Description
Healthy gingerbread muffins made with cassava flour and tigernut flour and sweetened with maple syrup.
Ingredients
Scale
- 1 cup cassava flour (115g) sift, spoon and level
- 1 cup tigernut flour (90g) sift, spoon and level
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1 cup yogurt (I used coconut yogurt)
- 1/4 cup maple syrup
- 1 Tbsp molasses
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 muffin liners.
- In a large mixing bowl, whisk together the dry ingredients. This includes the cassava flour, tigernut flour, baking powder, ginger, cinnamon, nutmeg and salt.
- Add in the wet ingredients: eggs, yogurt, maple syrup, molasses and vanilla. Whisk until well combined.
- Pour the batter into your lined muffin tin, filling each slot about 3/4 full.
- Place the muffins in your preheated oven and bake at 350 degrees F for 20-25 minutes.
- After baking, let the muffins cool a few minutes in the muffin tin, then transfer them to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Notes
You can enjoy these muffins as-is or top with your favorite icing or frosting. In the photos, I topped mine with a simple icing made with powdered sugar and almond milk, then added a pinch of ground ginger.