Paleo Gingerbread Spice Muffins

Perfectly spiced, oh so moist coconut flour gingerbread muffins, topped with a light maple glaze.

GingerbreadMuffins

Christmas is in less than a week!!! Are you ready??

I am definitely not ready.

This is going to be one crazy week.

But thankfully, I have these delicious Gingerbread Spice Muffins to help power me through this week of insanity! And oh wow, you’re going to love these…I mean just take a look:

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Don’t you just wish you could reach through the screen and grab one? I think that idea from Willy Wonka & The Chocolate Factory, where you can reach into the screen and just pick up those treats on the other side, should definitely be invented. Right?? There are so many times that I’m browsing on Pinterest and I just wish somehow I could just reach out and grab that giant chocolate layer cake on the screen right in front of my face!

I’m sorry to tell you though, that unless you are hiding this amazing invention from me, you will have to bake a batch of these yourself before you can stuff your face. However, these uber moist and flavorful paleo muffins are so, so easy and quick to whip up, and you won’t even need to dirty your hand mixer!

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You’ll remember from my Paleo Pumpkin Bread that my very favorite grain-free flour to use is coconut flour! I feel like so often, baked goods using coconut flour end up being dense and heavy, but not these. The secret I used to make these muffins so light and fluffy, is coconut yogurt! I used So Delicious Plain Unsweetened Cultured Coconut Milk in this recipe, but you could also use a homemade variety, or you could even use plain almond yogurt, if you can tolerate nuts. The result? A moist, light, fluffy, and flavorful muffin, perfect for not just during the holidays, but any season of the year! The coconut yogurt is going to come back to help make up that decadent maple drizzle to top off the muffins right before serving. It’s not a required, but it’s so, so worth those 60 little seconds it takes to stir up and drizzle over each muffin top!
Whether you’re a paleo eater or not, you’ll love these delicious gingerbread muffins! They’re the perfect breakfast treat or snack…one taste, and you’ll be making them all year round!

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Paleo Gingerbread Spice Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Perfectly spiced, oh so moist coconut flour gingerbread muffins, topped with a light maple glaze.
Ingredients
  • ½ cup Coconut Flour
  • 1 and ¼ teaspoon Ground Ginger
  • 1 and ¼ teaspoon Cinnamon
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Salt
  • 4 Large Eggs
  • ¾ cup Unsweetened Plain Coconut Yogurt*
  • ½ cup Maple Syrup
  • ¼ cup Molasses
  • ¼ cup Melted Coconut Oil
  • 1 teaspoon Vanilla Extract
  • GLAZE:
  • 2 Tablespoons Unsweetened Plain Coconut Yogurt
  • 1 teaspoon Maple Syrup
  • Dash of Cinnamon
  • Dash of Vanilla Extract
Instructions
  1. Prepare muffin tins by lining 10 standard-sized muffin cups with silicone/paper liners** or by spraying generously with paleo-safe cooking spray. Preheat oven to 375 degrees F.
  2. In a medium mixing bowl, whisk together Coconut Flour, Ginger, Cinnamon, Baking Soda, Baking Powder, Nutmeg, Cloves, and Salt. Set aside.
  3. In a large mixing bowl, whisk eggs. Add Coconut Yogurt, Maple Syrup, Molasses, melted Coconut Oil, and Vanilla Extract, and whisk very well until all ingredients are fully mixed together.
  4. Add dry ingredients to the bowl of wet ingredients and stir to combine. Batter may be slightly lumpy, and this is ok.
  5. Pour or spoon batter into 10 prepared muffin cups.
  6. Bake for 19-21 minutes, until puffy and slightly springy to a light touch. Mine took exactly 20 minutes.
  7. Allow muffins to cool in the pan for about 20 minutes, before carefully removing** to a wire rack to cool completely.
  8. FOR THE GLAZE:
  9. Immediately before serving, stir together Coconut yogurt, Maple Syrup, Vanilla, and cinnamon. Drizzle or pipe over muffins.
  10. Store muffins in a tightly sealed container in the refrigerator for up to 5 days. Unglazed muffins freeze well for up to 3 months.
  11. Makes 10 muffins.
Notes
*Homemade coconut yogurt or storebought yogurt will work well in this recipe. I used So Delicious Unsweetened Cultured Coconut Milk in this version.

**These muffins are fragile. I recommend using silicone muffin liners for easiest removal. If you are not using any muffin liners, use a plastic knife to carefully scrape around the outsides of the muffin cup as you remove muffins from the pan, to avoid tearing the muffins.

More delicious paleo breakfasts:

Paleo Pumpkin Bread

PaleoPumokinBread3

Paleo Double Chocolate Zucchini Muffins

Paleo Double Chocolate Zucchini Muffins

Paleo Marbled Banana Bread

Paleo Marbled Banana Bread

Comments

    • Anna BradleyAnna Bradley says

      Thanks so much Nicole!! :) Your link party sounds like a lot of fun, and I’m heading over to link up now!

  1. says

    Those look so lovely and light and the flavour of these is one of my all time favourites. I’m really intrigued by paleo recipes so I’ll definitely be coming back to these. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

    • Anna BradleyAnna Bradley says

      Thanks so much for featuring the recipe! :) These are definitely some of my new favorite muffins, and I hope you like them as much as I do! Thanks again Laura!

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