Gingerbread Muffins

It’s been one of THOSE weeks.
You know what I’m talking about; a week where there is more to do than there is time and you  feel like you are moving at warp speed from the time the alarm goes off int he morning until fall into bed each evening!
Audley has been on the road with work for weeks now, only popping in for the weekends and the gym is uber busy right now as everyone wants their bathing suit bodies instantly.
{FYI, you work on that in the winter months.}
In between work and home lives the school year is winding down which means last minute projects, prepping for finals and extra-curricular banquets.
I’ve been struggling with returning to my old ways and tempted to skip meals, which is NOT a wise choice for your matabolism!
I’ve returned to fast food for some occasions, but it’s not from the drive-thru, it’s fresh, delicious and healthy from a little prep on the weekends.
I fell in love with these Gingerbread Muffins that I discovered a recipe for a few weeks back.  After an alteration or two they have become a great breakfast on the run at 7:00 in the morning as I head to the gym for work.
 The recipe is clean and easy to make.
1/2 cup coconut flour  (Bob’s Red Mill)
1/2 cup tapioca flour (Bob’s Red Mill)
1 teaspoon baking powder
2 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup unsalted butter melted (I used KerryGold for great results)
1/2 cup coconut sugar (Trader Joe’s)
1/4 cup organic local honey
4 large organic eggs
1/2 cup (+ 2 tablespoons for a more moist muffin) unsweetened applesauce (I made my own using Granny Smith Apples)
Preheat your oven to 350 and line a regular sized muffin pan with liners.
In a medium sized mixing bowl, whisk together the coconut flour, tapioca flour, baking soda, and spices.
In the food processor, pulse together the butter, coconut sugar, and honey.  Add eggs one at a time until well mixed before adding the next.  Add in the applesauce.
Add the dry ingredients to the wet and pulse several times until mixed well in the processor.
Fill your muffin cups about 3/4 cups full and bake until set in the middle, 15-20 minutes.
Makes tweleve muffins.
These are perfect to store in a seal container and eat warm or room temp as you run out the door at warp speed in the morning.
And don’t we all like convenience?
Have a great week!

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