Grain-free Gingerbread Muffin

Ingredients

• 1 cup Cassava Flour
• 1 cup Blanched Almond Flour
• 1/2 cup Potato Starch
• 1/2 tsp Himalayan Pink Salt
• 1 tsp Baking Soda
• 4 tsp Primal Palate Gingersnap Spice
• 1/2 cup Unsalted Butter
• 1/2 cup Maple Sugar
• 1/4 cup Molasses
• 3 whole Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Almond Milk
• 1 Tbsp Raw Sugar, or coconut sugar, for topping, optional

Directions

1. Preheat your oven to 350 F.
2. In a large mixing bowl, whisk together the cassava flour, almond flour, potato starch, salt, baking soda, and Gingersnap Spice.
3. In a separate mixing bowl, cream the maple sugar and the butter. Then add the molasses, eggs, vanilla extract, and almond milk.
4. Blend the wet ingredients into the dry, until thoroughly mixed.
5. Scoop into standard muffin cups lined with papers (we like the If You Care parchment papers). Sprinkle the tops with granulated cane or coconut sugar, if desired.
6. Bake the muffins for 25 minutes, or until a toothpick comes out clean.

This recipe was created using Paleo, Primal and Gluten-free guidelines. Learn more about diet and lifestyle at www.primalpalate.com.