Low sugar gingerbread chocolate swirl muffins (gluten, grain, egg, dairy free)

by purelytwins

Gingerbread muffins with a chocolate swirl made without gluten, grains, eggs and dairy and made with very little sugar.


We had a very laid back day yesterday. We were busy filming 3 new recipes 🙂 Make sure you are subscribed to our youtube channel or sign-up for our newsletter so you never miss a recipe! Our mom has been enjoying all the baking too. Keeping ourselves busy in the kitchen is helping pass the time as both of us play the waiting game.  Lori waiting for baby M. Michelle waiting for results of her patch testing.

When we were editing this recipe video our mom kept saying she wanted some of these muffins. We sadly had to tell her we already ate them all.

But good news they are super easy to make, so come join us in the kitchen.

Gluten-free, vegan gingerbread chocolate swirl muffins.

Click here to watch on youtube.


Chocolate and gingerbread is a flavor combo we fell in love with a few years ago.

We have shared a few chocolate gingerbread before from:

quick bread

bundt cake

We wanted to make something else so we could continue to enjoy those two flavors. Muffins are a quick grab-n-go meal…well for us they are a dessert 😉

Low sugar gingerbread chocolate muffins that are free of gluten, grains, eggs and dairy.




Plantains – try green bananas

Molasses – maple syrup or coconut nectar

Chocolate – try carob powder

We used pumpkin seed butter but you can use any nut or seed butter.


These chocolate gingerbread muffins have a soft moist crumb and are sinfully delicious. One bite and you will be swooning.

You would never know these muffins do not have gluten, grains, soy, dairy or eggs!  We only did 2 1/2 tablespoons molasses as we just wanted a touch of spice without being too sweet. The pumpkin seed butter and plantains help add a bit more sweetness. There is not a strong spicy gingerbread flavor, it is more subtle flavor fused with chocolate.


Gingerbread chocolate swirl muffins (gluten, grain, egg, dairy free)


Gluten-free vegan gingerbread muffins with chocolate. Healthy sweet treat made with plantains, nut butter, molasses, coconut oil and chocolate. Grain-free, soy-free, egg-free, dairy-free muffins.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: makes 12 muffins 1x


Gingerbread muffins

  • 2 large plantains (14 oz after being peeled)
  • 1/4 cup coconut oil, liquid (2 oz)
  • 1/4 cup nut or seed butter (2 1/4 oz)
  • 2 1/2 tablespoon molasses (2 oz)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 1/4 teaspoons ginger
  • 1/4 teaspoon cloves

Chocolate sauce

  • 2 tablespoon coconut oil
  • 2 tablespoon nut or seed butter
  • 10 drops stevia
  • 4 tablespoon raw cacao powder


Gingerbread muffins

  1. Preheat oven to 350 degrees.
  2. Peel plantain and roughly chop.
  3. Place plantain into vitamix with remaining ingredients.
  4. Blend until smooth.
  5. Pour muffin batter into bowl.
  6. Lightly grease muffin pan. Scoop some batter into muffin pan.
  7. Now make chocolate sauce.
  8. Place coconut oil, cacao powder, stevia and nut/seed butter into bowl and stir together.
  9. Scoop some chocolate sauce in muffins.
  10. Finish scooping the remaining gingerbread batter on top of chocolate.
  11. Take a spoon and swirl chocolate around.
  12. Place muffins into oven and bake for about 15 minutes.
  13. Let cool a few minutes in pan.
  14. Carefully remove muffins from pan.

Hope you guys enjoy these muffins as much as we did!

We cannot wait to make them again…and again.


Do you like muffins? What is your favorite muffin flavor?

Do you like chocolate and gingerbread together? Do you like molasses?

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Katie @ Talk Less Say More September 24, 2014 - 8:33 am

Those look AMAZING! Did you make the pumpkin seed butter yourself? I’ve never tried pumpkin seed butter before but it sounds so good!

purelytwins September 24, 2014 - 4:22 pm

yes we did Katie, we buy raw pumpkin seeds, soak them, dehydrate them to dry, then grind them into a nut butter in our vitamix. super easy 😉 we love it

Sam @ PancakeWarriors September 24, 2014 - 8:43 am

Ladies this is such a treat. I’ve honesrtly been craving gingerbread since it got cold. I’ve got all the ingredients can’t wait to try this!!!! Baby watch 2014 is on 🙂

purelytwins September 24, 2014 - 4:22 pm

thanks Sam!! yep 😉

Rebecca @ Strength and Sunshine September 24, 2014 - 8:45 am

Love when you girls make egg-free things!

purelytwins September 24, 2014 - 4:23 pm

we are glad we are able to create them for you to enjoy Rebecca as we have a lot of purely twins readers who can’t do eggs so we try to make sure to get some recipes friendly for everyone 🙂

Lauren September 24, 2014 - 12:11 pm

I LOVE gingerbread! And muffins! Though my favorite muffins are corn, they’re amazing and I never eat them because I lack self control 😉 I hope Michelle gets her results soon! Best of luck with labor Lori!

purelytwins September 24, 2014 - 4:23 pm

us too Lauren!! gingerbread is the best!and thank you!

Emma September 24, 2014 - 5:22 pm

These look amazing! I’m so intrigued by all your plantain baking. This recipe is definitely tempting me.

purelytwins September 24, 2014 - 5:25 pm

thank you Emma! Oh yes we adore using plantains for baking, they make it super easy for grain-free recipes.

abbydumont September 24, 2014 - 5:44 pm

I love your plantain baked treats! These are next on my list!

So curious though, and I keep meaning to ask – why don’t you ever use sea salt in your baking? It brings out the sweetness in baked goods. I find it essential, and you almost need to use less sugar if you use salt when you bake. For a recipe like this making 12 muffins I’d use 1/2 tsp.

purelytwins September 24, 2014 - 5:47 pm

really we forget, but we are starting to add salt back into our recipes. we always meant to put in the final recipes, but forget 🙂

abbydumont September 24, 2014 - 7:35 pm

Ah! I just was wondering because I know you both love it in savory things and your other meals/smoothies.

Kimberly September 24, 2014 - 7:40 pm

I love recipes without eggs also and am always so happy when you guys post ones like that! I wondered if it mattered whether the plantains were green or ripe? Can’t wait to try this one!


purelytwins September 25, 2014 - 7:17 am

it doesn’t matter too much, just the ripe ones will be sweeter in this recipe.

Kimberly September 25, 2014 - 9:40 am

Ok thanks!

Brittany @ Delights and Delectables September 24, 2014 - 10:20 pm

How long do you soak your pumpkin seeds?? I need to make my own pumpkin seed butter for sure.. and these muffins to put it on! 😉

purelytwins September 25, 2014 - 8:47 am

We soak at least 4 hours sometimes 6-8 hours.

Meg @ A Dash of Meg September 24, 2014 - 11:12 pm

you girls make the most MEG APPROVED recipes ever – you amaze me all of the time

purelytwins September 25, 2014 - 7:18 am

thanks sweetie 😉 we have fun creating new recipes!

Michelle @ Vitamin Sunshine September 25, 2014 - 5:31 am

Yum! Love that combo. Need to pick up some plantains soon.

purelytwins September 25, 2014 - 7:18 am

thanks Michelle, let us know if you try it out!

barb September 25, 2014 - 12:03 pm

Yum. Want to make this. Just curious, since real ginger is so healthy, will you make some goodies that use real ginger in the recipe ? I’m sure dried is good too, but ginger is a superfood so why not use it in as many recipes as we can

purelytwins September 25, 2014 - 12:18 pm

Barb you can add in fresh grated ginger to this recipe – probably at least 1 tbsp worth to replace the ground.

Food Coma Fridays #2: September Favorites September 26, 2014 - 10:14 pm

[…] gingerbread chocolate swirl muffins. I LOVE gingerbread. Or anything with ginger. Must be my red hair sending subliminal messages to my […]

Foodie Monday Meanderings | The Wellness Wonderland September 29, 2014 - 2:59 pm

[…] -These muffins look so amazing right now! Who wants to make them with me? Purely Twins are so creative in the kitchen. […]


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