Paleo Gingerbread Muffins with Lemon Icing

INGREDIENTS

1/2 cup

organic powdered sugar (or homemade paleo powdered sugar* (using maple sugar))

1 1/2 tsp

pure maple syrup

1 1/2 tsp

lemon juice (you may need up to 2 tsp to get the thickness right)

1/4 tsp

pure vanilla extract

eggs (room temp)

1/4 cup

almond milk (unsweetened)

2 tsp

fresh lemon juice

1/4 cup

coconut oil (melted and cooled)

6 tbsp

organic coconut sugar

1/4 cup

blackstrap molasses

1/2 tsp

pure almond extract

1 tsp

pure vanilla extract

2 cups

blanched almond flour

6 tbsp

tapioca flour

3/4 tsp

baking soda

1 tbsp

Gingersnap Spice (from Primal Palate, plus 1/2 tsp cinnamon OR)

2 tsp

cinnamon

1 tsp

ginger

1/4 tsp

allspice

1/4 tsp

sea salt