If you’re looking for a last minute, quick and easy, fun and festive, INSANELY delicious make ahead breakfast, snack or brunch to fuel your festive fun this Christmas (or just today because , yummmmm) then look no further friend, these soft and tender, light and fluffy, perfectly spiced, secretly healthy, heart and belly warming gingerbread muffins are exactly what you need!
Sorry about the run on sentence but you guys, these muffins . . .
totally took my breath (and clearly the ability to use correct punctuation) away.
Yes, they really are THAT good!
And don’t even get me started on that espresso infused dark chocolate ganache . . .
I want to slather that deliciousness over my entire life!
And don’t come at me pretending like you don’t eat chocolate for breakfast on Christmas morning, we all do it – it’s the best!
But if you need a little help justifying it then let me help you out you see , the muffins are refined sugar free, made primarily egg and almond butter and the ganache contains a sneaky hit of espresso (can use regular or decaf) which automatically makes them acceptable for breakfast consumption ! See, I gotchu !
Besides, there are only 3 days left of gingerbread season and I am here for it!
I don’t know about you but me, I plan to consume as much of it as possible while I have the chance ; gingerbread muffins for breakfast, gingerbread cookies for afternoon tea (recipe coming soon) and ginger spiced almond butter cups for dessert – recipe testing as we speak!
Guys, these muffins, they truly taste all kinds of magical, one bite has you feeling all the warm and fuzzy Christmas feels , I guarantee they will be a Christmas tradition in our house from now on.
We’ve never had any kind of tradition when it comes to breakfast Christmas morning. Growing up we used to always have bacon and eggs, then for some reason the bacon and eggs stopped (probably because we had eaten so much chocolate we didn’t have room for it?!) and we’d end up just snacking the morning away. Fresh fruit, nuts, seeds and lots, and lots of chocolate.
But now, we have these – soft and tender, light, fluffy, perfectly spiced gingerbread muffins, with a decadent and rich, dark chocolate espresso ganache . . . we are all obsessed with them!
Super simple to make using just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 20 minutes!
You can also make them a few days (or months) in advance, pop them in the freezer, get them out on Christmas eve, slather with frosting and you’re all set!
Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly !!
1 bowl + 8 ingredients ( a handful of spices) and 20 minutes and you too could be devouring this deliciousness!
From my heart to yours, enjoy xo
Healthy Gingerbread Muffins with Dark Chocolate Espresso Ganache
- Cook Time:20 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- For the muffins –
- 2 eggs – or flax eggs
- 2 Tbsp vanilla yogurt
- 1 Tbsp vanilla
- 1 Tbsp maple syrup – I use sugar free
- 1 Tbsp almond milk – or milk of choice
- 1 Tbsp vanilla
- 1/4 C monk fruit sweetener – I use golden to give that hint of caramel like reg brown sugar does
- 1 C almond flour
- 1/2 tsp coconut flour
- 2 tsp cinnamon
- 1 tsp ground ginger
- A pinch each of nuutmeg, cardamom & cloves – I used my 1/8th tsp
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- For the chocolate fudge frosting –
- 1/2 cup coconut (or regular ) cream
- 1/2 cup dark chocolate
- 1/2-1 tsp instant espresso
- 1 pinch of salt
- Instructions
- For the muffins ;
- Preheat oven to 175’C (350’F)
- Line (or grease and flour) a muffin tray with paper cases and set aside
- In a medium bowlmis your muffin ingredients until well combined.
- Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
- Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
- While your cupcakes are cooling prepare the frosting –
- Heat cream by your preferred method – I like to do mine on the stove, bring to a gentle simmer, do not boil
- Place chocolate & espresso into a heatproof bowl.
- Pour heated coconut cream over your espresso & chocolate then let it sit for 2-3 mins. This allows the chocolate to melt.
- Stir until silky smooth and well combined.
- Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.
- Spread on to your muffins.
- Devour!
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Enjoy xo
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Question of the day –
What do you have for breakfast Christmas morning??
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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