Lemon Gingerbread Muffins
(Paleo/GF)
As a part of my daily morning routine, I drink a warm mug full of lemon water. Lemons have so many benefits! To name a few:
1. Help flush toxins in the body
2. Immune booster
3. Great for a clear complexion
4. Pectin fiber - helping with hunger cravings
The list goes on!
Anyway, I wanted to create a recipe that uses my favorite superfruit in the form of a muffin. These babies are packed with fiber from the flax and pumpkin, curving your appetite quicker!
Makes 12 small muffins
Ingredients
For the muffin:
1/2 c pumpkin puree
1/2 c coconut milk
4 flax eggs (see note)
2 tbsp raw local honey
1 tbsp vanilla extract
1/4 coconut butter
1/2 c coconut flour
1/2 c stevia
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
For the glaze:
4 tbsp coconut milk
2 tbsp raw local honey
1 tsp vanilla extract
3 tbsp unsweetened shredded coconut
Juice of one lemon
Zest of one lemon
Directions
Preheat oven to 350 degrees F. In a large mixing bowl, mix together the wet ingredients (pumpkin, milk, butter, flax eggs, honey, vanilla). In another bowl, sift the dry ingredients with a fork or whisk (flour, stevia, baking soda, spices). Slowly add the sifted dry ingredients into the wet ingredients and mix until well combined with a spatula or electric mixer. Pour batter into paper muffin liners and place onto cookie sheet. Bake for about 30 minutes until a toothpick comes clear out when stuck into a muffin. For the glaze: mix together the ingredients in a small bowl with a fork. After you take the muffins out of the oven, spoon on as much glaze as you like onto each muffin. Let cool for an hour. Serve plain or toasted with some coconut butter.
Note: To make a flax egg, the ratio is 1 tbsp ground to 3 tbsp water. Mix together. Let sit until the mixture resembles a gooey eggy consistency.
1. Help flush toxins in the body
2. Immune booster
3. Great for a clear complexion
4. Pectin fiber - helping with hunger cravings
The list goes on!
Anyway, I wanted to create a recipe that uses my favorite superfruit in the form of a muffin. These babies are packed with fiber from the flax and pumpkin, curving your appetite quicker!
Makes 12 small muffins
Ingredients
For the muffin:
1/2 c pumpkin puree
1/2 c coconut milk
4 flax eggs (see note)
2 tbsp raw local honey
1 tbsp vanilla extract
1/4 coconut butter
1/2 c coconut flour
1/2 c stevia
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
For the glaze:
4 tbsp coconut milk
2 tbsp raw local honey
1 tsp vanilla extract
3 tbsp unsweetened shredded coconut
Juice of one lemon
Zest of one lemon
Directions
Preheat oven to 350 degrees F. In a large mixing bowl, mix together the wet ingredients (pumpkin, milk, butter, flax eggs, honey, vanilla). In another bowl, sift the dry ingredients with a fork or whisk (flour, stevia, baking soda, spices). Slowly add the sifted dry ingredients into the wet ingredients and mix until well combined with a spatula or electric mixer. Pour batter into paper muffin liners and place onto cookie sheet. Bake for about 30 minutes until a toothpick comes clear out when stuck into a muffin. For the glaze: mix together the ingredients in a small bowl with a fork. After you take the muffins out of the oven, spoon on as much glaze as you like onto each muffin. Let cool for an hour. Serve plain or toasted with some coconut butter.
Note: To make a flax egg, the ratio is 1 tbsp ground to 3 tbsp water. Mix together. Let sit until the mixture resembles a gooey eggy consistency.
