These paleo gingerbread muffins are soft and fluffy with a mild gingerbread flavor. They're made with a combination of cassava flour and tigernut flour, sweetened with maple syrup and flavored with warming spices like ginger, cinnamon and nutmeg. This muffin recipe is paleo friendly and nut free.
As a kid, I was convinced that I didn't like gingerbread.
Looking back, I don't know why I ever thought that - pretty sure I had never even tasted gingerbread. I was just thoroughly convinced it wasn't for me.
Well, things have definitely changed!
These paleo gingerbread muffins are one of my favorite muffin recipes. They are made with a combination of cassava flour and tigernut flour, making them both grain free and nut free. They have a soft, tender texture and delicious gingerbread flavor.
My kids aren't huge gingerbread fans, but still love these muffins since the ginger and molasses flavors aren't overpowering.
Why You'll Love these Gingerbread Muffins
- paleo friendly - made with wholesome ingredients you can feel good about
- gluten free and grain free - these muffins are made without wheat or oats
- nut free - I used a combination of cassava flour and tigernut flour to keep this recipe nut free
- easy to make - a simple, one-bowl muffin recipe that bakes in under 30 minutes.
Ingredients
The full recipe for these gluten free gingerbread muffins can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- cassava flour - I recommend using Otto's Naturals brand.
- tigernut flour - gives these muffins a sweeter, nutty flavor without adding nuts. The best swap would be ground sunflower seeds or almond flour.
- baking powder - for the rise
- salt - brings out more flavor
- ground spices - ginger, cinnamon and nutmeg
- eggs - to bind the ingredients and give the muffins structure
- yogurt - I used vanilla coconut yogurt, but you can use regular yogurt or a nut milk yogurt too
- maple syrup - to sweeten the muffins
- molasses - for that classic gingerbread flavor
- vanilla extract - for flavor
How to Make Paleo Gingerbread Muffins
The batter is made in a mixing bowl, poured into a lined muffin tin and then baked in the oven. Here are the steps:
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 muffin liners.
- Combine the dry ingredients in a large mixing bowl.
- Mix in the wet ingredients.
- Pour the batter into your lined muffin tin.
- Place the muffins in your oven and bake at 350 degrees for 20-25 minutes.
- After baking, remove the muffins from the oven and let them cool for 5-10 minutes in the muffin tin, then transfer them to a wire cooling rack.
- Enjoy as-is or top with icing or frosting.
Storage
These cassava gingerbread muffins are best kept in an airtight container in the fridge and enjoyed within one week. For longer storage, keep them in a sealed baggie and store in the freezer, up to one month.
FAQ
I have not tested any swaps for cassava flour, so can't guarantee results using another flour. But your best bets would be either a gluten free blend, all purpose flour or oat flour, swapped at a 1:1 ratio by weight (given in grams).
The best substitute for tigernut flour is either almond flour or ground sunflower seeds.
I topped these muffins with a simple icing made with powdered sugar and almond milk, then added a pinch of ground ginger.
More Paleo Gingerbread Recipes
Looking for more recipes like this? Check out these gingerbread recipes:
Paleo Gingerbread Muffins (Nut Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 11-12 muffins 1x
Description
Healthy gingerbread muffins made with cassava flour and tigernut flour and sweetened with maple syrup.
Ingredients
- 1 cup cassava flour (115g) sift, spoon and level
- 1 cup tigernut flour (90g) sift, spoon and level
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp salt
- 3 large eggs
- 1 cup yogurt (I used coconut yogurt)
- ¼ cup maple syrup
- 1 Tbsp molasses
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 muffin liners.
- In a large mixing bowl, whisk together the dry ingredients. This includes the cassava flour, tigernut flour, baking powder, ginger, cinnamon, nutmeg and salt.
- Add in the wet ingredients: eggs, yogurt, maple syrup, molasses and vanilla. Whisk until well combined.
- Pour the batter into your lined muffin tin, filling each slot about ¾ full.
- Place the muffins in your preheated oven and bake at 350 degrees F for 20-25 minutes.
- After baking, let the muffins cool a few minutes in the muffin tin, then transfer them to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Notes
You can enjoy these muffins as-is or top with your favorite icing or frosting. In the photos, I topped mine with a simple icing made with powdered sugar and almond milk, then added a pinch of ground ginger.
Liz
These came out incredibly dry for me. I weighed the flours and baked for 14 minutes (they weren’t set at 12). I added an extra tablespoon of sweetener and still found them very dry and somewhat flavorless…had high hopes too.
Katie
I'm sorry they didn't turn out for you. This is an old recipe and I haven't had a chance to update it in quite some time, but I'll keep your comments in mind when it gets a refresh.