Paleo Gluten-Free Gingerbread Muffins
Ingredients
- 2 eggs
- 1/2 cup mashed cooked, peeled sweet potato
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1 tablespoon melted ghee or butter
Spices
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
Icing
- 1/4 cup melted coconut butter
- 1/4 cup maple syrup
Preparation
Whisk the eggs then add in everything else and mix well.
Pour the batter into muffin tins.
Bake at 350°F for about 35 minutes.
Let the muffins cool.
For the icing, combine 1/4 cup melted coconut butter and 1/4 cup maple syrup, microwave for about 30 seconds, and stir together.
Ice the cooled muffins.
Tips
Use coconut butter for icing, which can be purchased online or substituted with an easy powdered sugar icing.
Add a small amount of organic powdered sugar for extra sweetness if desired.
