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Orange gingerbread muffins

Gluten-Free Orange Gingerbread Muffins

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 large muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Description

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

Wet ingredients

  • 2 medium green bananas
  • 2 large pasture-raised eggs
  • 1/2 cup extra virgin olive oil
  • 2-4 tablespoons allulose powder
  • 1 teaspoon vanilla extract, or 1/4 teaspoon vanilla powder
  • 1/4 teaspoon licorice root powder
  • Zest of 2 organic oranges
  • Pinch of salt

Spice mixture

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Dry ingredients

  • 1/2 cup teff flour
  • 1/4 cup tigernut flour
  • 3 tablespoons tapioca flour
  • 1 teaspoon baking powder

Add-in

  • 1/4 cup chopped pecans, plus more for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line 6 cups of a muffin pan with paper liners.
  2. Add the green bananas, eggs, extra virgin olive oil, sweetener, vanilla, licorice root powder, orange zest, salt, and spices to a blender. Blend until smooth and creamy.
  3. In a large mixing bowl, combine the teff flour, tigernut flour, tapioca flour, and baking powder.
  4. Pour the wet mixture over the dry ingredients and combine gently with a spatula. Do not overmix.
  5. Fold the chopped pecans into the batter.
  6. Divide the batter evenly among the 6 muffin liners, filling each one to the top of the liner. Sprinkle additional chopped pecans on top.
  7. Bake for 35 minutes, or until the muffins are golden brown, feel firm when lightly touched, and a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool in the pan for about 10 minutes before removing them. If desired, dust with powdered inulin or another powdered sweetener before serving.

Notes

The licorice root powder contributes subtle sweetness and warmth but can be omitted.

These muffins are only lightly sweet with 2 tablespoons of allulose. Add more sweetener if you prefer. 

The muffins can be frozen for longer storage. 

Find it online: https://creativeinmykitchen.com/orange-gingerbread-muffins-lectin-free-gluten-free-sugar-free/