These Paleo Gingerbread Muffins have all the warm flavors of the classic cookie, but in muffin form. Easy to make and so delicious! Gluten free, dairy free and perfect for breakfast or dessert.
It's that time of year again for all things gingerbread. My Paleo Gingersnaps are so popular and I wanted to create a muffin with those same flavors. These came out so good and are easy as well. Everything is mixed in one bowl by hand and are ready in under 30 minutes. Although the ingredient list may look a little long, most of it is just spices that you most likely have already.
The glaze is good, but it's not actually necessary. To be honest, I added it mainly for pictures. Of course glaze is always good, but don't feel like you can't leave them plain. If you do decide to add it, it's super simple and mixed up so quick.
These muffins are so moist! Between the coconut oil and honey they are definitely not dry at all. I also love how they are completely sweetened with honey so there is no refined sugar in them at all.
I made these with my husband in mind who loves all things gingerbread and he has been enjoying one every morning with his eggs. He has been skipping his fruit for these- seems like a good trade off 🙂 You will love how easy and delicious these are! The perfect muffin to make this holiday season!
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Paleo Gingerbread Muffins
Ingredients
Muffins
- 2 cups almond flour
- 2 tablespoons coconut flour
- ⅛ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 2 tablespoons molasses
- ½ cup honey
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
Glaze
- ¼ cup coconut butter
- 2 tablespoons honey
- 2 tablespoons water
Instructions
Muffin Instructions
- Preheat oven to 350° and line a muffin pan with 11 parchment liners.
- In a large bowl, combine almond flour, coconut flour, allspice, ginger, nutmeg, salt, and baking soda. Mix until well combined.
- Add the eggs, molasses, coconut oil, honey, and vanilla. Stir well and until no lumps remain.
- Divide evenly between the 11 muffin liners and bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.
- Best stored in the fridge.
Glaze Instructions
- In a small bowl, combine coconut butter, honey, and water. Whisk until smooth and drizzle over muffins.
Linda Whicker says
I tried these, and even though they looked pretty moist I added a little more molasses. We actually like a deep molasses flavor and these turned out perfect. I sprinkled just a little sugar on the top. My husband will love these!
Jessica DeMay says
Thanks for making them, Linda and so glad you like them!
Joyce lemire says
Your gingerbread muffin recipe is excellent. I added a few raisins and they are perfectly moist and tasty. Thanks for sharing.
Jessica DeMay says
You're welcome, Joyce! Thanks for trying them!
Aleta says
Hi can butter be used instead of coconut oil? Also can can be used instead of half cup of honey?
Thanks
Jessica DeMay says
Hi Aleta- yes, you can use butter. Are you asking what can be used in place of the honey? You could use maple or coconut sugar. But if you use coconut sugar then you'll need to add a little liquid to make up for the lost moisture. Some almond milk would work. I hope that helps and I hope you enjoy the muffins!
Tanya says
I had made some gingerbread muffins with sweetened cream cheese in the middle (they had refined flour and sugar in them) when my daughter's friends came over and that evening I decided I wanted to try to find a healthier muffins version. I adapted your recipe slightly. I cut the sweetener down to 1/3 cup and used maple syrup instead of honey. I upped the spice, based on the recipe I had made earlier in the day (1tsp of ginger and 1 tsp of cloves) and omitted the allspice because I did not have it on hand. I also added the sweetened cream cheese, so the muffins were no longer paleo. But I was very happy with the way they came out. The texture of the muffin was great, even after having had one of the less healthy ones in the morning. My daughter seemed as happy with this muffin as with the one she had had the day before. I've come across your recipes before, but hadn't tried one until last night. Thank you!
Jessica DeMay says
You're welcome Tanya! Thank you so much for trying my muffins and for the great feedback! I love your changes- they sound great. And hey, if you can tolerate cream cheese then go for it! That sounds so delicious!! 🙂 I'm glad you finally tried one of my recipes and I hope you have success with others as well!
Mary Ann | The Beach House Kitchen says
Wow, they do look incredibly moist Jessica! Perfect flavor for the holidays!
Jessica DeMay says
Thanks, Mary Ann!
Bethany @ Athletic Avocado says
These muffins look incredible moist and delicious! Tis' the season for yummy gingerbread 🙂
Jessica DeMay says
Thank you so much, Bethany!