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Almond Gingerbread Muffins

1 min read

Almond Gingerbread Muffins

These muffins are a winning festive combo of the traditional spices of gingerbread with the caramel flavours of coconut sugar to fill your house with a cheerful cosy aroma. Made with gluten free almond meal and topped with a vegan frosting and chewy sweet tigernut flakes, they’re perfect for an anytime treat or festive entertaining

Almond Gingerbread Muffins

Rated 5.0 stars by 1 users

Servings

10

These muffins are a winning festive combo of the traditional spices of gingerbread with the caramel flavours of coconut sugar to fill your house with a cheerful cosy aroma. Made with gluten free almond meal and topped with a vegan frosting and chewy sweet tigernut flakes, they’re perfect for an anytime treat or festive entertaining.

Author:

Power Super Foods

Image of Almond Gingerbread Muffins

Ingredients

2 ½ cups Almond Meal
½ cup Pecans, roughly chopped
1/3 cup Power Super Foods Coconut Sugar
2 tsp Baking Powder
1 tsp Ground Ginger
½ tsp Cinnamon
¼ tsp Nutmeg
Pinch of Allspice
1 Free-Range Egg (or egg substitute), whisked
1 cup almond milk
1 tbsp Extra Virgin Coconut Oil
½ tsp Vanilla Extract

Vegan Whipped Cream

1/3 cup Coconut Sugar
1 tsp Tapioca
1 x 400g can Coconut Cream, chilled in the fridge for at least two hours

Toppings

Power Super Foods Crumbled Tigernuts
Power Super Foods Tigernut Flakes
Power Super Foods Cacao Crunch or Lucuma Cacao Nibs - optional

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Directions

Preheat oven 160 degrees fan forced.
Combine almond meal, pecans, coconut sugar, baking powder and spices in a bowl.
In a separate bowl, combine egg, milk, oil and vanilla.
Create a well in the dry ingredients and proceed to add wet ingredients.
Gently fold through the mixture until combined.
Divide into a well-greased muffin tin.
Bake for 25-30 minutes or until a skewer comes out clean and they are lightly browned.
Meanwhile, to prepare whipping cream, blitz coconut sugar and tapioca in a blender or coffee grinder until granules are a fine consistency.
Separate chilled coconut cream and liquid (retain liquid for future recipes, curries or smoothies work well).
Beat/whip coconut cream and blitzed coconut sugar until cream is smooth.
Spread coconut cream on baked muffins.
Top with Tigernuts and Cacao Crunch

Recipe Note

Recipe by @naturalspoonfuls