Chestnut Flour Gingerbread Muffins

A chestnut flour gingerbread muffin that has amazing gingerbread flavour. 
By Dominique of Perchance to Cook

Prep Time: 10 minutes                Cook Time: 22 minutes

Total Time: 32 minutes               Servings: 12 muffins

Ingredients

• 1/2 cup almond flour
• 1 cup chestnut flour
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/4 cup maple syrup
• 1/4 cup molasses/treacle
• 3 eggs
• 1/4 cup coconut cream
• 1 tsp apple cider vinegar

 Instructions

1. Preheat the oven to 180^oC.
2. Line a muffin tin with muffin liners. Lightly spray the inside of the liners with oil spray.
3. In a large bowl, whisk together the almond flour, chestnut flour, ground cloves, ground ginger, cinnamon and baking soda.
4. In another large bowl, whisk together the maple syrup, molasses and eggs. Add the coconut cream and apple cider vinegar, then whisk until creamy.
5. Pour the dry ingredients into the wet ingredients and mix with a fork until blended.
6. Fill the muffin liners about halfway.
7. Bake for 21–25 minutes, until the edges are golden and a toothpick comes out clean.

 Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 115mg | Potassium: 153mg | Fiber: 3g | Sugar: 14g | Vitamin A: 72IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg