Fluffy Gingerbread Muffins
Author: Ella Smith
Recipe type: Desserts
Serves: 12 muffins
- 1 banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ⅓ cup molasses
- ⅓ cup almond milk
- ⅔ cup coconut sugar (or sub brown sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2¼ cup all purpose flour (or sub oat flour)
- Preheat oven to 375 degrees F. and grease 12-cup muffin tin using non-stick spray or coconut oil. Set aside.
- In a medium mixing bowl, mash banana. Add egg and whisk until combined.
- Add vanilla, cinnamon, nutmeg, and salt. Whisk until combined.
- Melt coconut oil. Pour into mixing bowl. Add molasses and almond milk. Stir to combine.
- Add coconut sugar, baking powder, and baking soda. Stir to combine.
- Add flour little by little, stirring between additions. Stir until no clumps remain.
- Add batter evenly into muffin tin, about ¾ full. (Makes 12 small muffins.)
- Bake 12-15 minutes.
- Let cool completely, then store in an air-tight container for up to 6 days. Sprinkle with additional coconut sugar for an extra sweet finishing touch.
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/fluffy-gingerbread-muffins/
3.5.3208