GINGERBREAD MUFFINS (Paleo, Gluten-Free)

These muffins do not contain wheat or dairy.

Happy Sunday Friends!  As promised, I am getting this recipe out to you Guys, somehow.  We have one more day of school and then I am diving right into vacation mode.  We have our whole week mapped out and I can't wait to do all the Christmas things with the crew.  

I love getting into the spirit of the season with food.  Who can say no to gingerbread muffins, right?  They are a Holiday classic.

Here are the details you need to make these muffins at home:

Ingredients:

1 cup Bob's Red Mill almond flour
1/2 cup Bob's Red Mill multi-purpose flour

3 tbsp almond butter
1/3 cup molasses
1 tsp cinnamon
1 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1 tsp baking soda
1 egg
1 egg white
1/4 cup almond milk 

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Preheat the oven to 325 F and spray the bottom of a silicone muffin tray with oil.  Mix the wet and dry ingredients in separate bowls.  Combine them.  This mix is enough for 6 muffins.  Bake the muffins for 25 minutes or until a knife comes out clean.  Let them cool on a rack.  Enjoy!

Your kitchen will smell delicious as these muffins bake in the oven.  Christmas music in the background is highly encouraged too!  

Here are the nutrition facts for these muffins. I like that they are low in carb and have a good amount of protein in them.  They are the perfect portion size for breakfast as I am usually running behind trying to get the kiddos ready for school.  



What is your favorite Holiday muffin flavor?  I will likely bake another batch of these for Christmas morning.

Enjoy these super easy and flavorful gingerbread muffins!  Take a photo and share on Instagram using #peoniesandalatte to show us your creations.

Thank you for reading this post!