The Kitchen
Gluten Free Gingerbread Muffins
These gingerbread muffins are super moist, chocolately, tasty, dairy free and completely gluten/grain free thanks to the almond flour.
Ingredients · Servings 9
- 2 cups of almond meal ((225g))
- ⅓ cup of coconut sugar ((54g))
- 4 tsp of ground ginger (or 1/2 tbsp fresh ginger (20g))
- 1 tsp of cinnamon ((5g))
- ½ tsp of nutmeg ((2.5g))
- ⅛ tsp of cloves ((0.6g))
- 1 tsp of vanilla essence ((5g))
- ⅛ tsp of allspice ((0.6g))
- ½ tsp of pink salt ((2.5g))
- 1 ½ tsp 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 tbsp of molasses ((30g))
- ½ cup of dairy free chocolate chips ((90g))
Method · 35 min
- 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
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.
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
- 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.**
Ingredients
- 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)
- 2 tablespoon of molasses (30g)
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
