Description

Delicious, light and airy Paleo Gingerbread Muffins. These muffins are made with cassava flour and have a delicious, bold gingerbread flavor. Perfect for snacking, breakfast or even dessert.

Ingredients

Scale

1 cup cassava flour (115g) sifted, spooned & leveled
1/3 cup ground sunflower seeds (30g) spooned & leveled*
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp pink salt
1/8 tsp ground clove
3 large eggs
2 Tbsp molasses
2 Tbsp avocado oil
3 Tbsp water
1 tsp vanilla extract
Optional: 1-2 Tbsp sweetener of choice**

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Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together all dry ingredients: cassava flour, sunflower seed flour, baking powder, ginger, cinnamon, nutmeg, salt and clove.
In another mixing bowl, whisk together all wet ingredients: eggs, molasses, avocado oil, water, vanilla and optional sweetener.
Pour the wet mixture into the dry mixture. Whisk until smooth.
Pour batter into a silicone lined muffin pan, filling each muffin cup nearly to the top (making 8 muffins).
Bake at 350 F degrees for 12-15 minutes.
Remove from oven and cool to room temperature on a wire cooling rack.

Notes

*I ground raw sunflower seeds in a coffee grinder, then measured 1/3 cup. Almond flour will work as a substitute.

**I did not add any sweetener (besides molasses) to this recipe. If you want a sweeter muffin, add 1-2 tablespoons of your favorite sweetener (honey, maple syrup...).