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