Gluten Free Gingerbread Muffins

These muffins are a great snack and gluten free to boot.  As usual I have tried to link to explanations of flours or other ingredients you might not be familiar with to help you on your recipe making journey into health.  Much of the flours listed are actually available at any major grocer (Bob Mill’s brand is often a great place to start). Enjoy!

(The is a recipe found on a fantastic blog: www.NourishingMeals.com).

These muffins are moist and slightly sweet. Serve them with chai tea, spice tea, or hot mulled cider as an afternoon snack. They are also good served with a dollop of creamy almond butter.

Dry Ingredients:
1 1/2 cups teff flour
1/4 cup tapioca flour or arrowroot
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 to 2 teaspoons ground ginger
1/2 teaspoon ground nutmeg

Wet Ingredients:
1 cup prunes
1 cup very hot water
2 tablespoons ground chia seeds
1/2 cup unsweetened applesauce
1/4 cup olive oil or coconut oil
1/4 cup maple syrup
1/4 cup blackstrap molasses
2 teaspoons vanilla

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a large bowl whisk together the dry ingredients. Set aside. Place the prunes, hot water, and ground chia into a blender and let soak for 10 to 15 minutes. Then puree and add the applesauce, oil, maple syrup, molasses, and vanilla. puree again until very smooth. Pour into dry ingredients and whisk together until combined.

Spoon batter into muffin pan. Bake for approximately 30 minutes. Let cool on a wire rack. Serve warm or at room temp. Source: www.NourishingMeals.com.