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Gingerbread Muffins

April 28, 2009
muffinsI made these based on another recipe for cinnamon pecan muffins from the Grain-Free Gourmet cookbook.
I have never made a topping for these, however I ate some gingerbread muffins at a friends house today and they had the most delicious crusty topping… so if you want to try it, I have added what I think may be a good gingery topping at the bottom and you can give it a go! Just pour the topping onto the muffins and give it a little swirl before you bake these babies!!

  • 2 1/2 c. almond flour
  • 1 c. chopped pecans
  • 1/4 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1 1/2 tbs. fresh ginger, grated
  • 2 eggs
  • 1/2 c. yogurt, kefir or coconut milk
  • 1/4 c. honey or 1/2 large banana ground into mush
  • 1/4 c. molasses
1. Mix all ingredients together, first dry, then wet.
2. Line muffin tin with baking cups.
3. Fill each cup about 1/2 -2/3 full.
4. Bake at 325 degrees for 25-30 minutes.
Topping Ingredients:
  • 1 tsp. cinnamon
  • 2 tsp. honey
  • 1/2 tsp. ground ginger powder
  • 1 tsp. butter or coconut oil
2 Comments leave one →
  1. aleisha permalink
    May 1, 2009 11:36 pm

    these are my new favorite gingerbread muffins. we didn’t have any pecas so i left them out and i used vanilla goat yogurt and only had 1 tsp of fresh ginger and they are A-M-A-Z-I-N-G!!!!!!!!!!!!!!!!!

    • fluffywanderings permalink*
      May 2, 2009 10:03 am

      Yay! I am sooo glad that you like them!!! WOO!

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