Maple Molasses Muffins (gluten-free)

Serves 12


1 1/2 cups almond meal

1/2 cup brown rice flour

2 tablespoons tapioca or arrowroot flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

1 teaspoon sea salt

3 tablespoons butter, softened

1/3 cup brown sugar

2 large eggs

3 tablespoons maple syrup

2 tablespoons molasses

1 teaspoon vanilla extract

2 tablespoons almond milk


  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together almond meal, flours, baking soda, spices and sea salt. Set aside.
  2. In a stand mixer, cream together butter and sugar. Add eggs, one at a time, and the following wet ingredients: maple syrup, molasses, vanilla, and almond milk. Mix on medium low speed until well combined.
  3. While mixer is on low speed, add dry mixture to the wet ingredients, adding a little bit at a time until it's well combined.
  4. In a standard muffin pan with liners, evenly distribute batter, filling each muffin cup a little over halfway full. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool for 20 minutes on a wire-lined rack before serving.