There are only 3 steps to make these super-delicious and healthy Gingerbread Muffins:
- Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
- In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the the coconut oil (30-40 seconds in the microwave is fine if you’re rushed). When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.
- Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.
Watch how Lindsay does all of this in the video on the next page …