'Tis the season for love, gratitude, togetherness and all things warm and cozy....like these Grain-Free Gingerbread Muffins. Perfectly Paleo, naturally sweetened, dairy-free and gluten free...these beauties are the perfect thing to enjoy on a chilly December morning with a cup of coffee or to serve to the family as they open stocking on Christmas morning.

Your guys didn't think I was going to let the holiday season pass us by without some sort of festive muffin recipe, did you? Pffffttttt. Of course you didn't.

It is no secret that muffins are one of my favorite things to make. In fact, I'm pretty obsessed with anything that I can make in a muffin tin (See Veggie-Loaded Mini Meatloaves and Grain-Free Orange Cranberry Muffins)

A weird obsession, I will give you that. And one I am not sure I was even aware was evolving until one of my followers asked me if my muffin pan was ever NOT in use. (To which the answer is "rarely"). But I decided to own the weirdness and just keep doing my muffin-thang.

Hence these Grain-Free Gingerbread Muffins. Everyone else in the world is out there making gingerbread cookies, and men and houses.....so I have got to represent for the muffin side of things. Especially on the breakfast front.

Gingerbread is pretty much the unofficial flavor of December and belongs in all the things (okay, maybe not ALL the things...but a lot of them). Including breakfast. Gingerbread needed to find a way to be part of breakfast.

Soft, flavorful and definitely not skimping on the sweetness in life, these muffins remind me of a warm gingerbread man fresh from the oven. Perfect to make now to throw in the freezer so they can be enjoy on Christmas morning (without any muss or fuss on your end) or to share at a holiday potluck as a sweet treat you can feel good about enjoying.

Or just make a batch and hide them from the rest of the world so that you don't have to share. Like I am currently doing. No judgement.

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Grain-Free Gingerbread Muffins

by Taesha Butler (The Natural Nurturer) December-5-2017

'Tis the season for love, gratitude, togetherness and all things warm and cozy....like these Grain-Free Gingerbread Muffins. Perfectly Paleo, naturally sweetened, and gluten free...these beauties are the perfect thing to enjoy on a chilly December morning with a cup of coffee or to serve to the family as they open stocking on Christmas morning.

Ingredients

1 1/2 cups almond flour
1/2 cup tapioca flour
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/3 cup black strap molasses
1/3 cup maple syrup or honey
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons allspice
1 teaspoon nutmeg

Instructions

Preheat your oven to 350F and line a 12-hole muffin tin.Add all ingredients to a mixing bowl and blend together with a mixer on medium speed until just combined. Scrape down the sides a few times and blend again if needed to ensure all ingredients in incorporated. Portion batter out into the prepare muffin tin.Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean and the top of the muffins are dry to the touch.Let cool 10 minutes before enjoying. Cool leftovers completely before storing in an air-tight container in the fridge for up to 5 days or in freezer for a month or more.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 12 muffins