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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


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)


  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.


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