Our house is full of Christmas traditions. One of those traditions is making a big breakfast on Christmas Day. Try making these tasty Christmas morning muffins as part of your holiday traditions and see what you think.
I have a confession to make. I love Christmas and I love Christmas traditions. So every Christmas, I make a big Christmas breakfast. Well, not really breakfast, it’s more like brunch.
We tend to stay up late on Christmas Eve and sleep in on Christmas morning. And I refuse to set an alarm on Christmas morning to make breakfast. For breakfast, I typically make some homemade gluten free cinnamon rolls, eggs, along with grilled ham. Well, that’s the starting point.
The recipe for the gluten free cinnamon rolls and many others on my “Baked Treats” board on Pinterest. But the cinnamon roll recipe is pretty cumbersome.
Since I’ve been on a muffin kick lately, I thought that it would be great to make a Christmas muffin recipe. I’ve been working on this recipe for awhile now and it’s time for the grand reveal.
My daughter said that it’s her favorite of my gluten free muffin recipes thus far. Just so that you’re caught up, here are the recipes that she’s referring to:
By the way, it was the apple streusel muffins that prompted her brother to say that we should start a bakery. I really should watch him. He may be plotting to steal my recipes and make millions off of them one day.
The good thing about these muffins is that you can make them ahead of time. That way, you can wake up on Christmas morning, have some muffins and herbal tea and leisurely open Christmas gifts. There’ll be time to make a grand meal later.
Just a note about these muffins, I made a couple of substitutions for different dietary situations and this is what I found out.
Using a gluten free flour blend versus the almond flour and tapioca flour, made for a denser and drier Christmas muffin. This also required me to use more nut milk (1/2 cup of almond milk versus the 1/4 cup noted below).
Nut Free Gluten Free Christmas Muffins
On another occasion, I substituted 1 cup of oat flour and 1/2 tapioca since I was making a batch for muffins for my children’s homeschool classmates and nut allergies were an issue. I also successfully swapped the almond milk for coconut milk in this case.
Dairy Free Gluten Free Christmas Muffins
To make this Christmas muffin recipe dairy free, I just swapped the butter for coconut oil. So you can go either way on this based on your dietary preferences.
The groom said that these muffins taste like something known as sweet bread. Sweet bread is a sweet pastry or bread that we grew up eating in St. Thomas, especially around the holidays. That says a lot about this muffin recipe.
To finish the muffins off, they’re topped with simple dairy free glaze. I used culinary coconut milk and confectioners sugar for just the right consistency.
Later, I added a splash of orange juice to amp up the flavor a bit. Spoiler alert, this works really well and helps to bring out the orange zest and flavors of cinnamon, ginger, dried fruit and cardamom in the Christmas muffins.
The muffins are jam-packed with fruit and jumping out with every bite.
So are you ready to try your new favorite Christmas tradition? Try my Christmas muffins and see what you think.
Have a Merry Christmas!
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1 egg
- 1 tsp vanilla
- 1/4 cup melted butter or coconut oil (for dairy-free version)
- 1/4 cup almond milk
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- zest of one orange
- 1/8 tsp ground ginger
- pinch sea salt
- * coconut oil cooking spray
- Glaze (optional)
- 1/2 cup confectioner's sugar
- 2 tbsp thick coconut milk
- 1 tsp fresh orange juice
- Preheat oven to 350 degrees F.
- In large bowl combine almond flour, tapioca, baking soda, cranberries, raisins, cinnamon, cardamon, ground ginger and salt. In small bowl mix butter and sugar.
- Add eggs, vinegar, vanilla to small bowl and combine. Add wet ingredients to dry ingredients in large bowl.
- Spray muffin pan with coconut oil. Use ice cream scoop to fill 3/4 the way with muffin batter.
- Bake for 15-20 minutes or until toothpick inserted into center comes out clean.
- Remove from oven
If using glaze mix confectioner's sugar, coconut milk and orange juice with a whisk. Dunk, drip or dip as you please.
Enjoy these muffins with the glaze or without
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Dec 2019. Updated Dec 2020