Gluten-Free Gingerbread Muffins
Yields: 12 muffins | Prep Time: 10 mins | Cook Time: 20 mins
1 1/2 Bob's Redmill GF All-Purpose Flour
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
3 Tbsp coconut oil, melted and cooled to warm
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
1 egg, room temp
1 scoop Ancient Nutrition Vanilla Multi Collagen
1/3 cup unsweetened applesauce
Step One: Preheat oven to 350 °F. Line a muffin tin with parchment liners, or paper liners (but be sure to spray with cooking spray to ensure muffins do not stick if using paper liners).
Step Two: In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
Step Three: In a separate bowl, add melted coconut oil, maple syrup, molasses, egg, collagen, applesauce, and almond milk. Whisk together until smooth and well-combined.
Step Four: Add dry ingredients and mix until just combined. Pour into muffin liners, filling about 3/4 of the way full.
Step Five: Bake muffins for 18 - 22 minutes until a knife or toothpick comes out clean. Makes 12 muffins.
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To make vegan, replace the egg with a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, mix and let sit about 10 mins).
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