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    Home » Paleo

    Healthy Paleo Gingerbread Muffins (Nut Free, Low Sugar)

    Published: Nov 28, 2017 · by Katie

    Jump to Recipe·Print Recipe

    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!gluten-free-molasses-muffins

    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.

    low-sugar-gingerbread-muffins

    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.  

    healthy-gingerbread-muffin-recipe

    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.

    grain-free-gingerbread-muffin-recipe

    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.

    easy-gingerbread-muffins-recipe-nut-free-Paleo

    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:

    • Chocolate Gingerbread Truffles
    • Allergy Free Gingerbread Waffles
    • Gingerbread Protein Muffins

    Enjoy!

    Print
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    Paleo-Gingerbread-Muffins-with-Cassava-Flour

    Paleo Gingerbread Muffins

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Katie
    • Prep Time: 5 min
    • Cook Time: 12 min
    • Total Time: 17 minutes
    • Yield: 8 muffins
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    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

    Scale
    • 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

    1. Preheat oven to 350 degrees F.
    2. In a large mixing bowl, whisk together all dry ingredients: cassava flour, sunflower seed flour, baking powder, ginger, cinnamon, nutmeg, salt and clove.
    3. In another mixing bowl, whisk together all wet ingredients: eggs, molasses, avocado oil, water, vanilla and optional sweetener.  
    4. Pour the wet mixture into the dry mixture.  Whisk until smooth.
    5. Pour batter into a silicone lined muffin pan, filling each muffin cup nearly to the top (making 8 muffins).
    6. Bake at 350 F degrees for 12-15 minutes.
    7. Remove from oven and cool to room temperature on a wire cooling rack.

    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...).

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    healthy-Paleo-Gingerbread-Muffins-Recipe

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    Comments

    1. Liz

      December 19, 2023 at 12:26 pm

      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.

      Reply
      • Katie

        December 19, 2023 at 12:30 pm

        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.

        Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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