These Healthy Paleo Gingerbread Muffins are light, fluffy and airy and have a rich ginger and molasses flavor. In addition, these easy holiday muffins are nut free, dairy free and lower in sugar than your average muffin. They make a delicious, lightly sweetened winter treat - perfect for kids and adults alike!
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.
Paleo Gingerbread baked goods (like these healthy gingerbread muffins) are one of my go-to holiday treats. From truffles to waffles, breakfast cake to cookies...I love gingerbread in all forms.
Healthy Paleo Gingerbread Muffins
These muffins are up there as one of the best healthy gingerbread recipes. They are:
- gluten free & grain free
- nut free
- dairy free
- lightly sweetened
- flavorful
- fluffy and airy
They pair perfectly with a dollop of coconut cream, crumbled on top of a breakfast yogurt bowl, drizzled with Paleo icing or eaten alongside a mug of hot cocoa.
Ingredients in Paleo Gingerbread Muffins
Don't be fooled by the long list of ingredients in this recipe. I promise, despite the amount of ingredients needed, this is a simple, easy ginger muffin recipe. The reason for the long list is simply to get that rich, flavorful gingerbread taste.
Here's what you need:
- cassava flour
- sunflower seeds
- baking powder
- ground ginger
- cinnamon
- nutmeg
- ground clove
- salt
- eggs
- molasses
- avocado oil
- water
- vanilla
This recipe is only sweetened with molasses, but additional sweetener (such as honey or maple syrup) may be added.
How to Make Gingerbread Muffins
These cinnamon and ginger muffins are super easy to make! Here's the step-by-step process:
First, preheat your oven to 350 degrees F.
In a large mixing bowl, whisk together all dry ingredients. This includes the cassava flour, sunflower seed flour, baking powder, ginger, cinnamon, nutmeg, salt and clove.
In another mixing bowl, whisk together all wet ingredients. This includes the eggs, molasses, avocado oil, water, vanilla and optional sweetener.
Pour the wet mixture into the dry mixture and whisk until smooth.
Then, pour batter into a silicone lined muffin pan, filling each muffin cup nearly to the top (making 8 muffins).
Place the muffins in the oven and bake at 350 F degrees for 12-15 minutes. They should be just slightly under-baked in the middle.
After baking, remove the muffins from the oven and cool them to room temperature on a wire cooling rack. Be sure to remove the muffins from the silicone liners.
How to Store Gingerbread Muffins
These cassava flour gingerbread muffins can be stored in an air-tight container at room temperature for a couple of days, in the fridge up to one week, or in the freezer up to one month.
They are best slightly warmed in the microwave (or oven) prior to eating and I love drizzling them with homemade icing or a dairy free yogurt.
More Easy Gingerbread Recipes
I have quite a selection of gluten free, Paleo friendly gingerbread recipes on the blog. Here are a few personal favorites:
Enjoy!
Print
Paleo Gingerbread Muffins
- Prep Time: 5 min
- Cook Time: 12 min
- Total Time: 17 minutes
- Yield: 8 muffins
Description
Delicious, light and airy Paleo Gingerbread Muffins. These muffins are made with cassava flour and have a delicious, bold gingerbread flavor. Perfect for snacking, breakfast or even dessert.
Ingredients
- 1 cup cassava flour (115g) sifted, spooned & leveled
- ⅓ cup ground sunflower seeds (30g) spooned & leveled*
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp pink salt
- ⅛ tsp ground clove
- 3 large eggs
- 2 Tbsp molasses
- 2 Tbsp avocado oil
- 3 Tbsp water
- 1 tsp vanilla extract
- Optional: 1-2 Tbsp sweetener of choice**
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together all dry ingredients: cassava flour, sunflower seed flour, baking powder, ginger, cinnamon, nutmeg, salt and clove.
- In another mixing bowl, whisk together all wet ingredients: eggs, molasses, avocado oil, water, vanilla and optional sweetener.
- Pour the wet mixture into the dry mixture. Whisk until smooth.
- Pour batter into a silicone lined muffin pan, filling each muffin cup nearly to the top (making 8 muffins).
- Bake at 350 F degrees for 12-15 minutes.
- Remove from oven and cool to room temperature on a wire cooling rack.
muffin pan, filling each muffin cup nearly to the top (making 8 muffins).Notes
*I ground raw sunflower seeds in a coffee grinder, then measured ⅓ cup. Almond flour will work as a substitute.
**I did not add any sweetener (besides molasses) to this recipe. If you want a sweeter muffin, add 1-2 tablespoons of your favorite sweetener (honey, maple syrup...).
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.