Grain-Free Dairy-Free Ginger Muffins

RECIPE

Servings 12| Prep Time 20 minutes| Total Time 1 hour

INGREDIENTS

180 g almond flour
140 g tapioca flour
65 g cassava flour
114 g light brown sugar
2 ½ tsp baking soda
1 rounded T ground ginger
1 tsp. cinnamon
1/8 tsp ground cloves
½ tsp fine pink himalayan salt
¼ cup + 1 T coconut cream (refrigerated prior to adding in)
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¼ c. + 1 T dark baking molasses
2 eggs
4 T macademia nut oil
¼ cup coconut milk (full fat)
2 T water

DIRECTIONS

1. Preheat oven to 350.
2.In a medium bowl, whisk combined dry ingredients together.
3.With a fork, add the coconut cream to the dry ingredients, mixing thoroughly.
4.Combine wet ingredients and whisk with fork until completely blended.
5.Mix dry and wet ingredients together and let sit for 5 minutes.
6.Pour batter to near top of edge into un-greased non-stick muffin pans.
7.Bake on upper middle shelf for approximately 15 - 20 minutes. Note: these muffins will puff up and overflow while baking and the tops/center will fall just slightly.
8.Use a tooth pick to check that inside is not wet before removing from oven.
9.Once out of the oven, let the muffins cool in pan for at least 30 minutes.
10.Use a sharp knife to separate overlapping muffins and square off edges.
11.Use a toothpick to help slide the muffins out of the pan and place on wire rack to further cool.