Paleo Gingerbread Muffins

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/3 cup Coconut milk

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 1/4 cup Coconut sugar
  • 1/2 cup Coconut sugar, powdered
  • 1 1/2 tsp Gingerbread spice mix
  • 1/4 tsp Salt
  • 1/4 cup Tapioca starch

• Liquids

  • 2 tsp Coconut milk or water

• Other

  • ½ cup (refined coconut oil, melted

Found on leelalicious.com

Description

Ingredients

• ½ cup coconut flour
• ¼ cup tapioca starch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1-1/2 teaspoons gingerbread spice mix
• 4 eggs
• ½ cup (refined) coconut oil, melted
• ⅓ cup coconut milk
• ¼ cup molasses
• ¼ cup coconut sugar
• ½ cup powdered coconut sugar (I grind it in a spice mill)
• 2-3 teaspoons coconut milk or water

Directions

• Preheat oven to 375 F and line a muffin tin with parchment or silicone liners.
• In a bowl whisk together coconut flour, baking powder, baking soda, salt and gingerbread spice mix. In a separate bowl beat eggs, coconut oil, coconut milk, molasses and coconut sugar until combined.
• Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also blend all ingredients in a food processor or blender.) Fill batter into prepared pan.
• Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
• Just before serving, combine powdered coconut sugar with as much coconut milk or water as needed to reach desired consistency. Drizzle over muffins. Dont do this ahead of time, because the coconut flour in the muffins will absorb the liquid in the glaze.