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Paleo Gingerbread Muffins (gluten-free, dairy-free)

Dec 16, 2020 · 12 Comments

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Paleo gingerbread muffins on a green towel and on a white snowman plate
Paleo gingerbread muffins on a green towel and on a white snowman plate

These Paleo Gingerbread Muffins are the perfect winter treat!

They’re light, fluffy and moist, full of warm spices and the earthy tang of molasses.

They’re easy to make and not too sweet – great with breakfast or for a snack, maybe with a cup of tea or coffee.

Plus these healthy gingerbread muffins are also gluten-free, dairy-free and refined sugar-free!

healthy gingerbread muffins on a green towel and in a muffin pan

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

As soon as Thanksgiving is over, I want all things gingerbread.

I love the warm spices, the slightly spicy kick of ginger and the deep, dark flavor of molasses.

And these Paleo Gingerbread Muffins have all of that going for them.

They somehow end up being light and fluffy but also moist – the perfect combination.

And they have both the fragrant, almost floral fresh ginger and the huskier ground ginger to get the full ginger experience.

Since they’re made with ingredients like ground almonds, eggs, ginger and honey, they won’t weigh you down or give you a sugar crash.

I love these dark, moody little muffins just as they are, but if you want to dress them up a bit, I show you how to make Paleo powdered sugar to dust over the top (but you can also use regular powdered sugar).

 

What you need for Paleo Gingerbread Muffins

Ingredients (clicks the links for recommended brands):

  • almond flour
  • fine sea salt
  • baking soda
  • eggs
  • honey
  • unsulphured molasses
  • fresh ginger
  • ground ginger
  • cinnamon
  • nutmeg
  • cloves
  • coconut sugar (if dusting with powdered sugar)
  • arrowroot or tapioca flour (if dusting with powdered sugar)

Equipment:

  • a muffin pan
  • muffin cups for lining the tin
  • 2 mixing bowls
  • a whisk
  • a spatula
  • a microplane grater/zester
  • measuring spoons (these are my favorite because they fit inside spice jars!)
  • measuring cups
  • a measuring glass
  • a cooling rack
  • a food processor or high-speed blender (if dusting with powdered sugar)
  • a fine mesh sieve (if dusting with powdered sugar)
flourless ginger molasses muffins on a white snowman plate and in a red tin with a green towel

How to make Paleo Gingerbread Muffins

Step 1: Heat the oven to 350°.

Step 2: Line a muffin tin with the muffin cups.

Step 3: Peel the fresh ginger with a spoon (yes, really! It’s great for peeling ginger) and grate the ginger so you have 1 tablespoon (you’ll need about a 2-3″ piece of ginger).

Step 4: In one large mixing bowl, whisk together the almond flour, salt, baking soda, cinnamon, ground ginger, cloves and nutmeg.

Step 5: In a medium mixing bowl or large measuring glass, whisk together the eggs, molasses and honey.

Step 6: Stir the wet ingredients into the dry ingredients until fully combined. Stir in the fresh ginger.

Step 7: Pour a scant 1/4 cup of the batter into each muffin cup. You should get 8 muffins.

Step 8: Bake for 18-20 minutes, rotating the pan 180° halfway through cooking time. You want a toothpick to come out mostly clean and the top to look completely dry.

Step 9: Let the muffin tin cool on a wire rack until the muffins are completely cool.

Step 10: If making the powdered sugar, add the sugar and arrowroot or tapioca to a food processor or high powered blender. Blend until the mixture has been ground down to the texture of powdered sugar. Add the powdered sugar to a fine mesh sieve and dust over the top of the cooled muffins.

(Hat tip to Back Porch Paleo for this tip: cover your appliance with a towel while you blend, otherwise the powder will seep through and cover your counter.)

gluten-free gingerbread muffins on a white snowman plate and in a red snowman tin with a green towel

Frequently Asked Questions (FAQ)

Can I make substitutions?

You can use either all fresh ginger or all ground ginger. Just double the amount (so 2 teaspoons ground or 2 tablespoons fresh).

No molasses? Use the darkest pure maple syrup you can find. It won’t have quite the same flavor but it’ll be close and still be delicious.

No honey? Again, use maple syrup. The sweetness of the honey balances the bitterness of the molasses. Maple syrup won’t be quite as sweet but they’ll still be good.

You can also make this into a gingerbread loaf: line a 9×5″ loaf pan with parchment paper and grease the sides. Pour the batter in, smooth the top and bake at 350° for 35-40 minutes.

Can I make these Paleo Gingerbread Muffins ahead of time?

These almond flour gingerbread muffins will keep covered in the fridge for up to 5 days.

Can I freeze these Paleo Gingerbread Muffins?

You can wrap each one individually in plastic wrap, put in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.

Other Paleo baked goods and Christmas treats:

  1. Paleo Gingerbread Loaf
  2. Paleo Gingerbread Pancakes
  3. Pumpkin Streusel Muffins
  4. Flourless Chocolate Espresso Cake with Kahlua Whipped Cream
  5. Mini Rosemary Rum Pecan Pies
  6. Olive Oil Apple Bread
flourless ginger molasses muffins on a white snowman plate and in a red tin with a green towel

Paleo Gingerbread Muffins (gluten-free, dairy-free)

Don Baiocchi
The Paleo Gingerbread Muffins are light, fluffy and moist, full of warm spices and molasses. Since they're lightly sweetened, they're perfect with breakfast or for a snack. Plus they're gluten-free, dairy-free and refined sugar-free!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course Snack
Cuisine American
Servings 8 muffins
Calories 242 kcal

Ingredients
  

  • 2-3" fresh ginger
  • 2 cups superfine blanched almond flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 2 eggs, room temperature
  • ¼ cup honey
  • ¼ cup unsulphured molasses
  • ½ cup coconut sugar (optional, for topping)
  • ½ tablespoon arrowroot or tapioca flour (optional, for topping)

Instructions
 

  • Heat the oven to 350°.
  • Line a muffin tin with 8 paper liners.
  • Use a spoon to peel the fresh ginger. Grate the ginger until you have 1 tablespoon.
  • In a large bowl, whisk the almond flour, cinnamon, ground ginger, baking soda, salt, nutmeg and cloves.
  • In a large measuring glass, add the honey and molasses. Add the eggs and whisk until blended. (Or pour the liquids into a bowl, add the eggs and ginger and whisk until blended).
  • Stir the wet ingredients into the dry ingredients. Stir in the 1 tablespoon fresh ginger.
  • Add a scant ¼ cup scoops to the muffin liners.
  • Bake for 18-20 minutes, rotating the pan 180° halfway through, until a toothpick comes out mostly clean and the tops are completely dry. Set the tin on a wire rack to cool completely.
  • If making the powdered sugar, add the coconut sugar and arrowroot or tapioca to a food processor or high-speed blender. Cover it with a towel so the powder doesn't go everywhere and blitz until the consistency of powdered sugar. Add some to a fine mesh sieve and dust over the cooled muffins. Save any extra for another use.

Notes

Make ahead instructions
These muffins will keep covered in the fridge for up to 5 days.
You can also wrap each one individually in plastic wrap, put in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
Substitutions and variations
  1. You can use either all fresh ginger or all ground ginger. Just double the amount (so 2 tablespoons of either one).
  2. No molasses? Use the darkest pure maple syrup you can find. It won’t have quite the same flavor but it’ll be close and still be delicious.
  3. No honey? Again, use maple syrup. The sweetness of the honey balances the bitterness of the molasses. Maple syrup won’t be quite as sweet but they’ll still be good.
  4. You can also make this into a gingerbread loaf: line a 9×5″ loaf pan with parchment paper and grease the sides. Pour the batter in, smooth the top and bake at 350° for 35-40 minutes.

Nutrition

Serving: 1muffinCalories: 242kcalCarbohydrates: 24gProtein: 7gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 234mgPotassium: 372mgFiber: 2gSugar: 19gVitamin A: 61IUVitamin C: 0.2mgCalcium: 99mgIron: 1mg
Keyword paleo christmas recipe, paleo gingerbread, paleo muffin
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Reader Interactions

Comments

  1. Stacey Crawford says

    December 26, 2020 at 12:13 pm

    5 stars
    Love the real ginger in these yummy muffins and so much easier than making the cookies!

    Reply
    • Paleo Gluten Free Guy says

      December 28, 2020 at 11:28 am

      Thanks! Real ginger is so good! 🙂

      Reply
  2. Kelly says

    December 24, 2020 at 4:50 pm

    5 stars
    These muffins are divine! Full of ginger and so delicious!

    Reply
    • Paleo Gluten Free Guy says

      December 26, 2020 at 10:23 am

      Thanks so much!

      Reply
  3. Megan Stevens says

    December 24, 2020 at 9:12 am

    5 stars
    What a fun and delicious seasonal treat!! I love moist muffins so much! 😉

    Reply
    • Paleo Gluten Free Guy says

      December 26, 2020 at 10:23 am

      It’s like getting to eat cake without actually eating cake! 😉

      Reply
  4. Jennifer Fisher says

    December 22, 2020 at 6:11 am

    5 stars
    Baking boss with that fresh ginger in your muffins! I am a huge gingerbread fan . . . and super excited to be putting this on my brunch menu! Thanks!

    Reply
    • Paleo Gluten Free Guy says

      December 26, 2020 at 10:24 am

      Ha, thanks!

      Reply
  5. tina says

    December 21, 2020 at 10:19 pm

    5 stars
    I am absolutely loving that this recipe uses real ginger! So YUM!

    Reply
    • Paleo Gluten Free Guy says

      December 26, 2020 at 10:24 am

      Real ginger is the best!

      Reply
  6. Jean Choi says

    December 21, 2020 at 7:37 pm

    5 stars
    So perfect for Christmas morning! My family will love this.

    Reply
    • Paleo Gluten Free Guy says

      December 26, 2020 at 10:24 am

      I hope they do! 🙂

      Reply
5 from 6 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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