Not sure if I’ve mentioned in a muffin recipe post previous to this one, but “pre-Paleo life” back in the day, we very nearly opened a local muffin shop right here in Downtown Provo. It was going to be soooooooooooo cute!! So many fun ideas and had visions of all of Provo stopping by for their favorites every day!! Well, some circumstances beyond our control made it abundantly clear that it was not the right time to open shop, so my folder full of recipes got stashed. I’ve got SO MANY muffin recipes!!
I started remaking a few favorite muffins for the blog with the ol’ Paleo twist, all of which contain chocolate so far…haha, but it’s delicious so yea, moving on! What fun it is to start sharing some different varieties here and what a perfect time!! The holidays are full of so many yummy flavors and wonderful memories associated with those flavors. This gem speaks “the holidays” like nothing else! Ginger, cloves, molasses…such a warm trio of flavors! I guarantee that once these start baking in the oven, you’re going to feel the need to put on some Christmas music! This recipe makes 8-10 standard muffins or 22-24 really cute mini muffins. The warm spices and molasses smell is a warm fuzzy overload…just too good! I’d even suggest trying one while it’s still a little warm and slathering on some grass fed butter or ghee…queue the Christmas music!!
paleo gingersnap muffin ~ the perfect holiday muffin
- 2 c Otto’s Cassava Flour
- ½ c maple sugar + additional for topping (optional)
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp Redmond Real Salt
- ¼ tsp ground cloves
- ½ c butter, melted
- ½ c black strap molasses
- 2 eggs, room temperature
- ¾ c coconut milk buttermilk*, room temperature
- crystallized ginger (optional)
- Primal Palate Gingersnap spice blend (optional)
- Pre-heat oven to 375°.
- In a medium bowl, add cassava flour, ½ cup maple sugar, baking soda, ground ginger, ground cinnamon, salt and ground cloves. Whisk to combine and set aside.
- In a small bowl add, butter, molasses, eggs and coconut buttermilk and whisk well. You’ll want to make sure the eggs are well incorporated into the rest of the ingredients. Should be a beautiful dark amber color!
- Pour wet ingredients into flour mixture and stir with a rubber spatula to mix all ingredients together, being sure to get all dry ingredients mixed in from the bottom of the bowl.
- Place liners in a muffin tin and scoop batter, filling nearly to the top.
- Optional topping, using a micro plane, grate a little crystallized ginger on top of each muffin, follow by a sprinkle of maple sugar and for the final tasty addition to that muffin top, a generous sprinkle of Primal Palate gingersnap spice blend!
- Bake for 20-22 minutes until tops are cracked and beautiful! If you’re making the mini muffins instead, bake for around 10-12 minutes! Cool in tins for around 4 minutes and then remove to cooling rack. Enjoy now, or refrigerate any leftover muffins, you can also freeze to enjoy later. *to make coconut buttermilk, combine 1 cup full fat coconut milk with 1 T apple cider vinegar and let set for at least 5 minutes. You now have coconut buttermilk!