Gluten Free Gingerbread Muffins

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Gluten & Dairy Free Gingerbread Muffins (option for Grain Free)

1 1/3 cup Brown Rice Flour {or Garfava Flour for grain-free}
2/3 cup Arrowroot Flour
1/3 cup blackstrap molasses
1/3 cup honey
1/2 cup coconut oil {liquid measure}
2 eggs
2 teaspoons organic lemon juice
1 teaspoon baking soda
1 tablespoon grass-fed unflavored gelatin (like this one)
1 1/2 teaspoons organic ground ginger
3/4 teaspoons organic cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon ground clove

Preheat oven to 350 degrees. Makes 36 mini-muffins.

In a mixing bowl, combine your dry ingredients and fork whisk to incorporate everything together. Add the wet ingredients to the bowl. Mix until your batter is smooth.

Line your baking tins with parchment / paper baking cups. Fill each cup 23 of the way full. Bake mini muffins for 11-13 minutes. (I haven’t baked them as regular sized muffins yet, but will check cooking times and update that when I do).

These are the prefect holiday-time muffin, and are gluten, dairy, soy, corn, and cane sugar free, & free of xantham and guar gums.  I have not tested with egg substitutes, but I am almost positive that  flax egg or applesauce would work just fine.