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BLANK » Recipe Index » Dessert

Gluten Free Gingerbread Muffins

December 6, 2020 by Charla 14 Comments

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long muffins pin

These gingerbread muffins are super moist, chocolately, tasty, dairy free and completely gluten/grain free thanks to the almond flour. These muffins make the perfect on the go snack or winter sweet treat.

Muffins in brown casing

Who doesn't love anything that's ginger flavoured - be it a cookie, cupcakes or muffins.

You cannot resist the urge for some healthy gingerbread muffins that are completely flourless.

They are suitable for a number of dietary requirements which is an added bonus.

I am very much a muffin girl myself, more then I am a cupcake kind of girl. Don't get me wrong I do like a good ole cupcake but sometimes all that buttercream/frosting is too much for me.

To lately I have been hooked on these delicious Flourless Dairy Free Sugar Cookies

Muffins (if made correctly) are light, fluffy and super moist with each bite.

I like muffins that contain spices for that warmth or just overloaded with chocolate chips.  Which is why I merged two of my favourite ingredients together spices with chocolate chips.

You cannot argue and say that's not food heaven, I dare any of you to say other wise.

A single muffin

Reasons why you will love these muffins

  • The entire nation loves a sweet muffin!! Okay, okay I am generalizing, let me correct myself, muffins are seemingly popular.
  • They contain no flour, yup! That's right! it's flourless yet behaves like a muffin made from conventional flour
  • Suitable for celiacs/wheat allergy/paleo/unrefined lifestyle
  • You don't have to mix a million flour blends (.i.e oat flour, sorghum, buckwheat, xanthan gum etc.. )to achieve good structure...HALLELUJAH!
  • It's quick and easy
  • Most of the ingredients are accessible or already in your pantry.
  • The muffins double up as seasonal treats yet can be eaten/made any time of the year.

Ingredients you will need

gluten free gingerbread muffins ingredients

The steps

steps 1-2 lining muffin trays and adding dry ingredients to bowl

  • Preheat the oven to 180c/356F
  • Grease or line a tray with muffin cups and set aside
  • In a large bowl combine the almond meal, coconut sugar, ginger, cinnamon, nutmeg, cloves, allspice, pink salt, baking powder and set aside.

steps 3-4 whisking the wet ingredients

  • In another bowl add the eggs, vanilla, coconut yoghurt, butter, almond milk, molasses and whisk (electronically or by hand) until fluffy

steps 5-6 making the muffin batter

  • Slowly add the dry ingredients to the wet bowl, while mixing (hand whisk or electric) until everything is combined and smooth (do not overmix)

steps 7-8 adding dairy free chocolate chips to the batter

  • Finally fold the chocolate chips into the batter.
  • Scoop some of the batter into the muffin cups and up to ¾ of the cup. The recipe will yield about 8-9 muffins
  • Bake for roughly 25 minutes and test the readiness with a skewer, it should come out clean. I covered the muffins with some foil around after 15 minutes so the top of the muffin doesn't darken so fast.
  • Once the muffins have baked, remove them and place on a cooling rack

Notes and tips

  • You can use either coconut yoghurt (dairy free option) or applesauce to give the muffins that extra moist texture. Having tried both, I prefer to use coconut yoghurt in my muffins.
  • If you can't get hold of any dairy free chocolate chips, use cacao nibs or substitute with some dried fruit i.e cranberries, mango, pineapple or nuts such as almonds or walnuts.
  • This recipe can be made by hand or using a hand held whisk. A stand mixer isn't required!
  • The muffins brown quite quickly so feel free to do what I did which was to cover the muffins (after they have peaked/risen) and cover them with foil.
  • DO NOT open the oven door until after 15 minutes or you will increase the chances of the muffins collapsing.
  • I used CO YO coconut yoghurt and rotate between Pure and Vitalite's dairy free butter

Muffins on the cooling rack

Dessert and sweet treats you may like

  • Gluten Free Butternut Squash Bread
  • The Ultimate Vegan Sticky Toffee Pudding
  • Flourless Orange Almond Cake
  • Gluten Free Avocado Chocolate Crumble
  • Gluten Free Apple Crisp

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends on and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find amazing recipes.**

6 muffins on the cooling rack

Gluten Free Gingerbread Muffins

This gluten free gingerbread muffins are totally flourless and insanely good. You will never know that they are made from almond meal.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 9 muffins
Calories: 343kcal
Author: Charla

Ingredients

  • 2 cups of almond meal (225g)
  • ⅓ cup of coconut sugar (54g)
  • 4 teaspoon of ground ginger or ½ tablespoon fresh ginger (20g)
  • 1 teaspoon of cinnamon (5g)
  • ½ teaspoon of nutmeg (2.5g)
  • ⅛ teaspoon of cloves (0.6g)
  • 1 teaspoon of vanilla essence (5g)
  • ⅛ teaspoon of allspice (0.6g)
  • ½ teaspoon of pink salt (2.5g)
  • 1 ½ teaspoon of baking powder (6g)
  • 3 large eggs
  • ½ cup of dairy free butter melted (120ml)
  • ½ cup of coconut yoghurt  or applesauce (40g)
  • ¼ cup of almond milk 60ml
  • 2 tablespoon of molasses (30g)
  • ½ cup of dairy free chocolate chips (90g)

Instructions

  • Preheat the oven to 180c/356F
  • Grease or line a tray with muffin cups and set aside
  • In a large bowl combine the almond meal, coconut sugar, ginger, cinnamon, nutmeg, cloves, allspice, pink salt, baking powder and set aside.
  • In another bowl add the eggs, vanilla, coconut yoghurt, butter, almond milk, molasses and whisk (electronically or by hand) until fluffy.
  • Slowly add the dry ingredients to the wet bowl, while mixing (hand whisk or electric) until everything is combined and smooth (do not overmix)
  • Finally fold the chocolate chips into the batter.
  • Scoop some of the batter into the muffin cups and up to ¾ of the cup. The recipe will yield about 8-9 muffins
  • Bake for roughly 25 minutes and test the readiness with a skewer, it should come out clean. I covered the muffins with some foil around after 15 minutes so the top of the muffin doesn't darken so fast.
  • Once the muffins have baked, remove them and place on a cooling rack

Notes

  • You can use either coconut yoghurt (dairy free option) or applesauce to give the muffins that extra moist texture. Having tried both, I prefer to use coconut yoghurt in my muffins.
  • If you can't get hold of any dairy free chocolate chips, use cacao nibs or substitute with some dried fruit i.e cranberries, mango, pineapple or nuts such as almonds or walnuts.
  • This recipe can be made by hand or using a hand held whisk. A stand mixer isn't required!
  • The muffins brown quite quickly so feel free to do what I did which was to cover the muffins (after they have peaked/risen) and cover them with foil.
  • DO NOT open the oven door until after 15 minutes or you will increase the chances of the muffins collapsing.
  • I used CO YO coconut yoghurt and rotate between Pure and Vitalite's dairy free butter

Nutrition

Calories: 343kcal | Carbohydrates: 21g | Protein: 9g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 134mg | Potassium: 94mg | Fiber: 4g | Sugar: 13g | Vitamin A: 86IU | Calcium: 109mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Donna says

    September 17, 2021 at 9:13 pm

    I made these muffins and they are a hit. The recipe ingredients were not speciific (salt mentioned in directions but not in recipe ingredients) so I added about 1/2 tsp salt and 1.5 tsp (no units specified) baking powder. It seemed to work. Did I guess correctly?

    Reply
    • Charla says

      September 17, 2021 at 9:43 pm

      Hi Donna, I'm so glad this recipe worked out for you and please accept my apologies for the missing information. For future reference it's 1/2 tsp of pink salt (great guess there!) and the baking powder is 1 1/2 tsp, once again my apologies! I've updated the recipe card with this information as well.

      Reply
  2. Taylor Kiser says

    December 08, 2020 at 2:46 pm

    5 stars
    These gingerbread muffins are definitely happening! I love the warm, spicy flavors of gingerbread!

    Reply
    • Charla says

      December 08, 2020 at 2:55 pm

      Agreed!

      Reply
  3. Pam says

    December 08, 2020 at 2:41 pm

    5 stars
    My granddaughter was just asking me about making gingerbread muffins, so this is perfect timing!

    Reply
    • Charla says

      December 08, 2020 at 2:55 pm

      Aww I hope she loves them as much as I do.

      Reply
  4. Shelley says

    December 08, 2020 at 2:37 pm

    5 stars
    Chocolate is a wonderful companion to festive gingerbread! I love that these muffins are so healthy - a perfect addition to Christmas morning

    Reply
    • Charla says

      December 08, 2020 at 2:55 pm

      Thanks Shelley, yes they are!!

      Reply
  5. Beth says

    December 08, 2020 at 2:32 pm

    5 stars
    This looks so delicious and yummy! My husband is going to love this recipe!

    Reply
    • Charla says

      December 08, 2020 at 2:54 pm

      Yay! Glad to hear that Beth.

      Reply
  6. Marie-Charlotte Chatelain says

    December 08, 2020 at 2:10 pm

    5 stars
    That spice mix sounds fantastic and love that these are almond flour based!

    Reply
    • Charla says

      December 08, 2020 at 2:24 pm

      Thank you!!

      Reply
  7. Arlene J Alpert Alpert Mehlman says

    September 04, 2020 at 5:07 pm

    You list almond milk in the recipe but not in the ingredients.
    How much almond milk is needed ?

    I look forward to trying this recipe once you answer my question above..

    Thank you....

    Reply
    • Charla says

      September 04, 2020 at 7:39 pm

      My apologies Arlene. You need 1/4 cup of almond milk (60ml)

      Reply
5 from 5 votes

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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