Gingerbread Prune Muffins
Ingredients
Dry Ingredients
- 1½ cups gluten free 1-to-1 baking flour mix
- ⅓ cup coconut sugar
- 1 tsp pumpkin pie spice
- 1 tsp ginger powder
- 1 tsp baking soda
- Pinch sea salt
Wet Ingredients
- ¾ cup Diced Prunes
- ¾ cup Prune Juice
- ¼ cup coconut oil
- 2 eggs or flax eggs
- 1 tbsp fresh squeezed lemon juice
Instructions
- Preheat the oven to 350℉
- Add all of the dry ingredients to a medium bowl and whisk together.
- Add all of the wet ingredients to a large bowl and whisk together.
- Add the dry mix to the wet mix and stir until well combined.
- Pour batter into muffin pan and bake in the oven for 30 minutes.
- Let sit 10 minutes before enjoying.