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.
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.
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.
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.
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!
Paleo Gingerbread Muffins
Ingredients
- 4 large eggs
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp avocado oil see note*
- 1 1/2 Tbsp fresh ginger grated
- 1 2/3 cups fine almond flour
- 1/3 cup coconut flour
- 3 Tbsp tapioca flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/2 tsp sea salt
For Topping:
- 1/2 cup raw pecans chopped
- 1/2 batch Vegan Cream Cheese Frosting optional
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with muffin papers (or spray with cooking oil).Â
- 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.
I would loved to see a picture of the kids in their uniform eating one of your treats! How cute that would be. I bet they could flip you over their backs after eating one. I hope you are keeping a safe distance from them!
Hi! Do you happen to know the nutritional information for these? They sound incredible! Thanks for posting!
Hi Lindsay!
I added the nutrition facts to the recipe card. Hope you enjoy! xo
Sounds yummy, but I am cutting out sugars. Will the consistency of the muffins change if I cut out the maple syrup?
@Donna S, try Birch Benders Keto Syrup!
Gonna tell my wife to watch and learn this recipe .
Nicely done. Thanks 🙂
Can you substitute anything for the tapioca flour? I try not to eat it because it spikes my blood sugar. Love your recipes!
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.
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/
Is there a way to replace the coconut flour with something else? Maybe more almond flour? Thank you!
@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)
@Hana, also tigernut flour which I have yet to work with but have seen in many commercial keto/paleo/vegan products
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
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