AIP Gingerbread Muffins

Gingerbread Muffins.jpg

I gave a little update to some of my favorite Christmas treats! These AIP Gingerbread muffins are all the things...dense and moist with a little bite of ginger against the sweetness of a banana bread. Tigernut flour rules the day here - I typically use cassava and coconut flour in my muffins (which I did here), but the addition of the tigernut really keeps the texture fluffy. It’s probably my current favorite thing!

And to top ‘em off, their sprinkled with a dusting of Paleo/AIP Powdered Sugar from my current obsession, the Paleo Cookie Exchange e-book! There are TONS of goodies tucked inside this FREE ebook from my good friend Allison from Flabs To Fitness, Anne from Grassfed Salsa and Alyssa from Barefoot Provisions!

•1/2 cup + 2 tbsp coconut oil (2 tbsp optional...add if you prefer more of a denser, loaf-like texture).
•1/2 cup honey
•2/3 cup Otto's Cassava flour
•1/3 cup + 2 tbsp Tigernut flour
•1/3 cup coconut flour
•1 tsp baking soda
•2 tsp cinnamon
•1 tsp cloves
•4 tsp ground ginger (if you like more ginger, add by 1/4 tsp at a time).
•1 1/2- 1 3/4 large banana (depending on size), smashed
•8 Medjool Dates
•2 tbsp unsweetened apple sauce

  1. Preheat oven to 350*.

  2. Boil dates until soft, around 5 minutes. Remove pits.

  3. Combine all ingredients in a food processor and process until well mixed.

  4. Line a muffin tray with paper or silicone cups, and use a scoop batter into each, filling to near the top.

  5. Bake for 18-25 mnts, until golden brown.