Healthy gingerbread muffins (gluten free, paleo)
Healthy gingerbread muffins
Ok, first of all; I have to give a word of warning. The definition of “healthy” might vary person by person. These gingerbread muffins have all sorts of good things in them. But at the end of the day, it’s still a treat.
So wether it’s gluten free or paleo or whatever; they are still not meant to be eaten all in one go. Not all 12 in one go that is. Compared to your average muffin there are a whole lot healthier. A healthier choice anyway. So now that that is sorted, let’s get to the making of these gingerbread muffins.
It’s definitely the time of the year when it’s all about gingerbread. I know it’s a bit early but before you know it you can’t think of anything else. If there is one thing that defines the festive season, for me, that is absolutely gingerbread. The smell instantly transports me to a christmassy vibe. Even though you definitely do NOT have to wait for Christmas to make this delicious treats.
I made this gingerbread muffins after I received a comment from someone on Instagram. I had shared a new recipe for a gingerbread cake which was not gluten free or paleo at all. She couldn’t eat gluten so wondered if I had a similar recipe but without the gluten.
I didn’t but I thought it would be the perfect thing to try and recreate with different ingredients. And here they are. I have to say that I think these might actually be even better than the original.
I chose to make them into gingerbread muffins rather than the cake as that is a much easier way to serve them and who doesn’t love a good muffin right?
Making them is quite easy. I usually bake them in silicon molds, as that is the perfect way to take them out of the tin. You can use paper if you so prefer but if you want to take them out and serve them that way I suggest using silicon. Gluten free muffins and also these gingerbread muffins, have a tendency to be more fragile.
Due to the lack of gluten they are a bit more delicate to move around so again silicon is best here. Once baked they are quite firm though. So need to worry about them falling apart after baking.
- Muffin tin
- 100 gr raisins
- 1 tsp baking soda
- 1 tsp baking powder
- 100 ml espresso or strong coffee
- 50 gr coconut oil melted
- 100 gr almond flour
- 3 eggs
- 1 tbsp gingerbread spices
- 50 gr coconut flour
- 75 gr mixed nuts
- ½ tsp salt
- 100 gr coconut sugar
- Preheat the oven to 350˚F or 180˚C
- Mix raisins with the baking soda, baking powder, almond flour, ginger spices, coconut flour, salt and sugar.1 tsp baking soda, 1 tsp baking powder, 100 gr almond flour, 1 tbsp gingerbread spices, 50 gr coconut flour, ½ tsp salt, 100 gr coconut sugar, 100 gr raisins
- In another bowl add the espresso, coconut oil and eggs together and stir through. Make sure the coffee is not too hot or it will cook the eggs. If the coffee is still to hot, add the eggs later on.100 ml espresso or strong coffee, 50 gr coconut oil, 3 eggs
- Mix the dry with the wet ingredients and stir through. Add the roughly chopped nuts and divide the batter over the muffin tin (lined with paper or silicon forms)75 gr mixed nuts
- Bake for 20 minutes or until golden and brown
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.