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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 343kcal

Author Charla

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

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