‘Tis the season for love, gratitude, togetherness and all things warm and cozy….like these Grain-Free Gingerbread Muffins. Perfectly Paleo, naturally sweetened, dairy-free and gluten free…these beauties are the perfect thing to enjoy on a chilly December morning with a cup of coffee or to serve to the family as they open stocking on Christmas morning.
Your guys didn’t think I was going to let the holiday season pass us by without some sort of festive muffin recipe, did you? Pffffttttt. Of course you didn’t.
It is no secret that muffins are one of my favorite things to make. In fact, I’m pretty obsessed with anything that I can make in a muffin tin (See Veggie-Loaded Mini Meatloaves and Grain-Free Orange Cranberry Muffins)
A weird obsession, I will give you that. And one I am not sure I was even aware was evolving until one of my followers asked me if my muffin pan was ever NOT in use. (To which the answer is “rarely”). But I decided to own the weirdness and just keep doing my muffin-thang.
Hence these Grain-Free Gingerbread Muffins. Everyone else in the world is out there making gingerbread cookies, and men and houses…..so I have got to represent for the muffin side of things. Especially on the breakfast front.
Gingerbread is pretty much the unofficial flavor of December and belongs in all the things (okay, maybe not ALL the things…but a lot of them). Including breakfast. Gingerbread needed to find a way to be part of breakfast.
Soft, flavorful and definitely not skimping on the sweetness in life, these muffins remind me of a warm gingerbread man fresh from the oven. Perfect to make now to throw in the freezer so they can be enjoy on Christmas morning (without any muss or fuss on your end) or to share at a holiday potluck as a sweet treat you can feel good about enjoying.
Or just make a batch and hide them from the rest of the world so that you don’t have to share. Like I am currently doing. No judgement.
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup black strap molasses
- 1/3 cup maple syrup or honey
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons allspice
- 1 teaspoon nutmeg
Prep time: Cook time: Total time: Yield: 12 muffins