almond flour gingerbread muffins (gluten free)

by Brittney

These festive holiday muffins are made with almond flour, perfectly spiced and incredibly easy to whip up!

Our gluten free gingerbread muffins are a deliciously cozy breakfast for a cold winter morning! Best of all? This easy muffin recipe can be ready and on the table in just half an hour!

And for more gingerbread recipes, make sure to check out our soft gingerbread cookies + chocolate liqueur glaze and gingerbread cupcakes + cinnamon cream cheese frosting!

stack of gingerbread muffins

making the muffins

Making these muffins just takes 10 minutes of prep and 20 minutes of baking!

  1. Start by mixing together the dry ingredients: almond flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
  2. Next, mix together the wet ingredients: molasses, almond milk, brown sugar, eggs, vegetable oil and vanilla extract. Incorporating the sugar with the wet ingredients aids the sugar in dissolving, which makes for better distribution.
  3. Then combine the mixtures, spoon the batter into the muffin liners, bake and enjoy!
muffin ingredients

tips + tricks

  • For the almond flour, you’ll want to go with a quality superfine blanched almond flour, such as Bob’s Red Mill Almond Flour. For best results, avoid almond meal (unblanched almond flour) and any brands that seem to have a coarser grind.
  • As almond flours can vary in coarseness, we recommend using a kitchen scale as opposed to cups when measuring.
  • Make sure you’re using unsulphured molasses for this recipe. Definitely stay away from anything labeled “blackstrap,” which will have a stronger, more bitter flavor.
  • Let the muffins cool for 5-10 minutes in the tin to set a bit before digging in.

almond flour gingerbread muffins: FAQs

Which type of almond flour should I use?

Use a quality blanched almond flour with a powder-like consistency, such as Bob’s Red Mill. Avoid unblanched almond flour (almond meal), which is generally more coarse in texture.

What gives these muffins their gingerbread flavor?

A combination of warming spices and molasses give these muffins their festive flavor. Our favorite blend of spices includes ginger, cinnamon, cloves and nutmeg, but cardamom and anise would also be great additions!

How long do these muffins keep? Can I freeze them?

You can store these gingerbread muffins in an airtight container for up to a week in the refrigerator. They can also be frozen for up to three months.

muffin texture

For more delicious muffin inspiration, make sure to check out these recipes!

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stack of gingerbread muffins

almond flour gingerbread muffins


  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12

Description

These festive holiday muffins are made with almond flour, perfectly spiced and incredibly easy to whip up!

Ingredients

  • blanched almond flour* 2.5 c (280 g)
  • baking soda 1 tsp
  • salt ½ tsp
  • ground cinnamon 1.5 tsp
  • ground ginger 1 tsp
  • ground cloves ½ tsp
  • ground nutmeg ½ tsp
  • molasses* ⅓ c (100 g)
  • almond milk 3 tbsp (50 ml)
  • vanilla extract 2 tsp
  • brown sugar ½ c (100 g)
  • eggs 3 large
  • vegetable oil ¼ c (60 ml)

Instructions

  1. Preheat oven to 350 F (180 C) and line a standard muffin tin with 12 liners.
  2. In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
  3. In a separate bowl, whisk together the molasses, almond milk, vanilla extract, brown sugar, eggs and vegetable oil until smooth. 
  4. Pour the molasses mixture into the dry ingredients and mix until combined.
  5. Distribute the batter evenly among the muffin liners (about ¾ full).
  6. Bake for 20 minutes or until an inserted toothpick comes out clean.
  7. Allow the muffins to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

Notes

Almond flour: Use a quality superfine blanched almond flour for best results. Certain brands of almond flour have a coarser grind, which will affect the texture of your muffins.

Molasses: Make sure you’re using unsulphured molasses (something like Grandma’s Molasses) and stay away from anything labeled “blackstrap,” which has a stronger and more bitter flavor.

Storing: Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

  • Category: breakfast
  • Method: baking
  • Cuisine: global

Keywords: gingerbread muffins, almond flour gingerbread muffins, gluten free gingerbread muffins

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