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Almond Ginger Muffins


These low-sugar, gluten-free muffins are a great option for your holiday mornings.

1 cup rolled oats
1 cup warm water
1 tsp apple cider vinegar
1/4 crunchy almond butter
1/2 cup coconut palm sugar
1/4 cup olive oil
1/2 cup applesauce
1/2 cup almond flour
1/2 coconut flour
1/2 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup crystallized ginger, finely chopped

Combine oats, water, and vinegar in a large bowl and let stand for an hour. When all the liquid has been absorbed, preheat your oven to 375 degrees and line a muffin tin. Add the wet ingredients (the almond butter through the applesauce) to the oats and mix well. In a separate bowl combine the dry ingredients (the flours through the baking soda) and mix. Add the dry ingredients to the wet and mix gently until just combined. Spoon into muffin cups and top with the crystallized ginger. Bake for 15-20 minutes.

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