Ginger Spice Muffins {paleo, low carb, refined sugar & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 1 cup almond flour
- 1/4 cup ground flax
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- *or 3 drops do terra cinnamon oil
- 1/8 tsp ground cloves
- 2 eggs
- 8 pitted dates
- 1/2 cup water
- 1/4 cup coconut oil melted
- 1/4 cup molasses
- 1 tsp vanilla
- 1 tsp maple extract
- Topping optional:
- 1/4 cup chopped almonds
- 2 tbsp. maple syrup
- 1 tbsp. coconut or date sugar
- 1 tbsp. coconut oil
I was at an event where sweet, sugary things were at my fingertips. I mostly behaved until I watched my friend bite into the prettiest little cupcake and she exclaimed with euphoria, “Oh its moist and gingerbread flavor!”
Yes, it was all over at that moment but I was happy that I allowed myself the sugary treat because here I am with a new, improved healthy version with the same moist and sweet gingerbread flavor!!!
This is “Ginger, Spice and everything Nice” all in a cute muffin!! You could eat these for breakfast or add some frosting and viola’, you have a cupcake too! I did add 3 drops of cinnamon essential oil to the frosting for an extra pop of holiday yum!
I am not a “lick the bowl of frosting” kind of girl but I couldn’t help myself; it was like those addicting and almost too hot cinnamon candies we all loved as a kid! I hope you enjoy this recipe as much as our patients at the Natural Medicine Clinic did! I made this recipe for our No Kid Hungry bake off fundraiser this week!
If you would like to be part in helping me end childhood hunger in America this is a great organization to support as they educate and provide healthier foods to children.
If you live near or far you can help our very own kids in America by donating HERE. It is super easy, fast and every dollar makes a difference in a child’s health. Thank you with all my heart for considering a donation.
In this picture you can see the muffin on the left is chunky looking because the batter sat to long while the first batch was cooking and I didn’t add extra water. The muffin on the right is much prettier and easier to frost; however they both taste AMAZING!
- 1 cup almond flour
- ¼ cup ground flax
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground ginger
- 1½ tsp ground cinnamon
- *or 3 drops cinnamon essential oil
- ⅛ tsp ground cloves
- 2 eggs
- 8 pitted dates
- ½ cup water
- ¼ cup coconut oil melted
- ¼ cup molasses
- 1 tsp vanilla
- 1 tsp maple extract
- TOPPING optional:
- ¼ cup chopped almonds
- 2 tbsp. maple syrup
- 1 tbsp. coconut or date sugar
- 1 tbsp. coconut oil
- *up to ½ cup extra water read notes
- Sift all dry ingredients: flours, flax, baking soda/powder, and spices. If using cinnamon oil, add to liquid.
- In a food processor or strong blender, PULSE pitted dates and then add coconut oil, molasses, water, eggs and extracts until creamy.
- Add liquid ingredients to dry and mix well. Pour into unbleached liners or lightly oiled tins.
- This recipe will make 8 large muffins or 24 mini.
- If making the crumble topping, mix all ingredients and press topping gently on each muffin.
- Preheat oven to 350. If making big muffins, the baking time is 25 minutes and mini are about 15 min. See notes.
With a Spoonful of Health,
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