Gluten Free Gingerbread Muffins

9 standard portions

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Ingredients

• 2 cups of almond meal ((225g))
• ⅓ cup of coconut sugar ((54g))
• 4 tsp of ground ginger (or 1/2 tbsp fresh ginger (20g))
• 1 tsp of cinnamon ((5g))
• ½ tsp of nutmeg ((2.5g))
• ⅛ tsp of cloves ((0.6g))
• 1 tsp of vanilla essence ((5g))
• ⅛ tsp of allspice ((0.6g))
• ½ tsp of pink salt ((2.5g))
• 1 ½ tsp of baking powder ((6g))
• 3 large eggs
• ½ cup of dairy free butter (melted (120ml))
• ½ cup of coconut yoghurt  (or applesauce (40g))
• ¼ cup of almond milk (60ml)
• 2 tbsp of molasses ((30g))
• ½ cup of dairy free chocolate chips ((90g))

Method

1. Preheat the oven to 180c/356F
2. Grease or line a tray with muffin cups and set aside
3. In a large bowl combine the almond meal, coconut sugar, ginger, cinnamon, nutmeg, cloves, allspice, pink salt, baking powder and set aside.
4. In another bowl add the eggs, vanilla, coconut yoghurt, butter, almond milk, molasses and whisk (electronically or by hand) until fluffy.
5. Slowly add the dry ingredients to the wet bowl, while mixing (hand whisk or electric) until everything is combined and smooth (do not overmix)
6. Finally fold the chocolate chips into the batter.
7. Scoop some of the batter into the muffin cups and up to 3/4 of the cup. The recipe will yield about 8-9 muffins
8. Bake for roughly 25 minutes and test the readiness with a skewer, it should come out clean. I covered the muffins with some foil around after 15 minutes so the top of the muffin doesn't darken so fast.
9. Once the muffins have baked, remove them and place on a cooling rack