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Paleo Gingerbread Muffins
4.4 from 15 votes

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 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 9 muffins
Calories: 305 kcal
Course: Breakfast, Baked Goods
Cuisine: American

Ingredients

  • 4 egg large
  • 1/3 cup molasses
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract pure
  • 1/3 cup avocado oil see note
  • 1 1/2 Tbsp ginger grated, fresh
  • 1 2/3 cups almond flour fine
  • 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 salt sea salt
For Topping:
  • 1/2 cup pecans chopped, raw
  • 1/2 batch Vegan Cream Cheese Frosting optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a muffin pan with muffin papers (or spray with cooking oil). 
  2. 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
  3. 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).
  4. 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 Information

Serving 1of 9 Calories 305kcal (15%) Carbohydrates 27g (9%) Protein 9g (18%) Fat 18g (28%) Sugar 17g (34%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 305

% Daily Value*

Serving 1of 9
Calories 305kcal 15%
Carbohydrates 27g 9%
Protein 9g 18%
Fat 18g 28%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.