I’ve had a yen for ginger muffins since reading a recipe in the paleo book that my alternative medicine practitioner recommended. That recipe had too many eggs and not enough ‘flour’ to be anything close to a real muffin.
Internet to the rescue. I found two recipes that I thought might make a decent muffin, both based on almond flour. Blending the recipes, I came up with this list of ingredients:
- 2 cups almond flour
- 2 TBSP coconut flour
- ¼ tsp allspice
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- 3 large eggs
- 2 TBSP melted butter (replacing the coconut oil both recipes called for)
- 2 TBSP unsulfured molasses
- 1 tsp vanilla
- 1 cup grated carrots
- ¼ cup dried cranberries (replacing the raisins optional in both recipes)
The method is what you’d except. Mix the wet ingredients (starting at eggs) with the dry ingredients. Bake in a 350-degree oven for 20-25 minutes.
I used parchment paper tin liners and, unlike the sticky blueberry muffins, these came clean out of the papers. They tasted—a lot—like the zucchini muffins I used to buy at Whole Foods. Maybe a tad too sweet. When I make them again, I’ll reduce the maple syrup by half.
As for nutritional–or at least calorie–information, I tried using the calculator at Spark, but it was clunky at best. None of the recipes provided nutritional information. Again, Internet to the rescue. I did find calorie counts for a couple of similar Paleo muffin recipes–225 per muffin.
I froze half the tin for a day when I need a treat.
I didn’t see maple syrup in the ingredients… only molasses… wonder if that made a difference. Molasses doesn’t seem as sweet to me, but I would try using stevia or xylitol… as they are antifungal in nature and I’m still trying to clear myself of fungus… love this idea… will try it! Thanks Zip! Also in a lot of these recipes with too many eggs making them too heavy and not muffin like… you can substitute psyllium husk with some water as a binding agent… let it soak up the water and use same amount you would of egg liquid… 2 eggs are roughly a half cup liquid binder, so 1 heaping Tablespoon of powdered unsweetened unflavored psyllium husk and add water to the half cup mark, adding in with the eggs you do use in a recipe makes for lighter fluffier, springier muffins or breads. ( I make an almond bread recipe substituting half the eggs the recipe calls for with this mixture and like it a whole lot better.)
Actually, 1 reg tablespoon would do it. I am not fanatical about measurements…