Whip up these muffins for a vegan, grain-free treat invented by Rachl Mansfield!
Ingredients
- 2 cups almond flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 2 tbsp ground chia seeds
- 6 tbsp water
- 2 tbsp Zevia Ginger Ale
- 2 tbsp coconut oil (melted and cooled)
- 2 tbsp creamy almond butter
- stevia equivalent to 1/4 cup maple syrup
- 1/2 cup applesauce
- 1 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 cup peeled and chopped pears
- 6 tsp almond flour (for topping)
- 2 tbsp coconut oil (for topping)
- liquid stevia equivalent to 1/4 cup maple sugar (for topping)
Directions
- Preheat oven to 375° and spray muffin tray with oil or insert paper cupcake cups
- In a bowl, combine 2 cups almond flour, baking powder, cinnamon, and ground ginger, and mix
- In another bowl, combine ground chia seeds, water, Zevia Ginger Ale, coconut oil, almond butter, stevia, applesauce, almond milk, and vanilla extract, and mix with a hand mixer
- Combine pears, wet, and dry ingredients and mix
- Pour mixture into muffin tin about 2/3 full
- In a small bowl, combine 6 tsp almond flour, coconut oil, and stevia and mix with a fork until crumbly
- Add topping on top of muffins and bake for 20-25 mins or until toothpick test comes out clean
- Let cool and enjoy or store in an airtight container
