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Healthy gingerbread muffins

Grain free gingerbread muffins

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  • Author: Jade Woodd
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free


These super easy grain free gingerbread muffins are perfect for lunchboxes, or an on the go snack or breakfast. Made in one bowl and ready in under an hour, you’ll love these grain free festive muffins.


  • 110g (1/2 cup) brown sugar (* see notes)
  • 187g (3/4 cup) butter, melted
  • 3 Tbsp molasses (optional)
  • 187g (3/4 cup) Greek style yoghurt, at room temperature
  • 2 eggs, room temperature
  • 150g (1 cup) buckwheat flour (*see notes)
  • 150g (1 + 1/4 cup) blanched almond meal
  • 1 tsp baking powder
  • 1/2 tsp finely ground salt
  • 2 tsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • Optional pecan crumble topping
  • 70g (1/2 cup) pecans, chopped
  • 62g (1/4 cup) bluckwheat flour
  • 1 tsp ground cinnamon
  • 20g (2 Tbsp) brown sugar
  • 40g (2 Tbsp) butter


  1. I highly recommend reading the blog post note for tips on perfecting this recipe, as well as following the gram measurements. If you only have cup measurements I have used an Australian standard cup (250 ml) and followed the spoon and level method.
  2. Preheat the oven 175 C (350F)- use an oven thermometer if possible to check your oven runs true. Grease or line a 12 hole muffin tray and set aside (NOTE; this recipe only makes 10 muffins, to make 12 read notes).
  3. In a large mixing bowl add the butter, yoghurt, molasses and sugar. Whisk together really well, until smooth and uniform, then add the eggs and whisk through until just combined.
  4. Add all of the crumble ingredients to a bowl and rub together with your fingers. This should take 5 minutes to do well, removing any lumps of butter or flour. Set aside.
  5. Sift in the dry ingredients. I like to sift in ALL the dry ingredients (except the salt) including the buckwheat flour, almond meal/flour, baking powder and cinnamon. Almond meal can tend to clump together due to its moisture content, so sifting is ideal and will help avoid pockets of almond meal in your baked product. Use a spoon to help push the almond meal through a fine sieve. Add the salt.
  6. Now, use a large wooden spoon to mix the wet and dry ingredients together. As this recipe contains no gluten you don’t need to stress about over mixing and making them stiff, however the ideal here is to mix only  until the wet and dry come together. You don’t want to see any dry patches, but stop mixing as soon as it is uniform. Over mixing the recipe here might result in poor rise (and a denser end result), so do give this step some attention.
  7. Divide the batter evenly between 10 muffin holes, then top with the (optional) crumble. You can gently press some of the crumble into the batter, so it holds better.
  8. Bake for approximately 25 minutes. To test readiness first give the top of the muffin a gentle poke. The should feel spongy. Next, you may wish to insert a skewer- there should be no wet batter on the skewer once removed, but a few moist crumbs are expected (and ideal).
  9. Allow muffins to cool for 5 minutes in the tray before removing and pacing on a wire rack to cool completely.


  • You can stretch this recipe to make 12 muffins, but they have a better top when condensed to 10 (as per recipe). If you do choose to bake as a 12 muffin recipe, test after 20 minutes.
  • If you want a dairy free option, swap butter for coconut oil (at room temperature) and yoghurt non a dairy free alternative.
  • For a nut free version, swap almond meal for sunflower meal (I have not tried this) and omit the crumble topping.
  • Not all buckwheat flour is created equal. You want to ideally find a flour that is light in colour and very fine (and soft, not grainy). I fine some brands are more earthy/bitter than others, so I recommend trying a few if you are not happy with your first purchase.
  • Brown sugar can be substituted for rapadura/coconut sugar, with slightly different results. Brown sugar is my preference as it creates a moister muffin wit a little more flavour. Use the smaller amount for a less sweet result, and the higher amount if you have a sweet tooth.