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Recipe of the Month

December 2017 –Gingerbread Muffins


Dry Ingredients:

  • 2 cups almond flour = 160
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 Tbsp ground ginger
  • 1/4 tsp salt

Wet Ingredients:

  • 2 large eggs=17.5
  • 3/4 cup almond milk=5
  • 1/4 cup coconut oil, melted and cooled=58
  • 2 Tbsp pure maple syrup =25
  • 1/3 cup coconut sugar (technically not wet, but should be in the same bowl)=2

Optional add in: dark chocolate chips



  1. Preheat oven to 350 F, grease a muffin pan.
  2. Combine dry ingredients in a large bowl (I used a whisk to prevent clumps).
  3. Combine wet ingredients in a small bowl, then add wet ingredients to the dry ingredients and stir until combined.
  4. Add optional chocolate chips (I highly suggest you do).
  5. Fill each muffin tin about 3/4 of the way full with batter.
  6. Bake for 20 to 25 minutes or until a toothpick comes out clean.


Notes: I made 6 large muffins without chocolate chips and had a little extra batter, so I made 3 small muffins with chocolate chips and they were AMAZING. I recommend you add some chocolate chips to your batter!


Per Serving (Makes 8 muffins): 

Per serving (1 Muffin): 260 calories; 21g fat; 5 g saturated fat, 28g carbohydrates; 1g total sugars; 3g fiber; 7g protein; 620 mg sodium

Meet with our Registered Dietitian, Stephanie, for more great recipes and other nutrition services!


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