Healthy Gingerbread Muffins

Warm and inviting, these Healthy Gingerbread Muffins are bursting with seasonal flavors! These cozy paleo winter muffins come together easily, are made gluten-free with almond flour, and the perfect healthy muffin recipe for a holiday brunch or as a snack!

Gluten Free Gingerbread Muffins

Nothing says December like these warm gingerbread muffins.  These grain-free muffins are so simple, moist, and delicious. They have a light and fluffy texture and a spiced gingerbread flavor. Add in some dark chocolate chips or dried cranberry to really make them festive! Serve them for brunch or for a snack. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly!

Ingredients for Healthy Gingerbread

  • Almond Flour
  • Baking Soda
  • Cinnamon
  • Ground Ginger
  • Nutmeg
  • Ground Cloves
  • All Spice
  • Eggs
  • Unsweetened Applesauce
  • Honey or Maple Syrup
  • Vanilla

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour too since it’s such an absorbent flour. Even a small measuring error with coconut flour can impact a recipe. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces. Since grams are more precise we’re use that. If you don’t have a scale: whisk almond flour until it’s lightened up and lightly scoop the almond flour or coconut flour into the cup measurement and level it off. 

Healthy Gingerbread Muffins as Gifts

We are all about giving gifts made with love! These muffins would be great to bring as a hostess gift or to a gluten-free friend!


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HEALTHY GINGERBREAD MUFFINS

Warm and inviting, these Healthy Gingerbread Muffins are bursting seasonal flavors! These cozy paleo winter muffins come together easily, are made gluten-free with almond flour, and the perfect healthy muffin recipe for a holiday brunch or as a snack!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 1x
  • Category: Breakfast

Ingredients

Scale
  • 2 cups (195 grams) almond flour
  • 2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon all spice
  • pinch of salt
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup plus 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla

Optional Add-ins

  • 2/3 cup chocolate chunks
  • 2/3 cup dried cranberries
  • 2/3 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F and line a muffin tin with parchment paper liners.
  2. Whisk together almond flour, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and salt.
  3. Whisk together eggs, applesauce, sweetener and vanilla in a separate bowl. Pour wet ingredients into dry and mix until thoroughly combined. Fold in any optional additions.
  4. Scoop batter 3/4 of the way up the muffin well.
  5. Bake for 18 minutes or until a toothpick comes out clean.

Notes

  1. This recipe was originally published in 2015, and rephotographed and the recipe updated to yield more muffins in 2019.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 211
  • Sugar: 15g
  • Sodium: 354g
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 5g

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32 comments
December 7, 2019

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32 Responses

  1. I baked these for 18 minutes like the written recipe calls for. That was a bit too long. They did come out a little on the burnt side. I then watched the video to go with this recipe and the baking time there was 12-15 minutes. I would go with the shorter bake time and these will be perfect! They still tasted good though!

  2. I thought they were good but my family didn’t like them. They thought they’d be a little sweeter I guess. I think I’ll add a little coconut sugar next.

  3. I’ve probably already commented before on these delicious things but I have to do it again. These are our FAVORITE treats to keep in the house. I keep a supply in the freezer that can go into the microwave at a moment’s notice. These are THAT GOOD!!!!!!!

    5.0 rating

  4. Can’t wait to make . So ignore I need to make a dozen regular muffin size I double it? I was confused by your bottom portion of changing things z

  5. These turned out amazing! I added a little molasses for extra flavor and left out the chocolate chips (I actually spaced and forgot them) and they were delish. Gave them to some family members for Christmas morning and got rave reviews! Thanks, Lexi!

  6. Hi Lexi,
    Am keen to make these but would like to substitute in something else for the apple sauce. Any suggestions please? Cheers

    1. They look so tasty. I love natural. I tried baking these a few weeks ago. It did not go well. I’m going to try again using your recipe. Natural food, natural health.
      Thank you for sharing!

  7. Hi Lexi, what to do with the cranberries and walnut? Step 5 says chocolate chips but chocolate chips aren’t on the ingredient list…?

  8. Wow thank you for this recipe! I’ve been craving gingerbread all season but haven’t found one that’s gluten free and not filled with junk. Just made these and they taste delicious!

  9. Lexi these look absolutely delish!! It’s also pretty cool that you and my daughter have the same name.. 🙂 I’ll be baking these with her this weekend. Thanks for sharing!

  10. These muffins look wonderful. My son-in-law is not only gluten sensitive but allergic to all kinds of tree nuts. Can another kind of wheat free but not nut flour be substituted for the almond flour to make these?

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