These Paleo Gingerbread Muffins capture the cozy, warm flavors of classic gingerbread in a soft, handheld muffin. They’re simple to make, naturally gluten- and dairy-free, and work well for breakfast, snack, or dessert.
If you enjoy gingerbread flavors, these muffins are an easy twist on my popular Paleo Gingersnaps. The batter comes together in one bowl by hand and bakes in under 20 minutes. The ingredient list may look long, but most items are common spices you likely already have in your pantry.
A simple glaze is optional — I added it for photos, but the muffins are delicious plain. The glaze is quick to make if you want a touch of sweetness and shine.
These muffins stay moist thanks to the coconut oil and honey. They’re sweetened naturally with honey and contain no refined sugar, making them a cleaner alternative to traditional muffins.
I made these with family in mind, and they’ve been a hit at breakfast. They pair nicely with eggs or a cup of coffee. Easy, flavorful, and festive — perfect for the holiday season or any time you want gingerbread vibes.
Paleo Gingerbread Muffins
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Ingredients
Muffins
- 2 cups almond flour
- 2 tablespoons coconut flour
- ⅛ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 2 tablespoons molasses
- ½ cup honey
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
Glaze (optional)
- ¼ cup coconut butter
- 2 tablespoons honey
- 2 tablespoons water
Instructions
Muffin Instructions
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Preheat the oven to 350°F (175°C) and line a muffin pan with 11 parchment liners.
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In a large bowl, whisk together almond flour, coconut flour, allspice, ginger, nutmeg, salt, and baking soda until evenly combined.
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Add the eggs, molasses, melted coconut oil, honey, and vanilla. Stir until the batter is smooth and no lumps remain.
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Divide the batter evenly among the 11 liners and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
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Cool on a wire rack. Store best in the refrigerator.
Glaze Instructions
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Whisk coconut butter, honey, and water together in a small bowl until smooth. Drizzle over cooled muffins.
