I know, I know, gingerbread season is over. I made these before Christmas, but then with traveling I didn’t get a chance to remake and adjust the recipe to perfection until after Christmas. Forgive me. But also make these. They’re super yummy and still a fun baked good to have around the house in these winter months

Are you a gingerbread fan? I love all the warming spices, but can only handle it in doses. These muffins are the perfect fix and are completely AIP and vegan. As most of you probably know, AIP baking isn’t easy but I was determined to figure out how to make these muffins work.

Gingerbread Muffins

Makes 12

Ingredients:

-1/4 cup maple syrup

-2 tbs. pureed (canned) pumpkin or 1/2 a banana mashed

-1/4 cup coconut oil melted

-3 tbs. molasses

-1/2 tsp. apple cider vinegar

-1 tsp. vanilla

-3/4 cup dairy free milk

-1/2 cup tiger nut flour

-1/4 cup coconut flour

-1/4 cup arrowroot starch

-1 tsp. baking soda

-3/4 tsp. cream of tartar

-1 tsp. cinnamon

-1/2 tsp. ground ginger

-1/2 tsp. mace

Preheat oven to 350 F.

Beat all the wet ingredients in a large bowl until combined well.

Whisk all dry ingredients in a medium bowl until mixed evenly and flour is smooth.

Pour the dry ingredients into the wet and blend until just combined.

Line a muffin tray with liners and distribute batter evenly.

Bake for 30-35 minutes until a toothpick comes out clean AND center of muffins is firm to the touch. Let cool for 5 minutes in the tray before removing and cooling completely on a wire rack. The longer you let the muffins rest, the firmer they become. They are better the next day and will store well in the fridge for up to 5 days.

I like to top them with coconut whipped cream or drizzled with coconut butter.