Gingerbread is quite possibly my favorite December flavor. I love gingerbread cookies, and gingerbread bread…gingbread everything basically.
I decided to take one of my favorite gingerbread recipes from King Arthur Flour, and transform it into grain-free, sugar free muffins. This recipe was almost a fail, but I (almost) saved the day with a little tweaking.
3 cups almond meal
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp each of nutmeg and ground cloves
1/2 cup unsalted butter
1/2 cup molassas
2 Tbsp honey
1/2 cup coconut milk
1 1/2 tsp lemon juice
Usually the trick to modifying recipes with almond meal or coconut is to increase the amount of liquid in the recipe, but in this case, the batter was super liquidy and I ended up adding more almond flour to thicken it up!
They kind of overflowed, and sunk down in the middle, but they tasted delicious. The key was too let them cool in the muffin tin for about 5 minutes before transferring to a wire rack. I had to wait for the muffins to cool completely before testing one out: the batter was so watery that they fell apart if not completely cooled.
While these muffins didn’t look very muffin-y, they tasted great! Just like gingerbread. Who doesn’t like a little gingerbread with their breakfast? These muffins were just the thing to get my taste buds excited for the holidays!