Spiced Gingerbread Muffins with Cranberries and Raisins
Serves 1210 mins prep30 mins cook
0 servings
What you need
Instructions
0 Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper. 1 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. 2 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! 3 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!View original recipe