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.