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Paleo Gingerbread Muffins

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  • Author: Katie
  • Prep Time: 5 min
  • Cook Time: 12 min
  • Total Time: 17 minutes
  • Yield: 8 muffins 1x


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.


  • 1 cup cassava flour (115g) sifted, spooned & leveled
  • 1/3 cup ground sunflower seeds (30g) spooned & leveled*
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp pink salt
  • 1/8 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**


  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.


*I ground raw sunflower seeds in a coffee grinder, then measured 1/3 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...).