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!
making the muffins
Making these muffins just takes 10 minutes of prep and 20 minutes of baking!
- Start by mixing together the dry ingredients: almond flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- 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.
- Then combine the mixtures, spoon the batter into the muffin liners, bake and enjoy!
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
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.
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!
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.
For more delicious muffin inspiration, make sure to check out these recipes!
- almond flour pumpkin muffins (gluten free)
- whole wheat blackberry muffins
- blueberry streusel muffins
- cardamom chocolate chip muffins
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