Up until recently, I wasn’t able to tolerate nuts of any sort. After having a vegetarian diet for five years, nuts were a staple part of my diet for the simple fact that they are so high in protein. And then I discovered that I had an intolerance to nuts and they were wreaking havoc on my digestive system. I removed them for two years and I’m thrilled to say that I can finally tolerate smaller amounts of nuts now. Hooray! That being said, I’m welcoming back almond flour info my repertoire of grain-free flours, and am excited to give you today’s recipe: Gluten Free Gingerbread Muffins with a Simple Maple Glaze. Made with mostly almond flour and a bit of coconut flour, these are paleo-friendly muffins and not only are gluten free but are grain free, too.
Gluten Free Gingerbread Muffins: a Homemade Grain-Free Muffin with Almond Flour
Sure, gingerbread comes to mind when you think of the holidays, but truly I am guessing these muffins are going to have a stay longer than just the season. Made with all real (unprocessed) ingredients, most of these items will already be in your pantry making them easy to whip up when desired. I’ve been enjoying these gingerbread muffins for breakfast and have also sent them to school with my kids in their lunchboxes. They also make a wonderful after school snack and are perfect for being on the go. They provide a nice pop of protein – perfect for pre- or post-exercise for you or the kids!
About almond flour
Almond flour is finely ground skinless almonds. It’s made with just one ingredient (almonds) and therefore is a gluten free and grain free flour. It’s wonderful to bake with and provides healthy fats along with plant-based protein. For those following a keto diet, almond flour is also low in carbs. I personally always choose organic almond flour, but non-organic is also available.
How to make gingerbread seasoning
Typically, gingerbread seasoning consists of ginger, cinnamon, cloves, nutmeg and allspice. Occasionally you’ll find recipes including other spices, such as cardamom and coriander. In this paleo gingerbread muffin recipe, I chose to include ginger, cinnamon, nutmeg and allspice. Believe it or not, my kids actually tell me that it needs more spices! So if you’re wondering if these muffins are kid-friendly, they absolutely are. If you want to increase the spices, I’d add another 1/2 teaspoon of ginger and a 1/2 teaspoon of cloves as well.
How to make a dairy free maple glaze
This dairy free maple glaze is simple to make and includes only 2 ingredients! I use it on my pumpkin scones as well – so good and tasty. Simply take 2 TBSP coconut butter and melt it in the microwave for 30 seconds. Mix and reheat if it needs to be. Add in 2 TBSP of maple syrup and whisk to your desired consistency. If you’d like to flavor it with pumpkin or cinnamon, add 1/4 – 1/2 teaspoon to melted coconut butter and maple syrup, or drizzle as is over muffins. These paleo gingerbread muffins honestly don’t need the glaze, though. They are super tasty without it; I added it more for the pictures and for the visual appeal, but feel free to just enjoy them as is.
A recipe for Gluten Free Gingerbread Muffins made with almond flour and coconut flour, a tasty gingerbread spice mix and no refined sugars.
Preheat oven to 350 degrees. Add muffin liners to a muffin tin.
In a medium-sized bowl, mix almond and coconut flour, spices and baking soda.
In a separate bowl, combine eggs, molasses, butter, maple syrup and vanilla and mix.
Make a well (hole) in the middle of the dry ingredients and add wet ingredients there. Mix wet and dry together until combined, and then add to 10 muffin liners.
Bake 18-20 minutes or until a toothpick comes out clean when inserted in the middle.
Add a dairy free maple glaze to the tops if desired (see directions above recipe).