Muffins and scones

Made with nutmeg, cinnamon and ginger. 30 min, makes 12, 16 ingredients.

Recipe by lovelydelites.com

Prep

10 min

Cook

18 min

Total

30 min

Makes

12

Ingredients

• 2 cups gluten-free flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp nutmeg
• 2 tsp cinnamon
• 1 tsp ginger
• 3 Tbsp ground flax
• 1/2 cup apple sauce
• 1/2 cup coconut oil (melted.)
• 1/3 cup coconut sugar
• 2 eggs
• 2 tsp vanilla
• 1/3 cup almond milk
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 1 Tbsp almond milk

Instructions

Method by lovelydelites.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350F and line a muffin tin with liners or coat with non-stick spray.
2. In a large bowl, combine gluten-free flour, baking powder, salt, nutmeg, cinnamon, ginger and ground flax.
3. Then, in a separate bowl, combine apple sauce, coconut oil, coconut sugar, eggs, vanilla and almond milk and whisk until well incorporated.
4. Then, pour wet ingredients over dry and mix with a spatula until mixture is well combined.
5. Pour batter into muffin tins and fill 3/4 of a way.
6. Bake for 18-20 minutes.
7. Add all ingredients to a bowl and whisk until a thick frosting forms. If mixture becomes too watery, add in more powdered sugar.
8. If mixture is too thick, add in a splash more of almond milk.
9. Pour frosting over cooled muffins and enjoy!