Description
These healthy gingerbread muffins are high in protein and great for a low carb Paleo snack or breakfast.
Ingredients
Scale
- 1 cup blanched almond flour (100g)
- 3/4 cup Nuzest Vanilla Protein Powder (70g)*
- 1/3 cup tapioca flour (40g)
- 1/4 cup coconut flour (30g)
- 1 +1/2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 + 1/4 cup water
- 4 large eggs
- 2 Tbsp molasses
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients.
- Mix in water, eggs and molasses. Stir well.
- Pour batter into a silicone lined muffin pan**
- Place muffins in the middle rack of the oven and bake at 350 degrees F for 20-22 minutes***
- Cool in pan for 5 minutes, then cool on cooling rack to room temperature. Store in fridge.
Notes
*Use my affiliate discount code "bakeitpaleo" for 15% off any Nuzest purchase
**Silicone muffin liners work best. Paper liners tend to stick to the muffins.
***Muffins should be slightly under-baked when removed from the oven.