Healthy Gingerbread Muffins

• Vegan
• Gluten free

• Produce

  • 1 2 inch chunk Ginger, fresh
  • 1/2 tsp Ginger, ground
  • 1 tsp Lemon, zest
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 2 tbsp Nondairy milk

• Condiments

  • 1/4 cup Coconut butter
  • 1 1/3 tbsp Lemon juice
  • 9/16 cup Maple syrup
  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1 3/4 cups Oat flour
  • 1/4 cup Tapioca starch
  • 1 tsp Vanilla extract

Found on feastingonfruit.com

Description

Ingredients

• 1 ¾ cups oat flour
• 1/2 cup maple syrup
• ¾ cup pumpkin puree
• ¼ cup molasses
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 inch chunk fresh ginger
• ¼ cup tapioca starch
• 2 tsps baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp cloves
• Optional: coarse sugar for sprinkling on top
• ¼ cup coconut butter
• 1 tbsp maple syrup
• 2-3 tbsp nondairy milk
• 1 tsp lemon juice
• 1 tsp lemon zest

Directions

• Preheat the oven to 350F.
• In a blender combine the maple syrup, pumpkin, molasses, lemon juice, vanilla, and fresh ginger. Blend until combined and no chunks of ginger remain.
• In a mixing bowl, combine the oat flour, tapioca starch, baking powder, baking soda, and spices. Stir.
• Add the wet to the dry and mix until well combined and no lumps remain.
• Line or lightly oil a muffin pan. Fill each muffin cup 3/4 of the way with batter, you should get 8-10 muffins depending on your pan.
• Optional: sprinkle the tops with coarse sugar.
• Bake for 25 mins at 350F.
• Remove from the oven and allow to cool completely before frosting.
• For the frosting, melt the coconut oil. Add the maple syrup, lemon juice, and lemon zest. Add the non-dairy milk 1 tbsp at a time until smooth and creamy. Use as a glaze or refrigerate for a firmer frosting.