Gingerbread Muffins

1. 1

   Preheat the oven to 350F.

2. 2

   Line a muffin pan with 12 muffin liners.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.

4. 4

   Add the applesauce and ginger and mix for about 20 seconds.

5. 5

   In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.

6. 6

   Add the dry ingredients to the wet and mix until just combined.

7. 7

   Turn off the mixer and fold in the raisins.

8. 8

   Fill the liners to the rim with batter.

9. 9

   Bake in the center of the oven for 40 minutes, or until lovely golden brown on top, rotating the pan halfway through.

10. 10

    Let cool in the pan for 5 minutes before transferring to a cooling rack.

11. 11

    Let cool for at least 30 minutes before eating.

No additional tips available.