Monday, December 21, 2015

{Allergy Free} Sugar Sprinkled Gingerbread Muffins

My new Christmas time breakfast! Gingerbread in muffin form!

Sugar Sprinkled Gingerbread Muffins

2 1/2 cups flour blend
2 tsp ginger powder
1 tsp cinnamon
3/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
1/2 cup Earth Balance Soy Free, softened
1/4 cup maple syrup
1/4 cup brown sugar
1/4 cup applesauce
1/2 cup molasses
1 1/2 tsp egg replacer whisked with 2 T rice milk
3/4 cup vanilla hemp milk
1/4 cup sanding sugar

Preheat oven to 350 and spray muffin tins.
In mixing bowl, mix Earth Balance through egg replacer mixture.
Mix well.
In separate bowl, whisk together flour blend through salt.
Add flour mixture, alternating with hemp milk, just until combined.
Scoop into muffin tins (they will be full) and then sprinkle with sanding sugar.
Bake for 25 minutes or until toothpick, when inserted, comes out clean.

Makes 12 muffins.

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