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Orange Gingerbread Muffins (Lectin-Free, Gluten-Free, Sugar-Free)

Orange gingerbread muffins

These orange gingerbread muffins made with teff and tigernut flour are the perfect cold-weather treat. They smell and taste like holidays and are soft and light and super easy to make. If you need a warm, comforting and grounding treat that is also lectin-free, gluten-free and sugar-free, you have to try these orange gingerbread muffins. You won’t be dissapointed.

The dry mix: lectin-free and gluten-free

For these orange gingerbread muffins I chose a combination of lectin-free and gluten-free flours I love: teff and tigernut, with a little bit of tapioca for improved texture. The inspiration for the base was another one of my favorite muffin recipes: Green Banana Teff Muffins.

The wet mix

Green (unripe) bananas, pasture-raised eggs, and extra virgin olive oil make these muffins super moist and fluffy. You just have to combine them in a blender until soft and creamy.

The gingerbread spices

Everyone has their own combination of gingerbread spice, but I loved this one I made (for 12 muffins): 2 teaspoons cinnamon, 1/2 teaspoon allspice, 3/4 teaspoon ground cloves, 1/2 teaspoon ginger powder, 1/4 teaspoon ground nutmeg. Add vanilla powder (or essence, or vanilla seeds directly from a pod), zest from three organic oranges for even more flavor.

To me, the most exciting flavor coming through is the cloves. If you like it a little bit more spicy, you can add some extra ginger. Or use whatever spice mix you love the most, like a pumpkin pie spice mix.

Licorice powder

And one more surprise ingredient: licorice root powder. If you don’t have some around and want to make these muffins right now, go ahead, they’ll still be good, but you will have to try with licorice powder. It’s such a great, versatile spice to have in your pantry.

If you think you don’t like licorice because you don’t like licorice candy, I’m here to tell you is not the same thing. The natural powder (which is just finely ground licorice root) will just add a subtle flavor to your dishes. Plus, it’s naturally sweet. Licorice root is a powerful gut health support, and you will find it in a lot of supplements and as tea. In fact, Dr. Steven Gundry’s Total Restore formula for gut health is made with licorice root.

The sweetness

To tell you a secret, I didn’t add any sweetener to my muffins, but I did include 4 tablespoons of inulin powder to the ingredients list, as I know not everyone is as sensitive to the sweet taste as I am. In fact, all the spices, that have a sweet profile, help, as well as the tigernut flour which is naturally sweet.

Sometimes I do add one or two teaspoons of local honey, or yacon syrup, or a little bit of inulin powder, but these orange gingerbread muffins are perfect for me without any sweetener at all. My husband loves them too, and he does eats normal candy and cakes (sometimes).

I did powder them with inulin, mainly for the looks, and that’s one thing you can do if they are not sweet enough for you. Or you can drizzle honey or yacon syrup on top.

Enjoy! And let me know if you make them. If you have any questions or feedback, please leave a comment.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Orange Gingerbread Muffins (Lectin-Free, Gluten-Free, Sugar-Free)

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By Claudia Curici Serves: 12
Prep Time: 25 minutes Cooking Time: 35 minutes

These orange gingerbread muffins made with teff and tigernut flour are the perfect cold-weather treat. They smell and taste like holidays and are soft and light and super easy to make. If you need a warm, comforting and grounding treat that is also lectin-free, gluten-free and sugar-free, you have to try these orange gingerbread muffins. You won't be disappointed.

Ingredients

  • THE WET INGREDIENTS:
  • 4 green bananas
  • 4 big pastured eggs (if they are small, add one extra)
  • 1 cup extra virgin olive oil
  • 4 tablespoons inulin powder (or another plant paradox sweetener), plus more for dusting
  • 2 teaspoons vanilla essence (or 1/2 teaspoon vanilla powder)
  • 1/2 teaspoon licorice root powder
  • zest of three organic oranges
  • pinch of salt
  • Spice Mix: 2 teaspoons cinnamon, 1/2 teaspoon allspice, 3/4 teaspoon ground cloves, 1/2 teaspoon ginger powder, 1/4 teaspoon ground nutmeg
  • THE DRY INGREDIENTS:
  • 1 cup teff flour
  • 1/2 cup tigernut flour
  • 6 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • ADD-ONS:
  • 1/2 cup chopped pecans plus more for topping

Instructions

1

Preheat the oven to 350F and line a muffin pan with muffin paper liners.

2

Blend the wet ingredients and the spices in a blender until smooth and creamy.

3

Combine the dry ingredients in a big mixing bowl.

4

Add the wet ingredients to the dry ingredients bowl and combine with a spatula, without overmixing.

5

Add the chopped pecans and fold them into the batter.

6

Fill the muffin cups with batter, as high as the liner or to fill all 12 muffin liners. Top with the rest of the pecan nuts.

7

Bake for 35 minutes. They will be golden brown and no longer soft to touch. If you are not sure if they are done, do the toothpick test: a toothpick inserted in a muffin should come out clean.

8

Take the muffins out, and let them cool down for about 10 minutes before removing them from the pan.

9

When ready, arrange them on a serving platter and dust them with inulin powder.

10

They can be frozen.

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