Featured Recipe: Gingerbread Prune Muffins

Yields 12 muffins

Ingredients

• 1 1/2 cups gluten free 1 to 1 baking flour mix
• 1/3 cup coconut sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• Pinch sea salt
• 3/4 cup Sunsweet® Amaz!n™ Prune Juice
• 1/4 cup coconut oil, melted
• 2 eggs or flax eggs*
• 3/4 cup Sunsweet® Amaz!n™ Diced Prunes

Directions

Preheat oven to 350°F and line 12 muffin cups with paper liners or lightly grease.

Whisk together all dry ingredients in a medium bowl. Whisk together prune juice, coconut oil, lemon juice and eggs in a large bowl. Add dry ingredients to the bowl and stir until combined. Stir in diced prunes. Spoon equal amounts of batter into prepared muffin cups and bake for 30 minutes. Let stand for 10 minutes before serving. Makes 12 muffins.

*For each egg, stir together 3 tablespoons warm water with 1 tablespoon ground flax seed meal in a small bowl until smooth. Let stand for 5 minutes.

Recipe courtesy of Sunsweet