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!

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

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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If you like this muffin recipe, check out these others:

 

 

5.0 rating
1 reviews

Gingerbread Chocolate Chip Muffins


Yields 6
Prep Time 5 min
Cook Time 20 min
Total Time 25 minutes



Author: Lexi
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Ingredients

    Dry

    Wet

    • 1/4 cup unsweetened applesauce
    • 3 eggs
    • 3 tbsp raw honey
    • 1/2 tsp vanilla

    Add-ins

    Directions

    1. Preheat oven to 350°F.
    2. Grease muffin tin or line muffin tin with silicone muffin liners.
    3. In a bowl, combine dry ingredients.
    4. Add in wet ingredients and mix.
    5. Fold in add-ins (chocolate chips).
    6. Pour batter into muffin tins, a little more than halfway to the top.
    7. Bake for 12-15 minutes or until a toothpick comes out clean.

    Recipe Notes

    1. This makes 6 large muffins. Keep as is to make 12 mini muffins, or to make 12 large muffins follow as directed:
    • Change almond flour to 2 cups
    • Change applesauce to 1/2 cup
    • Add 2 tablespoons spectrum organic shortening or coconut oil
    • Change honey to 1/3 cup
    • Everything else stays the same!

    Nutrition

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    Healthy Gingerbread Muffins

    These Healthy Apple Muffins are made with oat flour and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy Apple Muffins with Oats and Raisins

    These Healthy Apple Muffins are made with oat flour and coconut flour and are stuffed with shredded apples, cinnamon and raisins. They are the perfect fall breakfast that is happens to be nut-free, gluten-free and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids) and because they are nut-free they are safe to send to school. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. They are also a healthy midday snack that truly everyone will love!

    Ingredients for Apple Oat Muffins

    What kind of oat flour is best to use?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    To Peel or Not to Peel the Apple

    The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.

    How to store Healthy Apple Oatmeal Muffins

    We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this healthy apple recipe, check out these others:

    If you like this muffin recipe, check out these others:

    5.0 rating
    3 reviews

    Healthy Apple Muffins with Oats

    These Healthy Apple Muffins are made with oats and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!


    Yields 12
    Prep Time 10 hours
    Cook Time 18 minutes
    Total Time 10 hours 18 minutes
    Recipe Type: Breakfast
    Cuisine Gluten-free, Dairy-free, Nut-free
    Make Ahead: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together. 
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and apples.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If your oat flour or coconut flour is very clumpy sift them.

    Nutrition

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    Gluten Free Apple Muffins

    These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! They come together easily, are gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!

    Paleo blueberry muffins in the muffin tinPaleo Blueberry Muffins

    These grain-free Paleo Lemon Blueberry Muffins are so simple, moist, and delicious. They are bursting with blueberries, with a fluffy texture and a bright lemon flavor. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly! They are so easy to make and can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

    Here’s what you need to make them:

    Swapping with Frozen Blueberries

    It’s so nice during blueberry season to include them fresh in this muffin, but in the dead of winter, frozen blueberries can work too! To avoid turning the muffin batter blue fold the blueberries in while they’re still frozen. They might need an extra minute or two to cook in the oven, but otherwise the recipe will work the same.

    A paleo blueberry muffin ripped in halfIs Almond Flour Healthy?

    Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

    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.

    a bunch of Paleo blueberry muffinsIf you like this muffin recipe, check out these others:

    If you like this blueberry recipe, check out these others:

    4.3 rating
    3 reviews

    Paleo Lemon Blueberry Muffins

    These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! This paleo muffin recipe is easy to make, gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!


    Yields 9
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Recipe Type: Snack, Breakfast
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2 cups (192 grams) almond flour
    • 1 tablespoon (7 grams) coconut flour
    • 1/8 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 eggs
    • 3 tablespoons honey
    • 1 teaspoon organic vanilla
    • 1/4 cup unsweetened applesauce
    • Zest of 1 lemon (about 2 teaspoons)
    • 1 teaspoon lemon juice
    • 1 cup blueberries, divided

    Directions

    1. Preheat oven to 350ºF and line muffin tin with parchment liners.
    2. In a large bowl whisk together almond flour, coconut flour, salt and baking soda.
    3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
    4. Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
    5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.
    6. Bake for 20 minutes or until a toothpick comes out clean.

    Recipe Notes

    1. Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019.

    Nutrition

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    Paleo Lemon Blueberry Muffins

    Pumpkin + cinnamon bun filling + ooey gooey glaze = some serious muffin perfection.

    The next few Healthy Food Fridays with American Express are going to be filled with all things pumpkin because Fall is here and pumpkin anything is just wonderful. 

    StickyBunPumpkinMuffins9

    So, let’s kick off our little pumpkin series with these muffins. They are everything you want in a sticky cinnamon roll made simple and with less guilt. 😉

    StickyBunPumpkinMuffins1

    StickyBunPumpkinMuffins4Take them out of the oven, glaze and DIG IN!

    StickyBunPumpkinMuffins7 

    [yumprint-recipe id=’313′]StickyBunPumpkinMuffins6

    StickyBunPumpkinMuffins10

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

    Sweet or savory pumpkin recipes? 

    0.0 rating

    Pumpkin Sticky Bun Muffins


    Yields 8


    Total Time



    Author: Lexi
    Scale This Recipe

    Ingredients

    Filling

    Glaze

    Directions

  • Preheat oven to 350°F
  • In a bowl, combine flour, baking soda, and sea salt
  • Add in eggs and pumpkin and mix well to combine
  • Mix in maple syrup and vanilla
  • Pour batter into muffin liners (I like these or these), fill fairly close to the top
  • Drop a teaspoon of the filling in the center of each muffin
  • Bake for 15-20 minutes or until a toothpick comes out clean
  • Whisk together glaze and drizzle over muffins before serving
  • Recipe Notes

  • Make your own HERE.

  • Nutrition

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    Pumpkin Sticky Bun Muffins

    Sometimes you just really want a muffin, and coffee crumb cake muffins are just so good…  every single time. Cake on the bottom and a loaded crumbly sweet cinnamon topping on top.  How can you go wrong? That’s a trick question. You seriously can’t go wrong. These were eaten in record time and more were requested.

    TUESDAY TREAT from Lexiscleankitchen.com
    Coffee Crumb Cake Muffins

    Coffee Crumb Cake MuffinsMoist cake… Crumbly cinnamon infused topping…
    Coffee Crumb Cake MuffinsBreakfast, on-the-go snack, a night time treat, or really just for anytime of day!

    [yumprint-recipe id=’119′]

    Coffee Crumb Cake MuffinsWhat is your favorite non-egg breakfast? 

    0.0 rating

    Coffee Crumb Muffins


    Yields 10
    Prep Time 10 min
    Cook Time 20 min
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Crumb Topping

    Directions

  • Preheat oven to 350
  • In a bowl combine dry ingredients
  • Add in wet ingredients and pour into greased muffin tins or silicone muffin liners
  • In a separate bowl, mix together topping ingredients until in chunks
  • Generously top your muffins with the topping (remember: coffee cake is all about the topping)
  • Bake for 15-20 minutes until a toothpick comes out clean
  • Recipe Notes

  • Servings: 10
  • Amount Per Serving: 1
  • Calories: 168
  • Fat: 12g
  • Carbs 11g
  • Protein: 4g

  • Nutrition

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    Coffee Crumb Cake Muffins

    These Cinnamon Bun Banana Muffins are the perfect weekday or weeknight treat. Loaded with cinnamon, bananas, and my trusty almond flour and coconut flour blend, absolutely no one will be able to tell they are gluten-free! 

    Delicious Paleo Banana Muffins

    Cinnamon Bun Banana Muffins

    Muffins are the perfect mid-week snack or Mother’s Day brunch recipe! These paleo muffins are easy to make and are loved by so many!

    These muffins are:

    They also make your kitchen smell amazing!

     
    Paleo Muffins

    Like this healthy paleo muffin recipe? Try these other favorites:

    Paleo Cinnamon Bun Banana Muffin Recipe

    Watch the video:

     

    4.8 rating
    8 reviews

    Cinnamon Bun Banana Muffins


    Yields 9
    Prep Time 5 min

    Total Time 5 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      For the muffin

      For the Cinnamon Swirl

      Directions

    • Preheat oven to 350°F and line muffin tin with muffin liners.
    • In bowl combine almond flour, coconut flour, baking soda, and salt.
    • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
    • Combine wet and dry ingredients.
    • Fill muffin tins 3/4 of the way. Top each muffin with 1 teaspoon of the cinnamon swirl mixture and mix with a toothpick.
    • Bake for about 20-25 minutes or until a toothpick comes out clean.

    • Nutrition

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