Grain Free Gingerbread Muffins

Another small batch, with extra cinnamon! I love the deep flavor molasses provides, but maple syrup works very well itself.

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1 cup blanched almond flour
1/2 cup almond butter (mine was unflavored and unsalted)
1/4 cup almond milk
1/4 cup molasses or maple syrup (or a mix. Molasses alone won’t be too sweet)
1 large egg, beaten
1/2 tsp vanilla
1/2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon (or more! )
1/8 tsp each ground ginger, nutmeg, and cloves

Preheat oven to 350 degrees, and line ~6 standard muffin cups.

Combine all ingredients in a medium bowl, and whisk until well-blended. I didn’t do any special wet/dry separation.

Divide among muffin cups, and bake for ~20 minutes, or until a toothpick comes out with crumbs. Don’t overdo it!

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