I wasn’t sure if I liked gingerbread or not. So I figured, why not create a gingerbread recipe? I mean, what else do you do if you’re not sure about a certain flavor!? 😉 I went with Paleo Gingerbread Muffins, as I do love muffins and I’m always looking for more muffin recipes to add to my collection. My conclusion? I DO like it! Yes, I like gingerbread very much!
These Paleo Gingerbread Muffins are light, fluffy and airy but still moist. They are flavored with ginger, cinnamon, nutmeg, clove and molasses. In addition, these muffins are nut free since they use a combination of cassava flour and ground sunflower seed. They make a delicious, lightly sweetened winter treat. Perfect for kids and adults alike!
Having never made gingerbread anything before, I didn’t even know the whole spectrum of spices I needed to achieve a gingerbread flavor. But, thanks to google, I quickly found my answer.
Spices Needed for Gingerbread Muffins
To get a gingerbread flavor you need: ginger, nutmeg, clove, cinnamon and molasses. Now, of course some recipes are slightly different. For instance, some people use allspice in their gingerbread flavoring. But not me. I wanted to keep things as simple as possible, but still achieve a great gingerbread flavor.
And to be honest, my first batch was absolutely lacking in flavor. That bold seasoning I was looking for was nowhere to be found. See, I was timid about adding too much ginger. Ultimately, what I found was that when it comes to cloves a little goes a long way but plenty of ginger tastes great.
Texture of Paleo Gingerbread Muffins
Another thing I realized was just how much the use of baking soda makes bread products rise! Unlike most of my muffin recipes, these are not dense and moist but rather light, fluffy and airy. These gingerbread muffins have more of a cupcake texture, than a muffin texture. Or, at least that’s how I would categorize it. Their sugar content, on the other hand, is nowhere near that of a typical cupcake.
These healthy Paleo Gingerbread Muffins are so simple to make and bake. I love that the ingredients can be combined in only one bowl (less clean-up) and they bake quickly. I like pairing them with a warm cup of coffee, cocoa or tea, especially this time of year.
Like with many of my recipes, these muffins are not overly sweet, so you may add a little extra sugar or sweetener if you wish (1-2 Tbsp). I enjoyed a couple of these delicious Paleo Gingerbread Muffins with almond milk yogurt, cinnamon and pomegranate seeds – makes them look so festive!
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.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients.
- Add in all wet ingredients and mix well.
- Pour batter into a lined muffin pan.
- Bake at 350 degrees for 10-12 minutes.
*You may substitute almond flour for the ground sunflower seeds.
**I did not add any additional sugar/sweeteners to this recipe but if you prefer a sweeter flavor then 1-2 Tbsp of any sugar or sweetener may be added.
Keywords: muffins, nut free, gingerbread, Paleo, cassava flour, snack