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Paleo Gingerbread Muffins

Grain-free, refined sugar-free, dairy-free paleo gingerbread muffins. These moist, warmly-spiced muffins are an epic holiday treat that happens to be healthy enough for breakfast.

Paleo Gingerbread Muffins with Dairy-Free Cream Cheese Frosting - grain-free, refined sugar-free, healthy and delicious! | TheRoastedRoot.net #glutenfree

I did a thing.

I turned my Paleo Gingerbread Loaf into muffins and I can’t say I regret it.

In fact, this may just be my new favorite muffin, second only to my much-adored Grain-Free Morning Glory Muffins.

Paleo Gingerbread Muffins with Dairy-Free Cream Cheese Frosting - grain-free, refined sugar-free, healthy and delicious! | TheRoastedRoot.net #glutenfree

I brought these muffins to Jiujitsu because I knew I would consume half of them in a 5-minute window if didn’t immediately remove the temptation.

I was concerned the kids wouldn’t enjoy them, because: molasses (I find molasses can be hit or miss with the young ones), but alas, the Jitz kids gave the muffins the ultimate thumbs up. So rest assured, these bad boys are kid tested, kid approved.

…Also approved by my face, but let’s face it, I’m a heathen when it comes to sugar, so take my own review with a grain of salt.

Paleo Gingerbread Muffins with Dairy-Free Cream Cheese Frosting - grain-free, refined sugar-free, healthy and delicious! | TheRoastedRoot.net #glutenfree

Per usual, I simply whized all the ingredients for the muffin batter in a blender. I baked them up with some chopped pecans on top, and the rest is history.

I shmeared these muffins with my cashew-based Vegan Cream Cheese Frosting because I had some leftover from my Vegan Pumpkin Snack Cake.

I find the tangy creamy frosting gives the muffins a lovely little essence, so of course I recommend it, but the muffins are lovely when they’re simply topped with chopped pecans as well.

Paleo Gingerbread Muffins with Dairy-Free Cream Cheese Frosting - grain-free, refined sugar-free, healthy and delicious! | TheRoastedRoot.net #glutenfree

Paleo Gingerbread Muffins with Dairy-Free Cream Cheese Frosting - grain-free, refined sugar-free, healthy and delicious! | TheRoastedRoot.net #glutenfree

Recipe Adaptations?

Typically I would give you options for changing up my baked goods, but because the sweeteners are liquid and there’s coconut flour involved, I strongly recommend you follow the recipe to a T. 

Coconut flour is that finicky ingredient around which all other ingredients revolve. The one exception is you can swap the tapioca flour for arrowroot.

I hope you love these warmly-spiced delights!

Wooden block with finished gingerbread muffins on top.

Paleo Gingerbread Muffins

Grain-free, healthy gingerbread muffins made with all whole food ingredients. These almond flour ginger bread muffins are a lovely snack or breakfast for the fall and winter.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
9 muffins

Ingredients

For Topping:

Instructions

  • Preheat the oven to 350 degrees F and line a muffin pan with muffin papers (or spray with cooking oil). 
  • Add all the ingredients for the muffins to a blender. Blend until completely smooth. Pour the batter into the prepared muffin pan, filling the holes 3/4 of the way up. Sprinkle with chopped pecans
  • Bake 20 to 25 minutes on the center rack of the preheated oven, until muffins are set up. Turn off the oven and allow muffins to sit in the warm oven another 3 to 5 minutes. Remove muffins from the oven and allow them to cool at least 30 minutes before serving (if you try eating the muffins too early, they will stick to the muffin papers).
  • If desired, spread Vegan Cream Cheese Frosting on top of the muffins, or serve the muffins with the frosting.

Notes

*You can also use coconut oil or algae oil.

Nutrition

Serving: 1of 9 - Calories: 305kcal - Carbohydrates: 27g - Protein: 9g - Fat: 18g - Sugar: 17g
Course: Breakfast, Muffins
Cuisine: American
Keyword: dairy free, gingerbread, healthy, holiday, muffins, paleo
Servings: 9 muffins
Calories: 305kcal
Author: Julia
Recipe Rating




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Felicity

Saturday 4th of June 2022

Hi, I love the muffins! Thanks for the great recipe. How can I make this work as a loaf (using a 23 x 13cm loaf tin)? I expect that I would need to bake for a longer time frame but would there be any ingredients that need to be adjusted for this format? Thanks Felicity

Julia

Sunday 5th of June 2022

Hi Felicity! I haven't tested the loaf version, but I would aim for 50-60 minutes at 350 and see where that takes me. Aside from that, you shouldn't have to make any adjustments! Let me know how it turns out! xo

Hana

Wednesday 20th of November 2019

Is there a way to replace the coconut flour with something else? Maybe more almond flour? Thank you!

Stephanie Sommovigo

Thursday 9th of December 2021

@Hana, also tigernut flour which I have yet to work with but have seen in many commercial keto/paleo/vegan products

Stephanie Sommovigo

Thursday 9th of December 2021

@Hana, you can try Teff or Sorghum Flour. I always like to add a little Xanthan Gum (1tbsp) for elasticity and cider vinegar (1/2 tbsp) which is a dough conditioner (won’t change the flavor)

Racheal Green

Friday 22nd of February 2019

I have made this for my partner and she loved them so much. I am gonna be sticking to your recipes now :) Can you please make something with strawberries and dark chocolate she loves them.

Julia

Saturday 23rd of February 2019

Hi Rachel! I'm so happy to hear you ladies enjoy the muffins!! Thanks so much for the sweet note! I do have a Strawberry Muffin recipe you can add dark chocolate to! Check it out here: https://www.theroastedroot.net/paleo-strawberry-muffins/

Sheila Anderson-Roque

Friday 4th of January 2019

Can you substitute anything for the tapioca flour? I try not to eat it because it spikes my blood sugar. Love your recipes!

pkan

Friday 4th of January 2019

Nicely done. Thanks :-)

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