Calories: 250 Proteins: 7 Carbs: 14 Fibers: 2 Fats: 19 Serves: 10 Total time: 23M
2 cups almond flour
2 Tbsp BBF Organic Coconut Flour
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2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp baking soda
3 eggs, beaten
2 Tbsp molasses
5 Tbsp butter, melted
1/3 cup maple syrup
1 tsp vanilla extract
1. Preheat the oven to 375°F and line a muffin tin with paper liners. 2. In a medium bowl, combine the almond flour, BBF Coconut Flour, spices, and baking soda; stir until well mixed. 3. Add the eggs, molasses, butter, maple syrup, and vanilla to the bowl, and stir until fully combined. 4. Scoop the batter into the prepared muffin tin and sprinkle with raw sugar, if desired. 5. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. 6. Remove from the oven and let cool before serving. 7. Enjoy your Gingerbread Muffins!
