Wholegrain Small Gingerbread Muffins

Thanks to Bob’s Red Mill for sponsoring this video..
These gluten-free gingerbread cupcakes are made with Bob’s red mill super fine almond flour that is ground from whole almonds. The almonds have been blanched and ground to a fine meal that is perfect for gluten-free baking. These cupcakes are also made with their organic coconut flour which is one of their most popular gluten-free flours. Their organic coconut flour is created from the highest quality desiccated coconut. Super moist and delicious cupcakes perfectly spiced with a dollop of cream cheese frosting. These cupcakes will be a hit for the holidays!
Bob’s Red Mill has all the products you need for all your baking needs while catering to those in.
your family who have specific food allergies. Flours come in stone-ground, whole grain, organic, gluten-free, paleo, and vegan options..
See the full review of Bob’s Red Mill super fine almond flour and organic coconut flour by visiting:
https://www.bobsredmill.com/?utm_source=cookedbyjulie&utm_medium=YouTube&utm_campaign=bobsredmill.
Complete Recipe: https://www.cookedbyjulie.com/gluten-free-gingerbread-cupcakes/

The smell of these muffins straight out of the oven instantly creates that feel of Christmas. Get the recipe here: http://www.donalskehan.com/recipes/gingerbread-muffins/.
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FULL POST: https://www.feastingonfruit.com/sunbutter-gingerbread-muffins/.
Sponsored by SunButter!
Muffins.
* 1 cup unsweetened applesauce.
* 3/4 cup coconut sugar.
* 3/4 cup Organic SunButter.
* 2 tbsp lemon juice.
* 1/4 cup molasses.
* 1 tsp vanilla extract.
* 1 3/4 cups cassava flour.
* 2 tsps cinnamon.
* 2 tsps ginger.
* 1/4 tsp cloves.
* 1 tsp baking soda.
* 1/2 tsp salt.
Glaze.
* 1/4 cup coconut butter.
* 1 tbsp maple syrup.
* 1 tbsp lemon juice.
* 4-6 tbsp almond milk.
1. Preheat oven to 350ºF..
2. Whisk together applesauce, coconut sugar, SunButter, lemon juice, molasses, and vanilla..
3. Add dry ingredients. Stir to combine..
4. Divide into a lined (or oiled) muffin pan, filling each muffin to the top..
5. Bake for 25 minutes at 350ºF..
6. Cool, before glazing..
7. For the glaze, combine the coconut butter, maple syrup, and lemon juice (all should be at room temp or slightly warmer). It will seize up and become clumpy. Whisk in the milk one tablespoon at a time until smooth and drizzle-able..
8. Top with glaze (optional, they are delicious plain too) and eat!
9. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage..
INGREDIENTS.
sunbutter: https://sunbutter.com/organic-sunbutter/.
coconut sugar: https://amzn.to/2sBTOWU.
molasses: https://amzn.to/2O1q2lB.
vanilla extract: https://amzn.to/2P3260J.
cassava flour: https://amzn.to/383rDk7.
coconut butter: https://amzn.to/2E1vh1T.
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Sara Lynn Cauchon shares 3 great muffin recipes that you can make for breakfast!
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Good Morning Muffins.
Blueberry Banana Muffins.
1 cup whole wheat flour.
1 cup all purpose flour.
1⁄2 cup sugar.
1 tbsp baking powder.
1⁄2 tsp salt.
2 eggs.
1⁄4 cup butter, melted.
1 cup plain yogurt.
2 small ripe bananas, mashed.
11⁄2 cup blueberries.
1 tsp chai spice RECIPE BELOW.
1 tsp vanilla extract.
Preheat oven to 375 degrees..
In a large mixing bowl add dry ingredients and stir until well.
combined..
In a medium bowl whisk eggs, melted butter, yogurt, mashed bananas and vanilla extract..
Combine wet ingredients with dry ingredients and mix just until combined..
Mix in blueberries..
Scoop into muffin tin lined with cupcake liners..
Bake for 25 to 30 minutes..
Eat within 2-3 days or store in the freezer for up to 3 months..
Enjoy!
Spiced Apple Carrot Muffins.
1 cup whole wheat flour.
1 cup all purpose flour.
1⁄2 cup sugar.
1 tbsp baking powder.
1⁄2 tsp salt.
2 eggs.
1⁄4 cup butter, melted.
1 cup plain yogurt.
1⁄2 cup applesauce.
2 small apples, grated.
2 carrots, grated.
1 tsp cinnamon.
1⁄4 tsp ground ginger.
1 tsp vanilla extract.
Preheat oven to 375 degrees..
In a large mixing bowl add dry ingredients and stir until well combined..
In a medium bowl whisk eggs, melted butter, yogurt, applesauce and vanilla extract..
Combine wet ingredients with dry ingredients and mix just until combined..
Mix in grated apple and grated carrot..
Scoop into muffin tin lined with cupcake liners..
Bake for 25 to 30 minutes..
Eat within 2-3 days or store in the freezer for up to 3 months..
Enjoy!
Bacon & Egg Breakfast Muffins.
1 cup whole wheat flour.
1 cup all purpose flour.
1⁄2 cup sugar.
1 tbsp baking powder.
1⁄2 tsp salt.
2 eggs.
1⁄4 cup butter, melted.
1 cup plain yogurt.
2 green onions, finely chopped.
2 boiled eggs, chopped.
4 strips bacon, cooked and chopped.
1 cup sharp cheddar cheese, shredded.
Preheat oven to 375 degrees..
In a large mixing bowl add dry ingredients and stir until well.
combined..
In a medium bowl whisk eggs, melted butter and yogurt..
Combine wet ingredients with dry ingredients and mix just until combined..
Mix in green onion, boiled eggs, bacon and cheddar cheese..
Scoop into muffin tin lined with cupcake liners..
Bake for 25 to 30 minutes..
Eat within 2-3 days or store in the freezer for up to 3 months..
Enjoy!
CHAI SPICE RECIPE.
4 parts ground cinnamon.
2 parts ground ginger.
2 parts ground cardamom.
1 part ground cloves.
1 part ground coriander.
1 part ground white pepper.
I’ve done the recipe in parts so you can make as much or as little as you like! Enjoy:).
*SOME links provided above are affiliate links.
The Domestic Geek is Hosted by Sara Lynn Cauchon

GAPS PUMPKIN MUFFINS | GRAIN FREE PUMPKIN MUFFINS // Have you been craving some pumpkin spice treats that are GAPS legal? These GAPS pumpkin muffins are just the thing!
�� For the full written article and printable recipe card, head on over to my blog: https://bumblebeeapothecary.com/gaps-pumpkin-muffins.
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�� GAPS Pumpkin Muffins Directions:
Ingredients:
* 29 oz canned pumpkin.
* 6 eggs.
* 1/2 cup melted fat (coconut oil, butter, ghee, etc.).
* 1/4 cup raw honey.
* 1 tsp vanilla extract.
* 1/2 cup coconut flour.
* 1 tsp baking soda.
* 2 tsp cinnamon.
* 1 tsp ginger.
* 1/2 tsp cloves.
* 1/4 tsp salt.
Instructions:
1. Preheat oven to 350º F.
2. Mix together pumpkin, eggs, melted fat, honey, and vanilla extract..
3. Add dry ingredients and mix until well blended..
4. Scoop mixture into muffin tin, filling cups about 3/4 to almost full..
5. Bake for 45 minutes (mini muffins bake for 25 minutes) until tops spring back when lightly touched..
6. Top with ghee, butter, sour cream, or whipped cream..
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Healthy gingerbread muffins that are incredibly fluffy, warm and perfect with a cup of coffee. One of my favorite muffins to enjoy during the Winter. FULL RECIPE: http://www.ambitiouskitchen.com/2016/12/healthy-gingerbread-muffins-video/

Before I get distracted talking about any other life thing, I want to say this: I LOVE THESE MUFFINS. I say it a lot, I know. But these are the ones I really really like. They are made healthier with coconut oil (which reminds me, we have some catching up to do because when did coconut oil get completely awesome? ugh), whole wheat flour, and no refined sugar – just a hit of real maple syrup and molasses for that sweet, deep, gingerbread-cozy flavor. These muffins are part healthy filling breakfast, part sweet + pretty treat, and part Christmas smells all up in your house..
Full Recipe: http://pinchofyum.com/healthy-gingerbread-muffins.
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