You Will Be Visited By 3 Ghosts of Holiday Flavors Past, The First is: Gingerbread! Paleo Frosted Gingerbread Mini Muffins

Paleo Frosted Gingerbread Muffin Bites

Paleo Frosted Gingerbread Mini Muffins

Just because you’re Paleo doesn’t mean you can’t enjoy the flavors of Christmas past. I plan on bringing you the three flavors of Christmas this year, Gingerbread, Eggnog, and Peppermint Chocolate, gorgeously gift wrapped in Paleo! It was either that or the actual three ghosts of Christmas past, present, and future. Your pick Scrooge. But technically I don’t know your past, or future, only your present because you’re reading this. And who wants to eat a ghost anyway? Wait what? Just go with it.

You guys…IT’S OFFICIALLY CHRISTMAS TIME! Group hug first and then we’re putting on the Michael Bubl√© Christmas Album and making these Paleo Frosted Gingerbread Mini Muffins to get into the spirit. Christmas time is my FAVORITE time of year. I just absolutely love decorating the house and the Christmas tree and baking Christmas treats and watching Christmas movies. I think the colors red and green look atrocious together, but I let it slide for the Christmas season.

Okay so before I get ahead of myself, how was your Thanksgiving?! In my excitedness I totally forgot to ask. I don’t think excitedness is even a word, but whatever. Mine went great! I ate way too much though and I even followed all of my 10 Dirty Secrets to Survive a Clean Thanksgiving. I got up, ran 5 miles, cooked the remaining dishes that I planned on making, wore jeans, drank wine, but not too much, and then came straight home stuffed to the brim, threw on sweats and passed out at like 8:30pm. I did keep my Thanksgiving meal entirely Paleo, which was actually surprisingly easy to do this year and not to mention insanely delicious. The entire package of gluten-free cookie dough I ate yesterday and the Moscow Mules I drank, however, were not. You win some, you lose some. Back on the wagon today. I hate the wagon. It’s no fun. I thought wagons were supposed to be fun. You know like hayrides and stuff. Just a bunch of sober healthy eaters in my wagon. Sigh. But we’re all chatty and energetic and in really good moods because we feel so AWESOME when we’re on the wagon! Yay for the wagon! (See. I told you.) (I’m having a conversation with myself aren’t I?) (I hate when that happens.) You know what I don’t hate? These Paleo Gingerbread Mini Muffins.

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    Paleo Frosted Gingerbread Mini Muffins
    *Makes 24 mini muffins

    Ingredients:
    1 cup fine blanched almond flour (Honeyville brand)
    1 tablespoon coconut flour
    1 tablespoon arrowroot flour
    1 teaspoon ground ginger
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon ground cloves
    1/8 teaspoon pink himalayan salt
    1 organic cage-free egg
    1 organic cage-free egg white
    1/2 cup coconut palm sugar
    1/3 cup grass-fed butter, softened
    2 tablespoons organic blackstrap molasses
    1 teaspoon water

    Directions:
    1. Preheat oven to 350 F. Line or grease a mini muffin pan or standard size and set aside.

    2. 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.

    3. 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.

    4. 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
    1 teaspoon vanilla
    1 teaspoon coconut oil, melted
    1 teaspoon coconut butter
    1 teaspoon raw honey

    Directions:
    1. 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.

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

    3.
    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.

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So are you guys excited to be visited by the remaining ghosts of Christmas flavors past?! I sure am. Yay Christmas! Oh I also forgot to tell you that Brad and I will be taking a quick trip to San Francisco again for my company Christmas party! It’s going to be so insane. I love my job. I can’t even wait. So hopefully I will have some fun stories for you that involve alcohol and eggnog french macarons from the delicious place I made Brad walk like 4 miles to get to because I was too cheap to take a cab. He still brings that up to this day. He also swears it was 9 miles. Uphill both ways. Such a dramatica.

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12 responses to “You Will Be Visited By 3 Ghosts of Holiday Flavors Past, The First is: Gingerbread! Paleo Frosted Gingerbread Mini Muffins

  1. Pingback: You Will Be Visited By 3 Ghosts of Holiday Flavors Past, The Second is: Peppermint! Paleo Peppermint Mocha Cupcakes | Clean Eating with a Dirty Mind·

  2. I see grass-fed butter and palm shortening used interchangeably. Could the same be done in this recipe, or is the grass-fed butter absolutely necessary?

    • You could definitely use palm shortening in place of grass-fed butter in this recipe. I prefer the grass-fed butter just because I think it adds to the gingerbread flavor, but that’s just me. Let me know how it comes out.

      • They are incredible! I actually have butter flavored palm shortening, so I don’t think there was much difference. I truly am impressed at how “cake-like” they are. Bravo!

  3. Just made these so wanted to leave some feedback for others while it’s fresh in my mind. First, they taste great. Good combination of spices. I decided to make regular cupcake size. The batter only made 10 cupcakes at half full. Good thing I didn’t fill them any fuller because they overflowed but didn’t rise. I used the Bob’s Red Mill Almond flour because that’s what I had on hand. Typically I’ll only use that for breading (for just this reason). Followed the recipe exactly but next time will use Honeywell’s Extra Fine AF. Didn’t make the frosting this time because they flopped but they are still yummy without it.

    • Hi Wendy, I’m thinking that maybe the batter was too heavy to make the larger cupcakes rise, more baking soda and a baking powder replacement is probably needed. The mini ones came out great, bummer that it doesn’t work for large. I will update the recipe. Sorry you didn’t have a better experience!

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