GINGERBREAD CHOCOLATE CHIP MUFFINS
paleo / gluten free / vegan option
Not your grandma’s muffins, they are soft, and taste like a fluffy gingersnap cookie laced with lots of gooey chocolate! Hope you guys love them as much as I do!
makes 8 large muffins
1 3/4 cups Anthony’s Goods almond flour
1 tb baking soda
2 tb Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/4 nutmeg, and 1/4 tsp ground ginger)
1/2 cup applesauce
3 eggs (or flax eggs for vegan option)
3 tb maple syrup
1 tb blackstrap molasses
pinch of sea salt
3/4 tsp vanilla
3/4 cup Enjoy Life Foods dairy free chocolate chips
Preheat oven to 350.
In a medium bowl, mix together the almond flour, baking soda, gingerbread spice, and salt.
Next, add the applesauce, eggs, maple syrup, molasses, and vanilla.
Fold in the chocolate chips.
Bake for 13-15 minutes (a toothpick should come out clean).
Remove from oven.
Sprinkle additional chocolate chips on top and let melt.