No ratings yet

Gingerbread Chocolate Chip Muffins

 October 30, 2018

GINGERBREAD CHOCOLATE CHIP MUFFINS - INGREDIENTS1 3/4 cups Anthony’s Goods almond flour1 tsp baking soda2 tb Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/4 nutmeg, and 1/4 tsp ground ginger)1/2 cup applesauce3 eggs (or flax eggs for vegan option)3 tb maple syrup 1 tb blackstrap molassespinch of sea salt3/4 tsp vanilla3/4 cup Enjoy Life Foods dairy free chocolate chips

Not your grandma’s muffins, they are soft, and taste like a fluffy gingersnap cookie laced with lots of gooey chocolate! Hope you guys love them as much as I do!

Gingerbread Chocolate Chip Muffins

No ratings yet
Nicole Modic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
SERVES 8 muffins
Print It Pin It


  • 1 ¾ cups almond flour
  • 1 tsp baking soda
  • 2 tbsp Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/2 nutmeg, and 1/4 tsp ground ginger)
  • ½ cup applesauce
  • 3 eggs (or flax eggs for vegan option)
  • 3 tbsp maple syrup 
  • 1 tbsp blackstrap molasses
  • pinch of sea salt
  • ¾ tsp vanilla extract
  • ¾ cup dairy-free chocolate chips


  • Preheat oven to 350 F. 
  • In a medium bowl, mix together the almond flour, baking soda, gingerbread spices, and salt. 
  • Next, add the applesauce, eggs/flax eggs, maple syrup, molasses, and vanilla. 
  • Fold in the chocolate chips. 
  • Bake for 15-17 minutes (a toothpick should come out clean). 
  • Remove from oven. 
  • Sprinkle additional chocolate chips on top, if desired, and let melt. 

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!




Rate + Review

Your email address will not be published. Required fields are marked *

  1. Hi! I don’t have a muffin tin but want to make this in a loaf tin, how should I augment the recipe to make sure the loaf comes out nicely?
    Thank you 🙂