Rich with the flavor of classic gingerbread spices and sweet molasses, these gluten-free muffins are a festive holiday treat! Xylitol is a naturally low-glycemic sweetener that can be swapped cup for cup for sugar. It lends extra sweetness to these delicious muffins.
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!
½ cup maple syrup
⅓ cup blackstrap molasses
¼ cup granulated xylitol, plus more for sprinkling
½ cup melted coconut oil
1 large egg (see note at end of recipe for egg substitute)
½ cup unsweetened applesauce
1 ⅔ cups gluten-free all-purpose flour
1 teaspoon xanthan gum (omit if flour blend contains it)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Preheat the oven to 425°F. Line 12 cups of a standard muffin pan with paper liners.
With an electric mixer, beat together the maple syrup, molasses, xylitol, and coconut oil until combined. Add the egg and applesauce. Beat to combine.
In a separate bowl, whisk together the remaining ingredients. Add the dry ingredients to the wet ingredients and beat slowly until fully combined. Fill the muffin cups 3/4 full with batter. Let rest for 10 minutes. Sprinkle with xylitol and place in the oven. Bake for 5 minutes at 425°F, then lower the temperature to 350°F and bake for another 13-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool completely and enjoy.
Note: To make an egg substitute, combine 1-1/2 tablespoons avocado oil, 1-1/2 tablespoons water, and 1 teaspoon baking powder. Use in place of the egg.