These Gluten-Free Gingerbread Muffins are calling your name! Perfectly spiced and sweet, and topped with a delicious healthy sugar-free cream cheese frosting, these muffins are ready for eating!
When it comes to seasonal recipes. I got you covered! From these Almond Butter Blossom Cookies to this Vegan Cinnamon Apple Bread. Enjoy!
Bread or Muffins? Or Cake?
Before making this, I was torn between making it a bread, a muffin, or a cake. The word BREAD is right there in the name. I’d like to think of these Gluten-Free Gingerbread Muffins as a nice mixture between the bread and the cake side of things. The texture is perfect!
In the Mood for More Muffin/ Cupcake Recipes?
- Keto Blackout Chocolate Cupcakes
- Paleo Chocolate Chip Muffins
- Banana Chocolate Chip Muffins [Vegan, GF]
In the Mood for Bread Recipes?
- Vegan Cinnamon Apple Bread (Low Carb, Gluten-Free)
- Five Ingredient Pumpkin Bread
- Keto Devil’s Food Cake Loaf
- Keto Cinnamon Loaf
- Grandma’s Best Healthy Zucchini Bread
Gluten-Free Gingerbread Muffins Ingredients
Eggs: I haven’t tested this recipe eggless, but you can always try and do flax eggs!
Almond Milk: I love the nutty flavor of almond milk, but feel free to use whatever you want. Using this keeps it dairy-free though!
Molasses: Instead of using refined sugar, I added some molasses for flavor.
Coconut Sugar: I religiously use Miss Jones coconut sugar, because it is free from artificial sweeteners and sugar alcohols and reduces sugar by 50%!
Almond Butter: This adds to the texture of the muffin as a whole! It’s perfect, especially when using almond or coconut flour!
Vanilla Extract: Everything needs some vanilla extract. No question!
Spices: The thing that makes this recipe is the blend of all the spices! In this recipe, I used cinnamon, ginger, and cloves to complement the sweet gingerbread flavor.
Almond Flour & Coconut Flour: This keeps the recipe gluten-free!
How to Make the Cream Cheese Frosting
These muffins are absolutely delicious without the frosting, but the cream cheese frosting totally jazzes it up!
While your muffins are baking take your 3/4 of a stick of butter out and let it stay out somewhere warm so it can thaw out. Then get an 8oz pack of cream cheese out and place it on your counter. You will also need some cinnamon and Lakanto powdered sugar!
How to Store
Store this gingerbread in an air-tight container. Store in the fridge for 3-5 days.
How to Freeze Your Gluten-Free Gingerbread Muffins
To freeze your muffins, let them cool COMPLETELY first. Don’t put any frosting on them. Tightly wrap in a piece of plastic wrap and then again with tin foil. I like to put a piece of masking tape and then write the name of the dessert and the date.
More Holiday Recipes:
- Almond Butter Blossom Cookies
- Five Ingredient Pumpkin Bread
- Vegan Cinnamon Apple Bread (Low Carb, Gluten-Free)
Gluten-Free Gingerbread Muffins
Ingredients
- 2 eggs
- 1/4 cup molasses
- 3/4 cup almond milk
- 1/3 cup coconut sugar (Miss Jones)
- 1/2 cup almond butter
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
Instructions
- Preheat oven to 350F and line your muffin tins with cupcake liners.
- Place all your wet ingredients in a medium bowl and mix well. Set aside.
- In a separate bowl, mix the flour, coconut sugar, baking powder, cinnamon, clove, ginger, and nutmeg.
- Gently combine wet and dry ingredients with a spatula. Do not over-mix.
- Bake for 15 – 17 minutes. Stick a toothpick into the center to check for doneness. The toothpick will come out clean when muffins are ready.
