Mmmm. Gluten-free Gingerbread Muffins.

Or are they cupcakes?


There is no difference between muffins and cupcakes sometimes. Just add some frosting to this muffin and you’ll have yourself a Gluten-free Gingerbread Cupcake.

This recipe uses my wonderful sugar substitute date and fig puree.

As I mentioned in the previous post, the nutritional content of both dates and fig blow any type of refined or unrefined sugar out of the [sweet] water!



Moral of the story?

Use date puree and add the baking soda lemon juice mixture last. You will have perfect and fluffy and delicious Gluten-Free Gingerbread Muffins.


Original Article on


Gluten-Free Gingerbread Muffins
Author: Irina
Recipe type: Gluten-free
Serves: 10-12
  • 1 cup blanched almonds (or almond meal) or 1 cup of any nuts (I’ve used ½ cup pumpkin and ½ sunflower seeds)
  • 1 cup shredded coconut
  • ½ cup oats
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • slightly under 1 /3 cup molasses
  • ½ cup date/fig puree (or raw brown sugar)
  • ¼ cup maple syrup (just adds a bit more sweetness)
  • 2 eggs
  • ½ cup melted butter or coconut oil
  • 2 teaspoons lemon juice (or apple cider vinegar)
  • 1 teaspoon baking soda
  • Optional: candied ginger blended in a highspeed blender
  1. Preheat oven to 350 deg F (180 deg C).
  2. Blend almonds in a blender until course flour is formed. It will resemble almond meal. Transfer to a medium bowl.
  3. Blend shredded coconut until a course flour (like corn grits) is formed. Mix in the arrowroot and oats and blend again until fine and well combined. You might need to spatula the sides or shake the blender jug. Transfer the oats/coconut mixture with the almond meal.
  4. Mix in the xanthan gum, ground ginger, cinnamon, cloves, and salt. Set aside.
  5. In a separate bowl combine the melted butter or coconut oil (I usually melt the butter or oil in the oven just a little while it’s preheating) with date puree, molasses, and maple syrup, and optional candied ginger. I use a mixer to mix everything together.
  6. Combine the almond/oat/coconut mixture with the molasses and date mixture.
  7. Add the eggs, mixing in one at a time.
  8. In a small bowl combine lemon and baking soda. You will see fizzing. This is a good thing. It adds fluffy-ness to the muffins.
  9. Min the lemon/baking soda fizz into the batter.
  10. Line a muffin pan with liners (I always use liners because I hate cleaning muffins pans).
  11. Spoon batter into each liner up to the top.
  12. Bake in oven for 25 minutes.
  13. Enjoy with your choice of frosting

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