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Paleo Chestnut Flour Gingerbread Muffins (GF) | Perchance to cook, www.perchancetocook.com
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4.67 from 3 votes

Paleo Chestnut Flour Gingerbread Muffins (Gluten-Free)

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes



  • 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.
Course: Dessert
Cuisine: American
Keyword: paleo chestnut flour gingerbread muffins