It’s the holiday season and I am fully in holiday baking mode! One flavor that is so cozy and comforting this time of year is gingerbread. Gingerbread cookies and cakes are pretty standard, so I took a twist of GINGERBREAD MUFFINS. And boy, am I glad I did!
Molasses and ground ginger provide the classic gingerbread taste in these beauties. They are slightly sweet, full of fall spices, moist and delicious! Not to mention, they are grain free, dairy free and refined sugar free! #winning
The maple glaze is optional but SO delicious. These would also be great topped with chopped pecans or walnuts before baking.
Perfect for a breakfast, dessert or snack, these muffins are definitely a keeper. I hope you love them as much as I do!
If you give them a try, be sure to tag me on Instagram and let me know!
Ingredients
- 2 large ripe bananas, mashed (about 1 cup)
- 1/4 cup coconut sugar
- 1/4 cup molasses
- 2 eggs at room temperature
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp baking soda
- Maple Glaze: 1 TB maple syrup, 1 TB coconut butter, 1 TB water
Instructions
- Preheat oven to 350.
- Line a muffin tin with 9 paper or silicone cups. Be sure to spray if using paper!
- In a large bowl, thoroughly combine bananas, coconut sugar, molasses and eggs.
- In another bowl, whisk together coconut flour, cinnamon, ginger and baking soda.
- Add dry ingredients to wet, stir to combine.
- Divide batter between the 9 cups. Bake at 350 for 23-25 minutes or until a toothpick comes out clean. Let cool on wire rack.
- For glaze, combine ingredients in a small bowl and microwave or heat over low heat on the stove until warm. Drizzle over muffins.
- Store in the fridge.