‘Tis the season. Healthy, moist, and delicious gingerbread muffins loaded with all the warming spices. Gluten free, grain free, and dairy free muffins made with real ingredients.
Happy baking season, my sweet friends. ????????
It’s December, and I’m ready to bake. There’s nothing like forgetting the world’s troubles and filling the kitchen with holiday smells.
What better way to kick off this holiday baking season than with a classic gingerbread muffin recipe? Moist and fluffy muffins that are perfectly spiced and topped with a delicious maple drizzle. The perfect winter treat.
December is the season for gathering, family, and togetherness. That’s what holiday baking symbolizes to me. All the cozy things with the all people that I love. These gingerbread muffins are a fun and festive way to enjoy that popular gingerbread flavor this holiday season.
What you’ll need to make gingerbread muffins
As usual, I stick with simple, real food ingredients. Nothing weird or artificial here.
- gluten free flour mix…. my fav muffin mix is a combo of almond flour, arrowroot (or tapioca), and coconut flour
- spices… classic gingerbread flavors like cinnamon, ginger, allspice, + nutmeg
- baking soda
- salt
- eggs
- butter/ghee/coconut oil (use coconut oil for dairy free)
- maple syrup
- blackstrap molasses
- vanilla extract
- the drizzle… a simple mix of coconut butter, coconut oil, maple syrup, salt, and vanilla
NOTE: if a cream cheese frosting is more your jam, I’ve included a recipe below.
Optional add-in to make it extra special
While these muffins are super tasty as is, feel free to elevate them with any of these add-in:
- 1/3 cup chocolate chips
- 1/3 cup chopped pecans
- 1/4 cup finely chopped candied ginger
- 1 tsp grated fresh ginger
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Gingerbread Muffins (gluten free + grain free, with dairy free option)
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 10–12 regular muffins 1x
Description
Healthy, moist, and delicious gingerbread muffins loaded with all the warming spices. Gluten free, grain free, and dairy free muffins made with real ingredients.
Ingredients
- 1 and 1/2 cups PLUS 2 tbsp almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder OR tapioca starch ( like THIS or THIS)
- 2 tbsp coconut flour (like this)
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- 1/4 tsp allspice
- 1/8 tsp clove
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/3 cup butter, ghee, or coconut oil – melted
- 1/3 cup maple syrup
- 2 tbsp blackstrap molasses (like this)
- 1 tsp vanille extract
- optional ad-ins: chocolate chips, chopped pecans, candied ginger, or 1 tsp grated fresh ginger
FOR MAPLE DRIZZLE
- 1/3 cup coconut butter (like this)
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
- hot water
Instructions
- Preheat oven to 350’F. Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, arrowroot/tapioca, coconut flour, spices, baking soda, and salt. Set aside.
- In another bowl, whisk together eggs, melted fat of choice, maple syrup, molasses, and vanilla.
- Add wet mixture to dry mixture and stir to combine. Fold in any optional ad-ins.
- Divide muffin mixture evenly into 10-12 muffins liners, depending on how abundant you want each muffin to be. Bake for 16-19 minutes, until golden and toothpick comes out clean in center. Remove from oven, cool for 5 minutes, then remove from tin to cool on wire rack. If using drizzle, be sure to cool muffins completely before adding.
- Prepare drizzle by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in maple syrup .Don’t worry if it gets a bit clumpy. Remove from heat and whisk in vanilla, salt and hot water 1 tablespoon at a time until drizzle is smooth and glossy. Keep whisking. It will get there. The amount of water you add depends on how thick or runny you want your drizzle.
Notes
If you opt to make the drizzle, you can simply spoon the mixture on top or drizzle it on like I did. I used a plastic squeeze bottle similar to THIS. You can also use a plastic bag with the tip cut off. PRO TIP: place the muffins on a cooling rack (on top of a baking sheet) when you apply the drizzle for easier clean up.
CREAM CHEESE FROSTING OPTION: If you prefer a cream cheese frosting with your carrot cake muffins, you can whip one up with 4 oz. of cream cheese, 2 tablespoons of maple syrup, and 1/4 tsp of vanilla extract. Using hand mixer or stand mixer, beat on medium for a few minutes, until smooth, scraping sides as needed. Double the recipe if you want a thick frosting on each muffin.
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