Gluten Free Gingerbread Muffins

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.

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.

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

The steps

• 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 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

Dessert and sweet treats you may like

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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

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