top with your favorite coconut frosting.
Notes
These muffins can be stored in an airtight container for a few days. Best to freeze if not eating them all right away.
Make mini muffins - bake for 15-18 minutes.
For larger-sized muffins, add on a few more minutes and watch your oven. They are done when an inserted knife/toothpick comes out clean.