These gluten free gingerbread muffins are super moist, tasty, dairy free and make the perfect on the go snack or sweet treat.
** This recipe was made using ingredients from Buy Whole Foods Online this is NOT a sponsored post.
Who doesn’t love anything that’s ginger flavoured – be it 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. 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 gluten free gingerbread 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
- Almond meal
- Dairy free butter
- Ground ginger
- Cinnamon
- Nutmeg
- Cloves
- Allspice
- Baking powder
- Coconut yoghurt
- Molasses
- Almond milk
- Coconut sugar
- Vanilla essence
- Dairy free chocolate chips
How to make gluten free gingerbread muffins
- 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 3/4 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 use CO YO coconut yoghurt and rotate between Pure and Vitalite’s dairy free butter
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.**
Gluten free gingerbread muffins
Ingredients
- 2 cups of almond meal 190g
- 1/2 cup of dairy free butter melted (125ml)
- 3 large eggs
- 3 tsp of ground ginger
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/8 tsp of cloves
- 1/8 tsp of allspice
- 1 1/2 of baking powder
- 1/2 cup of coconut yoghurt or applesauce(125ml)
- 2 tbsp of molasses
- 1/3 cup of coconut sugar 60g
- 1 tsp of vanilla essence
- 1/2 cup of dairy free chocolate chips 75g
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 3/4 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 use CO YO coconut yoghurt and rotate between Pure and Vitalite's dairy free butter
Nutrition
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