Ingredients

The following ingredients have 22 Servings
  • 1 Cup Gluten-Free All-Purpose Flour
  • 1 Cup Sorghum Flour
  • 1 Tsp Baking Powder
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1/4 Cup Erythritol (or preferred granulated sweetener)
  • 1/4 Cup Blackstrap Molasses
  • 1 1/2 Tsp Ground Ginger
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Ground Cloves
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 3/4 Cup Unsweetened Non-Dairy Milk

Instruction

  • Preheat the oven to 375°F.
  • In a large mixing bowl, whisk together the flours and baking powder.
  • Now add the prepared egg and all other ingredients. Mix well to combine and form a thick muffin batter.
  • Grease a 24-cup mini muffin tin and use a tablespoon to scoop out 1 heaping tablespoon per muffin to fill the holes (I got 21 muffins, so aim for 20-24).
  • Bake the muffins in the preheated oven for 10-12 minutes.
  • Remove and carefully remove from the muffin tin, transferring the muffins to a wire rack to cool completely before storing in an closed container.