These healthy gingerbread muffins are going to be your go-to snack this holiday season. They're gluten free, high in fibre, and full of warming spices!
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Breakfast, Dessert, Snacks
Cuisine: American
Keyword: Breakfast, loaves and muffins
Servings: 10Muffins
Ingredients
¾cuppumpkin puree
4tablespooncoconut oil melted and cooled
½cuphoney
¼cupmolasses
2medium eggs
¼cupmilk
1teaspoonvanilla extract
1+¾cupOat Flour
1teaspoonground cinnamon
1teaspoonground ginger
¼teaspoonground cloves
¼teaspoonground nutmeg
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
Top with: drizzled melted white chocolate
Instructions
In a large bowl, combine pumpkin purée, honey and coconut oil in a bowl using an electric mixer. Beat in the eggs one at a time, and add milk, molasses and vanilla extract.
In a separate bowl, whisk together oat flour, spices, baking powder, baking soda and salt.
Slowly add the Oat Flour mixture to the wet ingredients and stir to combine.
Bake at 375F for about 20 minutes.
Once cooled, drizzle with melted white chocolate.
Notes
** note: all purpose flour can be subbed for the oat flour
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