Lemon Ginger Muffins are my latest gluten free muffin creation--I might be a little obsessed with muffins at the moment! These delicious muffins breakaway from the typical berry muffin recipe and are instead flavored with tons of bright lemon and fresh ginger root. Inspired by this recipe from Cooking Light, the secret to these flavorpacked muffins is a ginger root and lemon zest puree that’s folded into the muffin batter. It might sound a little weird but it turns out wonderfully!
Gluten Free Lemon Ginger Muffins
Makes 12 Muffins
Click Here for Printable Recipe
1/4 cup fresh ginger root, roughly chopped
1 tablespoon fresh lemon zest
1/2 cup Truvia sweetener
1 tablespoon Truvia sweetener
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon zest
1.5 cups + 1 tablespoon Gluten Free Flour Mix
1 cup Truvia sweetener
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened original almond milk (I always use Silk)
1/2 teaspoon lemon juice
1/2 cup pumpkin puree
1/4 cup liquid egg substitute (like the kind by EggBeaters)
2 teaspoons canola oil
1 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with cupcake wrappers and spritz wrappers lightly with nonstick spray. Set aside.
2. Add all of the ingredients for the ginger-lemon puree to a small food processor or blender. Blend ingredients until finely chopped and evenly combined. Scoop puree into a small bowl and set aside.
3. To make the spice topping, stir together ingredients until combined. Set aside.
4. To prepare the muffin batter, add flour, Truvia, baking soda, and salt to a large mixing bowl. Whisk ingredients until combined.
5. In a separate mixing bowl, whisk together milk, lemon juice, pumpkin, egg substitute, oil, vanilla, and ginger puree, until combined.
6. Use a large spoon to make a well in the flour mixture. Pour milk mixture into center of well and stir until a smooth batter is formed.
7. Scoop muffin batter evenly into prepared muffin tin. Sprinkle spice topping on top of muffins, then to transfer to oven.
8. Bake muffins for 22-24 minutes or until tops are slightly golden and feel firm to the touch.
9. Transfer muffins immediately to cooling rack and let cool slightly before enjoying. To store muffins,let cool completely then wrap in aluminum foil or plastic wrap, and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator or if you’re not going to eat the muffins within a week, store muffins in the freezer, and defrost in the microwave, as desired.
Nutrition Information--approximately 88 calories per muffin