Delicious Gingerbread Muffins Easiest Recipe Ever 

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Gingery almond flour muffins with a sugar-free vanilla glaze are delightful. Try this soft  muffin recipe if you love gingerbread!  

Muffin – ½ cup sour cream – 3 large egg – ¾ teaspoon vanilla extract – ⅔ cup Swerve Brown lightly packed – 2 ½ cups almond flour – ⅓ cup unflavoured whey protein powder or egg white protein – 1 tablespoon cocoa powder – 2 teaspoon baking powder – 2 teaspoon ground ginger – ½ teaspoon ground cinnamon – ⅛ teaspoon ground clove – ¼ teaspoon salt Vanilla Drizzle – ⅓ cup powdered Swerve Sweetener – 1 to 2 tablespoon water – ½ teaspoon vanilla extract

Ingredient

Prepare a regular metal muffin tray by lining it with twelve silicone or paper liners and preheating the oven to 350 degrees Fahrenheit. 

1

To make the sour cream, eggs, and vanilla extract, combine them in a big basin and mix them together. 

2

Add the sweetener and whisk until it is completely incorporated, using the back of a fork to break up any clumps that may have formed. 

3

Stir the almond flour, protein powder, cocoa powder, baking powder, ginger, cinnamon, cloves, and salt together until they are thoroughly combined.  

4

Add the almond flour. The batter should be distributed evenly among the muffin cups that have been prepared, roughly ¾ filled. 

5

After 18 to 25 minutes in the oven, the cake should be golden brown and firm to the touch. After removing, allow the pan to cool down. 

6

Using a whisk, combine the sweetener and the water in a medium bowl until the mixture reaches a consistency similar to that of a drizzle. 

7

The vanilla extract should be incorporated with a whisk. The muffins should be poured over once they have cooled down. 

8

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