Grain-free Ginger Spice Muffin Tops

February 3, 2012 by Leanne Vogel August 22, 2017

I wanted to make a mid-morning snack that was low in sugar, high in protein, fiber, and less than 250 calories for the perfect snack-sized treat. Enter the ginger spice fluffy muffin top made with coconut flour! Each serving is two muffin tops so you really feel like you’re indulging without feeling too full afterward. Dress them up with nut butter, fresh fruit, or enjoy plain.

Ingredients

Wet

• 1 cup egg whites
• 1/4 cup coconut oil, melted
• 1/4 cup lite canned coconut milk
• 2 teaspoon xylitol or 20 drops of liquid stevia
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon natural almond extract

Dry

• 1/4 cup coconut flour
• 1 tablespoon freshly ground flax seed
• 1 tablespoon ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon gluten-free baking powder
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

Instructions

1. Preheat oven to 375F and line a baking sheet with parchment paper or a silicon baking mat.
2. Place dry ingredients in a small bowl and whisk until combined. Set aside.
3. In a medium sized bowl, combine all wet ingredients with a hand mixer.
4. Add dry to wet and mix until just incorporated, about 20 seconds.
5. Let the batter sit for 1-2 minutes to thicken up
6. Scoop ~2 tablespoon piles of the batter using a tablespoon, leaving 1 inch between each stack – I stacked each tablespoon on top of one another to get really fluffy muffin tops. To do so, put a tablespoon of batter down on prepared baking sheet and then put another tablespoon directly on top of that one then move on to the next pile.
7. Bake for 18-20 minutes or until toothpick inserted comes out clean and/or the edges are slightly golden. Mine were absolutely perfect at 19 minutes.

Notes

Alternatively, the batter can be used to make mini muffins too. Yields 24 mini muffins. Bake at the same temperature for 14-16 minutes. Mine were perfect at 15 minutes.

Nutrition Information Per Serving