Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the almond flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg (if using).
In a separate bowl, combine the coconut sugar, applesauce, molasses, eggs, melted coconut oil, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can also freeze the muffins for longer storage. Wrap them individually in plastic wrap and place them in a freezer bag.
For a sweeter muffin, add 1/4 cup of maple syrup to the wet ingredients.
Feel free to add chopped nuts or chocolate chips to the batter for extra flavor and texture.
• Muffins (Paleo/Gluten-Free)
• Approximately 220 calories
• 20-25 minutes (Easy)
• 35-40 minutes
• 8-12
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