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Gingerbread Muffins with Lingonberries (Gluten & Sugar Free)

This is a healthy and delicous recipe for gluten & sugar free gingerbread muffins
Course Baking, Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 Muffins

Ingredients

  • 1 Egg
  • 1 dl Stevia granular sugar
  • 5-6 drops Stevia vanilla drops
  • 1/2 tbsp Coconut oil melted and cooled
  • 2 tsp Cinnamon
  • 1 1/2 tsp Cardamom
  • 1 tsp Ginger
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1 dl Greek yogurt
  • 1/2 dl Apple sauce
  • 1 dl Milk (I used almond, but any will do)
  • 2-3 tbsp Fiber syrup
  • 4 1/2 dl Oat flour
  • 1 1/2 dl Rice flour (can be replaced by more oat flour but it will change the texture slightly)
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 dl Frozen lingonberries

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Add egg, stevia granular sugar, stevia drops and coconut oil to a blender and mix until lighly beaten.
  • Add apple sauce, greek yogurt and milk and mix until smooth.
  • Combine oat flour, rice flour, baking soda, baking powder, cinnamon, cardamom, ginger, nutmeg and cloves in a bowl.
  • Add the dry ingredients little by little to the wet and mix just until combined.
  • Fold in frozen lingonberries.
  • Divide the batter equally between the muffins cups and bake in the oven for 20-25 minutes.