Ingredients for muffins:

• 1 cup Ground Up PDX Gingersnap Nut Butter Use code RAODYRECIPES for 10% off. Note: if this nut butter is unavailable, use 1 cup unsalted, creamy, smooth and runny (should be thin in consistency) almond butter and mix with 1 tsp honey, 1 tbsp molasses, 1.5-2 tsp dried ground ginger, 1 tsp cinnamon, and 1/4 tsp salt. Taste and adjust seasonings as needed. Should be a thin and runny consistency, and have a perfectly subtle ginger flavor, and a hint of sweetness. Try it before you add rest of ingredients to batter!
• 1/3 cup maple syrup
• 1 egg If you want this to be egg-free, use a flax egg
• 2 tbsp ghee (room temperature)
• 1 tsp vanilla extract
• 3/4 tsp baking soda gluten free and aluminum free; I prefer Bob's Red Mill brand
• 1/3 cup unsweetened cocoa powder
• 2-3 cups whipped coconut cream frosting I love Downshiftology's recipe or you can buy SoDelicious or Trader Joe's whipped coconut cream (not refined sugar free). NOTE: If making from scratch, chill coconut milk cans in fridge night before you want to make cupcakes.