Let me tell you, there have been many times when we've had unexpected company and I've had nothing to offer in the way of dessert or breakfast, and since I condemn myself as an unworthy host if I do not have any homebaked treat available to my guests at any given time, I created my own trick of stocking my freezer with muffins.
They are quite possibly the most versatile treat in every type of way and can be modified to check the box of any dietary preferences or needs, flavor, and size. You can make as many as you want and because they are freezable, then they'll always be there for when you need a snack, breakfast food, and in a pinch...a cupcake for dessert! Personally I always also freeze any leftover frosting I ever have so if you do that then, well, you've got it MADE!
And an extra mega bonus - they're so easy and fast to make and they don't contain ANY of the junk you see on store bought wrappers. You can thank yourself later when you forget to eat, or have something for your kids or guests that's been homemade.
Here's a personal favorite recipe to go with the current season:
Paleo Gingerbread Muffins with Lemon Icing
Lemon icing:
1/2 cup powdered sugar
1 1/2 tsp pure maple syrup
1 1/2 tsp lemon juice
1/4 tsp pure vanilla extract
Muffins:
3 eggs room temp
1/4 cup dairy free milk of choice (dairy milk is fine too it just won't be paleo)
2 tsp fresh lemon juice
1/4 cup coconut oil melted and cooled
6 Tbsp organic coconut or brown sugar
1/4 cup molasses
1/2 tsp pure almond extract
1 tsp pure vanilla extract
2 cups blanched almond flour (not almond meal)
6 Tbsp tapioca flour or cornstarch
3/4 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp sea salt
Line a 12 cup muffin pan with parchment liners and preheat your oven to 350 degrees F.
Combine the dry ingredients in a mixing bowl, stir, and set aside.
In a separate large bowl, whisk the eggs with the almond milk, lemon juice, coconut sugar, and molasses until well combined. Add the melted coconut oil, vanilla, and almond extract and whisk until smooth.
Stir the dry ingredients into the wet gently until just moistened and no flour spots show.
Transfer batter to prepared muffin pan, filling about 3/4 full to make 12 muffins.
Bake in the preheated oven for 15-18 minutes or until muffins set and rise - a toothpick inserted in the center of one should come out with a dry crumb.
Allow muffins to cool for 5 mins before transferring to wire racks to cool completely. While muffins cool, prepare the icing. Whisk together the icing ingredients in a medium bowl, and drizzle over the cooled muffins.
Start your homemade journey with this and see where the journey takes you! If you made this recipe, let me know!
All the homebaked best,
Lauren