Coconut oil (melted)
1 1⁄2 Tbsp
Preheat the oven to 175 degrees Celsius and line a muffin tin with 10 paper tins.
First make the almond paste by stirring the ingredients together in a bowl. Set aside for a moment.
Now make the gingerbread batter. Stir almond flour, gingerbread spices, baking salt and salt together.
Add eggs, maple syrup, coconut milk, coconut oil, and lemon juice and stir until thick.
Divide half of the batter over the muffin cases. Then take a teaspoon of the almond paste and drop it on the batter into the molds. Press something. You may be left with a bit of almond paste, but that's okay.
Cover the almond paste with the other half of the gingerbread batter and then sprinkle with almonds.
Bake the muffins for 30-35 minutes until golden brown and cooked through.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Fruit, Chicken egg, Citrus
Oven, Muffin mold 12 pieces
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