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


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


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


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. 


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


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


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. 


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. 


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


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