Gingerbread Muffins

These delicious holiday muffins are quick and easy to prepare, thanks to your trusty blender. Added bonus: they also happen to be low carb!

Yields 12 muffins

  • 4 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup brown sugar
  • 3 cups almond flour
  • 1 tbsp cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Preheat oven to 325˚ F.

Line a muffin pan with liners.

In large blender jar, combine eggs, sour cream and vanilla extract. Blend approximately 30 seconds.

Add sugar, almond flour, cocoa powder, baking powder, salt and spices. Blend until well combined. If batter is too thick, thin out by adding 1/4 cup water.

Pour the mixture evenly among the prepared muffin cups. Bake 25–30 minutes until golden brown and firm to the touch.

Photo by Mink Mingle on Unsplash

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