Spiced Gingerbread Muffins with Cranberries and Raisins
Serves 12
10 mins prep
30 mins cook
0 mins total
0 servings
Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper.
In a large bowl mix together softened coconut oil, sugar, almond milk, eggs and vanilla extract. In another medium bowl, add molasses and hot water and stir until well combined.
Add in flour, baking soda, ginger, cinnamon, cloves, nutmeg and sea salt into coconut oil and sugar mixture. Add in molasses mixture until just combined. Don’t overmix!
Transfer batter into loaf pan and bake for 30 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the muffin tin because transferring to a cooling rack. Dust with powdered sugar!
