Recipes: Paleo Frosted Gingerbread Muffins

These scrummy gingerbread muffins will literally melt in your mouth! It reminds me of old fashioned Parkin! They are from Clean Eating with a Dirty Mind and are truly a genius moment! 

The frosting really makes it amazing, it lightens the darkness of the gingerbread and it so tasty I want to lick the bowl! (although I have been know to slather the warm muffins with vanilla ice cream too!)

Paleo Frosted Gingerbread Mini Muffins

Makes 24 mini muffins

Muffin Ingredients: 

1 cup fine blanched almond flour (Honeyville brand) - Where to buy

1 tablespoon coconut flour - Where to buy

1 tablespoon arrowroot flour - Where to buy

1 teaspoon ground ginger - Where to buy

1/2 teaspoon baking soda - Where to buy

1/2 teaspoon cinnamon - Where to buy

1/4 teaspoon ground cloves - Where to buy

1/8 teaspoon pink himalayan salt - Where to buy

1 organic cage-free egg

1 organic cage-free egg white

1/2 cup coconut palm sugar - Where to buy

1/3 cup grass-fed butter, softened - Where to buy

2 tablespoons organic blackstrap molasses - Where to buy

1 teaspoon water

Directions:

Preheat oven to 350 F or 175 degrees celcuis. Line or grease a mini muffin pan or standard size and set aside.

In a medium sized bowl combine the almond flour, coconut flour, arrowroot flour, ginger, baking soda, cinnamon, cloves, and salt. Use a fork to stir together, set aside.

In a large bowl combine the eggs and coconut sugar. Whisk until they become frothy with air bubbles. Then mix in the butter, molasses, and water. Continue to whisk until combined.

Sift in the dry flour and spices mixture into the wet egg mixture. Stir until combined. Use a cookie scoop to transfer the batter into the lined muffin pan. Cook for 15-17 minutes or until a toothpick comes out clean. Let completely cool before frosting.

Vanilla Frosting Ingredients:

1 can coconut milk, full fat, refrigerated overnight - Where to buy

1 teaspoon vanilla - Where to buy

1 teaspoon coconut oil, melted -  Where to buy

1 teaspoon coconut butter - Where to buy

1 teaspoon raw honey - Where to buy

Directions:

Place a can of full fat coconut milk in the refrigerator overnight. Scrape the thickened cream off the top into a bowl or tall cup.

Add the rest of the ingredients and mix together using an immersion blender, hand mixer or stand mixer.

Transfer frosting to a piping bag with desired tip or a Ziploc bag and cut the corner off. Drizzle the frosting back and forth. Place finished muffins in the refrigerator for 10 minutes so the frosting can set then enjoy!

Notes:

You could sub the butter for coconut oil or ghee. I would probably try ghee first because the butter flavor definitely adds to the gingerbread flavor. I find ghee to be much stronger in flavor than regular butter so I would probably only use 1/4 cup instead of 1/3 cup. However, when using coconut oil still use the 1/3 cup.