Gingerbread Muffins

Gingerbread Muffins ( gluten free)

If you are a gingerbread fan, this healthier recipe might be for you!

I loved @wellmadebykiley’s recipe for her gingerbread loaf but changed a few ingredients to add more plants and give a gluten free twist while making muffins.

Her recipe is here :

Here’s how I played with her recipe:

You’ll need …

Dry Ingredients:

2 and 2/3 cups oat flour

1 tsp baking soda

1/2 tsp salt

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

Wet ingredients:

3 bananas mashed

1/4 cup unsweetened applesauce

1/4 cup avocado oil

1/2 cup molasses

1/2 cup coconut sugar

2 eggs

Topping

2TBSP melted butter

2 TBSP @oat.haus original oat butter

1/3 cup oat flour

1/3 cup coconut sugar

1/3 cup ground pecans

1. Combine wet ingredients in a bowl. Then sift in dry ingredients. And mix until combined.

2. Make topping by melting butter then combining with oat butter ( or sub more butter), oat flour, coconut sugar and ground pecans.

3. Pour batter in parchment cupcake lined cupcake pans — makes about 15. Sprinkle a generous spoonful of topping ( will be a wet texture).

4. Place muffins in 425 degree oven for 6 mins. After 6 mins, turn temp down to 350 and continue baking for 10-14 mins. Muffins ready when cake tester or toothpick comes out clean.

5. Let cool for 15 mins and enjoy!

Enjoy!