Monday, September 26, 2011

Gingerbread Muffins

There are so many things about these muffins that I love! The Greek yogurt makes them moist, dense...almost like the real thing. The spices make them lovely and warm . The smell that permeates the air of the kitchen is intoxicating.

Now, they don't have any molasses, so they aren't exactly like gingerbread, but the spices are lovely and delicious and makes it super close.

I have to say, these are the closest to gluten-filled muffins I've ever made!! Even though they are full of Fall, I may just have to start making them year-round.

Gingerbread Muffins

1 cup sorghum flour
3/4 cup millet flour
3/4 cup almond flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp sea salt
3/4 tsp ginger
3/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1 1/2 cups plain Greek yogurt
1/2 almond milk (any dairy free will do)
2 eggs **see note for egg free
1 tsp vanilla
1 tablespoon coconut oil
3/4 cup agave

Pre-heat oven to 350 degrees.

In a bowl, combine flours, salt and spices. Sift together to evenly combine. In a separate bowl, whisk eggs until light in color. Add in almond milk, yogurt, vanilla, coconut oil and agave. Combine until smooth. Add dry ingredients to the wet mixture and stir to combine. Don't over-mix.

Fill muffin tins to 3/4 full. Bake 15-20 minutes for regular muffins and 25-30 minutes for jumbo. Cool for 5 minutes and then remove from the pan to finish cooling. Leaving gluten-free baked goods in the pan to cool can make the bottoms mushy.

Store in the refrigerator in an airtight container for up to a week. Wrap individually and then freeze in airtight container.

For egg-free, you can use either flax eggs or chia eggs. Just add an additional 1/8 tsp baking powder PER EGG!
Chia egg: For one egg, mix 1 tsp ground chia with 3 tablespoons hot water. Let sit 5 minutes.
Flax egg: For one egg, mix 1 tablespoon ground flax with 3 tablespoons hot water. Let sit 5 minutes.

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