HEALTHY GINGERBREAD MUFFINS
Just when you thought I had forgotten about gingerbread…nope, not even close! Now that it is actually December, posting countless gingerbread things feels less weird than when I started like a month ago. There are at least a couple more ginger spiced recipes coming up on FF, and those are just the ones I know about at this point. There’s no telling what else my brain may gingerbread dream-up and beg me to make before Christmas.
I may have mentioned it before, but growing up there was lots of cookie baking in my house for the holidays, and every year my sister and I made cookie houses. Well maybe not every year, but from the age at which I was coordinated enough to use a piping bag up until the age at which it was no longer cool.
I say houseS with an ‘s’ on the end because there was absolutely no sharing or joint effort involved. She hated gingerbread, I thought making a “gingerbread” house out of sugar cookie was a disgrace, so we both did our own thing.
She was much more ambitious than I was, making boats and tree houses and sky scrapers. They sometimes collapsed mid construction and rarely made it past 24 hours. But you know what collapsed cookie house tastes like? Still-standing cookie house. Cookie is cookie, and cookie is yummy. I on the other hand made most of my design decisions based on what candy I really wanted to eat afterwards (and during!), purposely over-buying just in case.
INGREDIENTS
INSTRUCTIONS
thanks done share recipes to : https://www.feastingonfruit.com/healthy-gingerbread-muffins/
I may have mentioned it before, but growing up there was lots of cookie baking in my house for the holidays, and every year my sister and I made cookie houses. Well maybe not every year, but from the age at which I was coordinated enough to use a piping bag up until the age at which it was no longer cool.
I say houseS with an ‘s’ on the end because there was absolutely no sharing or joint effort involved. She hated gingerbread, I thought making a “gingerbread” house out of sugar cookie was a disgrace, so we both did our own thing.
She was much more ambitious than I was, making boats and tree houses and sky scrapers. They sometimes collapsed mid construction and rarely made it past 24 hours. But you know what collapsed cookie house tastes like? Still-standing cookie house. Cookie is cookie, and cookie is yummy. I on the other hand made most of my design decisions based on what candy I really wanted to eat afterwards (and during!), purposely over-buying just in case.
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
- FROSTING
- ¼ cup coconut butter
- 1 tbsp maple syrup
- 2-3 tbsp nondairy milk
- 1 tsp lemon juice
- 1 tsp lemon zest
INSTRUCTIONS
- 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.
thanks done share recipes to : https://www.feastingonfruit.com/healthy-gingerbread-muffins/
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