Gingerbread muffins are perfect for a decadent holiday breakfast or a healthy snack all year round. These muffins get extremely hot during baking, so it’s best to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and are best once they’ve cooled and set a bit. (You don’t have to wait, but they do reach peak yumminess after resting for 30 minutes.)
Recipe information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
Step 3
Add the applesauce and ginger and mix for about 20 seconds.
Step 4
In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
Step 5
Add the dry ingredients to the wet and mix until just combined.
Step 6
Turn off the mixer and fold in the raisins.
Step 7
Fill the liners to the rim with batter.
Step 8
Bake in the center of the oven for 40 minutes, or until lovely golden brown on top, rotating the pan halfway through. Let cool in the pan for 5 minutes before transferring to a cooling rack. Let cool for at least 30 minutes before eating.
