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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PaleoGingerbread Muffins Recipe

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This recipe for PaleoGingerbread Muffins is from The Funk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. almond flour
2 T. coconut flour
1/8 tsp allspice
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. baking soda
3 large eggs
2 T. molasses
1/3 c. coconut oil, melted
1/2 c. honey
1 tsp. vanilla

Glaze:
1/4 c. coconut butter
2 T. honey
2 T. water
Directions:
Directions:
1. Preheat oven to 350º F. and line a muffin pan with 11 parchment liners
2. In a large bowl, combine almond flour, coconut flour, spices, salt, and baking soda. Mix until well combined.
3. Add the eggs, molasses, coconut oil, honey, and vanilla. Stir well until no lumps remain.
4. Divide evenly between the 11 muffin liners and bake for 15 - 18 minutes, until a toothpick inserted in the center comes out clean.
5. Best stored in the fridge.
Number Of Servings:
Number Of Servings:
11

 

 

 

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