These wonderfully spiced Paleo Gingerbread Muffins are made with coconut flour, molasses and coconut sugar. These healthy gingerbread muffins are a delicious holiday treat that is gluten free, dairy free and clean eating.
1/2cuppowdered coconut sugarI grind granulated coconut sugar in a spice mill
2-3teaspoonscoconut milk or water
Preheat oven to 375 F and line a muffin tin with parchment or silicone liners.
In a bowl whisk together coconut flour, baking powder, baking soda, salt and gingerbread spice mix. In a separate bowl beat eggs, coconut oil, coconut milk, molasses and coconut sugar until combined.
Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also blend all ingredients in a food processor or blender.) Fill batter into prepared pan.
Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
Just before serving, combine powdered coconut sugar with as much coconut milk or water as needed to reach desired consistency. Drizzle over muffins. Don't do this ahead of time, because the coconut flour in the muffins will absorb the liquid in the glaze.