Gingerbread Muffins

Directions

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.