These Paleo Gingerbread Protein Muffins are made with simple, healthy ingredients. They are moist, perfectly spiced and great for a high protein holiday treat. Or really, any time of the year!
Gingerbread is one of the best holiday flavors. And, just in case you thought gingerbread only meant cookies and sugary treats I'm here to prove you wrong 😉 These cinnamon and ginger spiced muffins are:
- Gluten Free
- Dairy Free
- Whey Free
- Low Carb
- High In Protein
Celebrating the holidays with these moist, fluffy protein muffins is a must!
Just because a muffin is "high in protein" doesn't mean that it's healthy. Using grain free, Paleo flours, little added sugar and high quality protein powder is necessary for a healthy muffin. Or, at least that's my opinion.
Ingredients in Healthy Gingerbread Protein Muffins
These easy to make gingerbread muffins contain grain free flours, pea protein (a great Paleo protein powder), eggs, water and a combination of spices to get that gingerbread flavor.
Grain Free Flour
The three flours used in this gingerbread recipe include: almond flour, tapioca flour and coconut flour. In combination, these three ingredients create the perfect Paleo flour. I've tried this combination time and time again, and it always results in a moist, perfectly textured baked good. I don't recommend any substitutions except that the tapioca flour can be swapped with arrowroot starch.
The protein I most frequently use in baking is pea protein powder from Nuzest. Their protein is high quality and contains healthy, clean ingredients. So, making gingerbread muffins with pea protein was a no-brainer for me. This recipe calls for the Vanilla flavored protein, but the "just natural" would work too.
I recommend using pea protein. But, if you use another type then plant based would be best. In my experience, whey and egg white protein powders bake differently than plant based protein powders.
Eggs are a must in this recipe. They help bind the ingredients together. Egg alternatives most likely won't work for this recipe.
To get that gingerbread flavor, this recipe uses ground cinnamon, ginger, nutmeg and molasses. Although I recommend keeping all of these ingredients for optimal flavor, they are not required. In addition, the molasses may be swapped with honey, maple syrup or left out completely. (But molasses really takes the gingerbread flavor to the next level.)
How to Make Healthy Protein Muffins
These Gingerbread Protein Muffins are made in one bowl and take less than 30 minutes to make. Okay, maybe less than 45 minutes if you have little helpers in the kitchen (like I've been having lately).
First, preheat the oven to 350 degrees F. Then, grab a large mixing bowl and combine all dry ingredients. Mix, then add in the wet ingredients.
Once the batter is well mixed, line a muffin pan with silicone muffin liners (paper liners don't work well, as the muffins stick to the paper). Pour about ¼ cup batter into each muffin slot, making 12 muffins.
Then, place the muffins in the middle rack of the oven and bake at 350 degrees for 20-22 minutes. When the muffins are done, they should look slightly under-baked. Not soupy, but soft in the middle.
Remove the muffins from the oven and let rest in the pan for 5 minutes. Then, transfer the muffins to a cooling rack, removing the silicone muffin liners, and cool to room temperature.
How to Store Protein Muffins
I keep all of my Paleo baked goods in the fridge (or freezer) and these are no exception. These gingerbread muffins are best stored in the fridge. This is because they contain a lot of moisture and no preservatives. You could probably get away with keeping them at room temperature for 24-48 hours, but I wouldn't go past that.
In addition, these Gingerbread Protein Muffins can be stored in the freezer. They freeze well; just heat them in the microwave to defrost.
Paleo Protein Muffin Recipes
These healthy gingerbread muffins are high in protein and great for a low carb Paleo snack or breakfast.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients.
- Mix in water, eggs and molasses. Stir well.
- Pour batter into a silicone lined muffin pan**
- Place muffins in the middle rack of the oven and bake at 350 degrees F for 20-22 minutes***
- Cool in pan for 5 minutes, then cool on cooling rack to room temperature. Store in fridge.
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