Gingerbread Muffins
A no-nuts Chocolate Brownie
Ingredients:
- 2 ½ Cups almond flour, (or 1 cup coconut flour)
- 1 ½ teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon Baking soda
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- ½ Cup sugar free brown sweetener
- 3 Large Eggs, beaten, (4 if using coconut flour)
- 8 Ounces Fat Free Greek Yogurt
- 2 teaspoons Vanilla Extract
Equipment:
- Standard muffin tray ( 12 x 100ml cups)
- 4 tablespoon cookie scoop (60ml)
Instructions:
- Preheat the oven to 400F
- Line a 12 cup muffin pan with liners and spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt, spices, and sweetener.
- Stir in the beaten eggs, greek yogurt and vanilla extract and mix until all ingredients are combined equally.
- Scoop gingerbread batter into the muffin cups evenly using a scoop or spoon.
- Place into already preheated oven for 20 minutes or until toothpick comes out clean.
