Easy & Delicious Paleo Gingerbread Muffins
If you had to ask me what one flavor would make me think of the holidays, it would be gingersnaps and gingerbread.
When I was little, my mom would spend the days leading up to Christmas baking cookies galore in the kitchen. Literally, every type of holiday cookie you could imagine – snowballs, chocolate walnut cookies, thumbprint cookies, gingersnaps and gingerbread men.
I’ve never really been much of a sweets person, but I have always adored the spice combination in gingersnap and gingerbread cookies. I’m certain that my mom does too because even now, she always keeps a store bought box of ginger- something-or-other in her pantry whether it’s the holiday season or not.
So, now that Thanksgiving is behind us and the holiday season is approaching, don’t be surprised if you see a lot of gingerbread and gingersnap inspired recipes taking over the blog.
To start, I decided to whip up some gingerbread muffins.
Much like I am not a sweets person, I am also not much of a muffin person. That being said, this last year I got into the habit of taking my favor flavors and whipping them up into muffin form.
I started at the beginning of the year with Mimosa Muffins with a Champagne Glaze, then Margarita Muffins for Cinco de Mayo (that really do have a hint of tequila) then during the summer I made some amazing Blueberry Muffins. Over the weekend as I decorated my house and put the up the tree, I whipped up these Gingerbread Muffins.
Not only are they gluten free, dairy free, soy free and all that fun jazz but they’re also grain free which means they’re paleo too! Plus they’re drizzled with a plant protein vanilla glaze that just takes them to the next level.
Oh and I forgot to mention, they’re also delicious! Both my husband (who can be a little picky) and my 4 year old daughter absolutely LOVED them – in fact, they practically gobbled them up!
PALEO GINGERBREAD MUFFINS
For the muffins:
- 2 cups almond flour
- 1/2 tsp baking soda
- pinch of sea salt
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 3 eggs
- 2 tbsp coconut oil, melted
- 4 tbsp maple syrup
- 1 tsp vanilla or maple extract
- 2 tbsp blackstrap molasses
For the glaze:
- 1/2 scoop vanilla protein powder
- 1 tbsp maple syrup
- almond milk
- Preheat oven to 325 degrees and grease or line muffin tin.
- In a medium bowl, combine almond flour, baking soda, salt and spices. In a separate bowl, combine the eggs, coconut oil, maple syrup, vanilla extract and blackstrap molasses.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Spoon or scoop batter into greased muffin tin.
- Place in the oven and bake for 20-25 minutes.
- While muffins are baking, prepare the glaze by mixing protein powder, syrup and tablespoons of milk into a bowl in small increments until a thin paste is formed.
- Transfer glaze into a piping bag and drizzle over muffins.
- Serve immediately.
Makes six muffins.
Have a meatless recipe to share? Be sure to linkup with myself and Dixya from Food Pleasure & Health!