Gluten-Free Gingerbread Muffins with CBD (Vegan)
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.88 out of 5 stars
(8)
Ingredients
12 servings
- 1 1/2 cups all-purpose gluten-free flour (180 grams)
- 1/2 cup sorghum flour (60 grams)
- 1 tablespoon Weller CBD Powder
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt or pink salt
- 1/4 teaspoon ground cloves
- 1 1/4 cup milk of choice (I use unsweetened almond milk)
- 1/3 cup unsulphured blackstrap molasses (113 grams)
- 1/3 cup maple syrup (113 grams)
- 1/3 cup coconut oil (melted (70 grams)
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water)
- Optional: turbinado sugar for sprinkling on top
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Preparation
Step 1
Preheat oven to 350°F (180°C). Grease a muffin tin with oil or line with muffin liners, set aside.
Step 2
In a large mixing bowl combine all dry ingredients (flour through cloves). Stir to combine.
Step 3
Add wet ingredients to dry ingredients (milk through flax egg). Stir until just combined and smooth.
Step 4
Fill prepared muffin tins 3/4 of the way up. Optionally sprinkle with turbinado sugar.
Step 5
Bake for 15-20 minutes, or until tops are firm and golden.
Step 6
Let rest a few minutes before removing from tin.
Step 7
Serve and enjoy!
Step 8
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