Nut Free Organic Gingerbread Muffins

vegan keto gingerbread muffins

 

Organic Ingredients

  • 3/4 cup coconut milk
  • 1/2 cup erythritol/monk fruit
  • 2 tbsp MCT oil
  • 1/2 Omega3NutraCleanse®
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 2 tbsp fresh grated ginger
  • 2 tsp ground Ceylon cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice

Method:

  1. Preheat the oven to 350 F and line muffin tins with muffin liners.
  2. In a small mixing bowl whisk together the milk, MCT oil, erythritol, Omega3NutraCleanse® and vanilla and set aside for about 5 minutes so that the batter thickens up.
  3. In a separate small bowl use a dry fork to whisk together the remaining ingredients.
  4. Quickly stir the dry ingredients into the wet until no clumps remain and the mixture has thickened.
  5. Carefully scoop the batter into the muffin liners and bake for 30 minutes, until a knife comes out clean and the tops are firm to the touch.
  6. Remove from the oven and let cool in the pan for at least 15 minutes so the muffins have time to set.
  7. Once cool, the muffins should easily pop out of the pan and enjoy!