• Prep Time: 5 minutes
  • Cooking Time: 15 minutes
  • Serves: 11

Paleo Gingerbread Muffins

  • Recipe Submitted by on

 Ingredients List

  • Muffin Ingredients
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/8 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon n salt
  • 1 teaspoon baking soda
  • 3 large eggs at room temperature
  • 2 tablespoons Golden Barrel Blackstrap Molasses
  • 1/3 cup Golden Barrel Coconut Oil, melted
  • 1/2 cups honey
  • 1 teaspoon vanilla extract
  • Glaze Ingredients
  • 1/4 cup coconut butter
  • 2 tablespoons honey
  • 2 tablespoons water


Muffin Instructions
Preheat oven to 350° and line a muffin pan with 11 parchment liners.
In a large bowl, combine almond flour, coconut flour, allspice, ginger, nutmeg, salt, and baking soda. Mix until well combined.
Add the eggs, molasses, coconut oil, honey, and vanilla. Stir well and until no lumps remain.
Divide evenly between the 11 muffin liners and bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.
Best stored in the fridge.

Glaze Instructions
In a small bowl, combine coconut butter, honey, and water. Whisk until smooth and drizzle over muffins.

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