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These chestnut flour gingerbread muffins are moist, fluffy, and filled with warm spices. They are perfect for breakfast, a snack or a holiday dessert. Naturally dairy-free and gluten-free.
My chestnut flour baking obsession continues with these gingerbread muffins. If you’re new to chestnut flour, this is a delicious and foolproof recipe to start with. These muffins are soft, moist and flavorful. All while being naturally gluten-free.
If you love gingerbread, try my gingerbread cake with cream cheese frosting. Also, try my chestnut flour coffee cake if you are looking for another chestnut flour recipe.
Table of Contents
What makes this recipe great
- They are naturally gluten-free. The combination of chestnut flour and almond flour is great for Paleo or gluten-free baking.
- They are also naturally dairy-free.
- The gingerbread flavor is festive and delish. The blackstrap molasses, cinnamon, cloves and ginger create the best warm spice flavors that make gingerbread.
- They are naturally sweetened with maple syrup.
Recipe ingredients
- Almond flour and chestnut flour– these flours result in a light texture and are a naturally gluten-free option.
- Ground cloves, ground ginger, ground cinnamon– these spices combine to give the gingerbread flavor.
- Baking soda– this helps make the cupcakes rise.
- Maple syrup– this is a healthy way to sweeten baked goods.
- Blackstrap molasses– this adds sweetness and gingerbread flavor to the muffins.
- Eggs– these bind the muffin batter.
- Coconut cream– this is a dairy-free fat option for muffins.
- Apple cider vinegar– this helps to activate the baking soda.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of maple syrup, you can use honey.
- Instead of coconut cream, you can use coconut milk or almond milk.
Step by step instructions
- In one bowl, mix together the dry ingredients. This includes the almond flour, chestnut flour, ground cloves, ground ginger, cinnamon and baking soda.
- In another bowl, whisk together the maple syrup, blackstrap molasses, and the eggs. Then add the coconut cream and apple cider vinegar and whisk until creamy.
- Mix the bowl of wet and dry ingredients together.
- Pour the batter into muffin tins and bake!
Recipe FAQs
It is a byproduct of the process of refining sugar. Sugarcane juice is boiled, and this results in sugar crystals. Once this refined sugar is scooped up, what is left behind is ALL of the nutrients from the sugarcane, but in the form of a thick syrupy molasses.
I found this article by the Paleo Mom to be very helpful. She explains the different types of molasses and how blackstrap molasses is the healthiest type for you. In the article, she explains how blackstrap molasses has more than 5x the iron as steak and 1.5x the calcium as cheese!
No! Chestnut flour adds a mild, nutty sweetness to the muffins, but these muffins do not taste like chestnuts.
Yes! You can add chocolate chips, chopped pecans, or dried cranberries.
Other gluten-free you may enjoy:
Gluten-Free Paleo Sticky Toffee Pudding Muffins
Paleo Chocolate Banana Muffins
Did you try this recipe? Please leave me a ⭐ review below!
Chestnut Flour Gingerbread Muffins (Gluten-Free)
Ingredients
- 1/2 cup almond flour
- 1 cup chestnut flour
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 3 eggs
- 1/4 cup coconut cream, (Savoy is my favorite)
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin tin with muffin liners; cover the inside of the liners with a bit of coconut oil spray.
- In a large bowl whisk together the almond flour, chestnut flour, ground cloves, ground ginger, cinnamon and baking soda.
- In another large bowl whisk together the maple syrup, blackstrap molasses, and the eggs. Add the coconut cream and apple cider vinegar and whisk until creamy.
- Pour the dry ingredients into the wet ingredients and mix with a fork until blended.
- Put about 2 Tbs of the batter into the liners, filling them about 1/2 of the way full.
- Bake for 21-25 minutes, until the corners are golden and a tooth pick comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
These look lovely! Just a quick question, have you tried the recipe without eggs? We do not eat them.
Many thanks!
Emma.
I have not tried these without eggs, but I wonder if flax eggs would work. Let me know if you try it!
I made these with regular cream and date syrup instead of maple syrup. The batter was runny so I added about 2 Tbl of coconut flour. They tasted a bit off compared to regular gingerbread. If I make these again I might:
use regular molasses
use honey instead of date syrup or maybe brown sugar since they were runny
adjust spices after comparing to other gingerbread recipes
Hi Dominique,
Thank you for posting this great article.
Just a couple of questions 😉
Is almond flour the same as almond meal?
Can I replace almond flour with chestnut flour ?
Yes you can use almond flour the same as almond meal. Meal is a bit thicker but its basically the same. You can’t use almond flour in place of chestnut flour though. The proportions unfortunately don’t match up 🙁
oh this Chesnut Gingerbread looks so delicious… wish I had some right now!
I made this recipe but used 1/4 cup butter instead of coconut cream. I have been gluten free for 5 years and have been looking for a gingerbread recipe using chestnut flour. This recipe worked really well for me. The muffins were delicious. I will be adding this to my list of favorite GF baked goods.
SO happy to hear this! I love hearing ways this recipe can be tweaked, thank you for sharing! 🙂
Hi Dominique,
Just wanted to thank you for this recipe.
Been to Italy over Christmas and brought back with me a packet of chestnut flour with which I had no idea what to do as I don’t really like the castagnaccio so when I found your recipe I was thrilled.
I baked them yesterday evening and by this morning half of them are gone! They are fantastic, well done and thank you.
Therese
Oh I am so happy to hear that! 🙂 I have been loving baking with chestnut flour lately. If you have any extra, try my Paleo Chestnut Flour Coffee Cake. SO GOOD.