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Healthy Almond Flour Gingerbread Muffins! Spiced with warm flavors and high in protein and healthy fats! An easy breakfast or portable snack!
Happy Monday! Hope you had a wonderful Thanksgiving weekend! Email subscribers! Make sure you check your inbox for my once a year discount. This discount is only good today. If you’re not an email subscriber, email me or leave me a comment below. I will email you the code!
It ended up being just the guy and I for Thanksgiving. After he dropped his girls off in the morning, he came over and we started the Thanksgiving feast prep. I have to say, he’s a huge help in the kitchen. He loves being involved in cooking. He’s my food prep man.
Since it was just the two of us, I didn’t end up making that much food. Turkey breast, mashed potatoes with cauliflower, healthy green bean casserole, almond flour biscuits recipe. For dessert, I ate raw pumpkin pie from the freezer and the guy had one of those mini cherry pies.
After we ate, he helped me put up my Christmas tree which he was not excited about. Once he realized it was a pre-lit tree he was much happier. Can’t say I blame him. I don’t know anyone who likes struggling with lights.
Over the weekend, I was busy testing the software for my healthy meal plans launching in January. I’m really excited about it! Everything’s simple, in one easy to read PDF with a printable plan, shopping list and nutrition data.
The weekend wasn’t all work though. I spent a fair amount of time cruising the internet for gifts for the guy. Too bad I can’t pay him in muffins because these healthy gingerbread muffins are present worthy!
The winter spices make them warm, cozy and they’re filling with the healthy fat. I like these muffins because they’re lower in carbs and higher in protein. A better way to snack!
I added a collagen frosting on top. This is optional, but higher recommended! I didn’t sweeten the frosting, but you could add a touch of maple syrup or liquid stevia to sweeten it up. Either way these muffins are perfect for winter eating!
Almond Flour Gingerbread Pancakes
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
For the Glaze
- 1 tablespoon collagen
- 1/8 cup unsweetened almond milk, or milk of choice
Instructions
- Preheat oven to 350 and lightly spray a muffin tin with nonstick cooking spray.
- Using a standing mixer or hand mixer, blend together the eggs, honey, molasses, and vanilla until smooth.
- In a separate bowl, stir together the spices, flours, and baking soda.
- Add half the flour mixture to the liquid mixture and stir to combine. Then stir in the oil and remaining flour.
- Divide the mixture evenly among 12 muffin cavities. Bake 15 minutes at 350 F or until a toothpick can be inserted in the center clean.
- Cool the muffins on a wire baking rack. While the muffins cool, prepare the optional frosting by stirring the ingredients together. Drizzle the muffins with the frosting.
- Enjoy immediately, or store in the refrigerator up to 7 days or freezer 30 days.
Notes
- Nutrition Facts do not include the optional frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Megan….when making these muffins, I made a few changes to serve my needs better….I decreased the amount of ginger to 2 teaspoons and use 4 tablespoons of honey instead of the blackstrap molasses. Molasses has high fructose corn sugar in it, I prefer more organic ingredients and I add about 1/4 cup raisins and a 1/4 cup of chopped walnuts. Makes a very yummy muffin. I cut one in 1/2 and use about a 1/2 teaspoon of peanut butter on each half. Oh my goodness, is that delicious or what. All my favorite things rolled up in one very tasty muffin. Thank you for a great recipe. I make them all the time.
Hi Megan
Could I use anything in place of coconut flour? My son can’t eat anything coconut.
I would try to replace it with arrowroot powder, tapioca flour or ground flax.
Awesome recipe! Delicious. Thank you.
Delicious. Fast. GF/LOW CARB! WIN*WIN*WIN
These were wonderful! Would definitely make again. I thought they had the right amount of ginger flavor & they were not too sweet.
Hi I was wondering how can I properly store these in the freezer ?
You can store them in a plastic bag in the freezer.
I’m sitting here so hungry and I wish one of these was in front of me right now!! So scrumptious!
Hehe I know what you mean!
I can’t wait for you to share the meal plans. That’s so exciting!!
I am too!!! Thanks friend!
What a great idea to use collagen to make your frosting. Thanks for sharing. Sounds like you guys had a lovely weekend!
Yes! Sounds like you did too!!!