Not much longer until Christmas and I really came in the festive baking mode. I am especially excited to try our new gingerbread spiced nut butter with some Christmas baking recipes.
Today I made gingerbread spiced muffins in a gluten free and vegan version. Feel free to swap the coconut yoghurt to soya, or plain yoghurt if not vegan. The buckwheat flour can also be replaced with plain flour, gluten free flour mix, or spelt flour in 1:1 ratio.
60g coconut oil
200g coconut yoghurt
1 tbsp apple cider vinegar
12 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
3 tbsp fresh grated ginger
150g ground almonds
150g buckwheat flour
2 tsp baking powder
0.5 tsp bicarbonate of soda
2 tsp gingerbread spice mix
40g Filthy Fit Ginger Bell nut butter (optional)
Pre heat the oven to 180 degrees Celsius.
Microwave the coconut oil in a mixing bowl until melted. Now add the yoghurt, the vinegar, maple syrup, vanilla, salt, ginger and ground almonds.
Mix in the flour, baking powder, bicarbonate of soda and gingerbread spice with a spatula until combined. Don't overmix the batter.
Transfer the batter into muffin cases and place them in a muffin tin. Bake for about 15 minutes.
Remove from the oven and serve with Ginger Bell nut butter on top.