Gingerbread muffins Gluten-free & Paleo

The holiday season is finally here and nothing says Christmas quite like gingerbread! This fun twist on the classic takes hard, boring gingerbread and turns it into a delightful breakfast (or dessert) staple that you’ll come back to again and again. I am talking about gingerbread muffins!

Your house will smell amazing while you are baking these muffins, trust me on this one! These gingerbread muffins are fragrant from the warm holiday spices and have that traditional dark brown colour from a rich dose of molasses. I dare you to try to just eat one!

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Gingerbread Muffins Gluten-free/Paleo

Jayde

5 from 1 vote

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Servings 12 large muffins

Ingredients

  

• 4 cups almond flour
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 2 tsp. cinnamon
• 1 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 6 eggs
• 4 tbs. coconut oil melted
• 8 tbs. maple syrup or honey
• 2 tsp. vanilla
• 5 tbs. blackstrap molasses

Instructions

 

• Preheat the oven to 325 degrees. Place muffin liners in a baking tin.
• In a medium-sized bowl, combine the dry ingredients (almond flour to allspice) and set aside.
• In a second medium-sized bowl, combine the wet ingredients (eggs to molasses) until well combined.
• Add the dry ingredients into the wet until combined.
• Scoop the batter into the muffin liners.
• Place in the oven and bake for 20-25 minutes.

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