OMG the craziest thing happened! Raccoons!! Last night after we put the kids down, I went out to the garage, which means I have to walk through my backyard. As I open the door I see little beady eyes staring at me. Crouched down. And staring. At me.
I jump back, close the door, and grab a flashlight. Hello, raccoon. Please go away. Well, TWO raccoons actually. Just wandering around my backyard scavenging for leftover s’mores scraps. I can totally relate.
They are apparently attracted to light because they came right up to the light I was shining through the window and started clawing at it. Absolutely terrifying.
We’re calling animal control.
I feel like I’ve been seriously neglecting gingerbread. I have these gingerbread cookies from a couple years ago but besides that, they’re flying solo on the blog. What have I been doing? Why is gingerbread only NOW getting on my radar?!
Well, I’m giving the gingerbread cookies some gingerbread friends and adding some delicious muffins into the mix!! I am so excited to add these into my muffin lineup. Gingerbread is sooo good and seriously puts some festive holiday winter vibes in ya souuulll as take bites in between coffee sips, cuddling in front of a cozy fire. Pretty picture eh?
Let’e make some gingerbread muffins, guys! Want some more muffins in your life? Try these cinnamon crunch muffins, banana chocolate chip muffins, these double chocolate zucchini muffins, or these peanut butter and berry muffins.
NOTE!! The cassava flour is optional. You can leave it out, but the muffin tops may dip down a bit. When you leave it out, you get a bit more of a concave top but the muffin still tastes amazing and is super moist. If you add the cassava flour, or even just do an extra couple tablespoons of almond flour if you don’t have cassava flour, the tops will rise a bit more and be more muffin consistency 🙂 Hope that makes sense!!
Scoop the batter into muffin tins lined with muffin liners. Bake for 20 minutes then transfer to a cooling rack.
For the glaze: whisk together the coconut oil and agave nectar. Warm the coconut butter and stir in a tablespoon of coconut butter at a time until your desired consistency. I used about 4 tablespoons of coconut butter. Drizzle the muffins with the glaze!
The glaze is optional. I love the crunch of the muffin top without any glaze, but if you want something extra extra, add the glaze 🙂
- 2 eggs
- ½ cup unsweetened almond milk (or regular milk)
- ⅓ cup agave nectar
- ½ cup coconut sugar
- ¼ cup refined coconut oil
- ½ teaspoon salt
- 2½ teaspoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 2 cups blanched almond four
- 2 tablespoons cassava flour (sub in additional almond flour or leave out, see blog post for notes)
- 3 tablespoons refined coconut oil
- 2 tablespoons agave nectar
- 3 tablespoons coconut butter
- Preheat oven to 350F.
- Whisk together the eggs, almond milk, agave nectar, and coconut sugar.
- Once combined, continue to whisk and slowly drizzle the melted coconut oil into the bowl as you're whisking.
- Add the salt, ginger, cinnamon, nutmeg, baking powder, baking soda and whisk again.
- Whisk in the apple cider vinegar.
- Add the almond four and cassava flour.
- Scoop the batter into muffin tins lined with muffin liners. Bake for 20 minutes then transfer to a cooling rack.
- For the glaze: whisk together the coconut oil and agave nectar.
- Warm the coconut butter and stir in a tablespoon of coconut butter at a time until your desired consistency. I used about 4 tablespoons of coconut butter.
- Drizzle the muffins with the glaze!
This post contains affiliate links. Thanks so much for supporting The Toasted Pine Nut!!