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 tbsp coconut sugar
- 1 tbsp melted ghee or butter
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp baking soda
Icing
- 1/4 cup coconut butter
- 1/4 cup maple syrup
Preparation
Whisk the eggs.
Add in everything else.
Bake for about 35 minutes at 350°F.
Let cool.
Ice with a mixture of 1/4 cup melted coconut butter and 1/4 cup maple syrup.
Microwave the icing mixture for about 30 seconds and stir together.
Optionally, add a tiny bit of organic powdered sugar for fun.
