Gingerbread Muffins

Gingerbread Muffins

 

These moist and slightly sweet muffins would be perfect to serve on Christmas morning or for a holiday family brunch. Serve them with chai tea, spice tea, or hot mulled cider as an afternoon snack. They are also good served with a dollop of creamy almond butter.

 

Dry Ingredients:1 1/2 cups teff flour1/4 cup tapioca flour or arrowroot2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon sea salt2 teaspoons cinnamon1 to 2 teaspoons ground ginger1/2 teaspoon ground nutmeg

 

Wet Ingredients:1 cup prunes1 cup very hot water2 tablespoons ground chia seeds1/2 cup unsweetened applesauce1/4 cup olive oil or coconut oil1/4 cup maple syrup1/4 cup blackstrap molasses2 teaspoons vanilla

 

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

 

In a large bowl whisk together the dry ingredients. Set aside. Place the prunes, hot water, and ground chia into a blender and let soak for 10 to 15 minutes. Then puree and add the applesauce, oil, maple syrup, molasses, and vanilla. puree again until very smooth. Pour into dry ingredients and whisk together until combined.

 

Spoon batter into muffin pan. Bake for approximately 30 minutes. Let cool on a wire rack. Serve warm or at room temp. Source: www.NourishingMeals.com.

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