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

flourless ginger molasses muffins on a white snowman plate and in a red tin with a green towel

5 from 6 votes

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

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!

Prep Time10

Cook Time22

Total Time32

Course: Snack

Cuisine: American

Servings: muffins

Calories: 242kcal

Author: Don Baiocchi

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 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

You can use either all fresh ginger or all ground ginger. Just double the amount (so 2 tablespoons of either one).
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 9x5" 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