quickbread - Gluten Free Chocolate Chip Gingerbread Muffins

By tinathorn

Ingredients

• 2 1/4 cups gluten free oat flour
• 1/3 cup maple syrup
• 2 flax eggs (I used a flax egg replacement)
• 1/4 cup coconut oil
• 1/4 cup molasses
• 1 - 1 1/2 tsp ginger (depending on how spicy you like it)
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1/3 cup almond milk
• 1/3 cup chocolate chips (I used Enjoy Life)

Details

Servings 12
Preparation time 10mins
Cooking time 22mins
Adapted from mywholefoodlife.com

Preparation

Step 1

Preheat oven to 350.
Mix all dry ingredients in one bowl.
Mix wet in another.
Add wet to dry and mix until combined.
Spoon batter into lined or greased muffin pans.
Bake for 10-12 minutes.
These should keep in the fridge for a couple weeks. Freeze them for longer storage.