These delicious and warmly spiced gingerbread muffins are a wonderful way to start your day – great for breakfast or a snack!
These muffins, even though they are paleo & low carb, have a great texture that the whole family will love.
You’ll have a hard time eating just one!
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To Make these Gingerbread Muffins you will need:
- coconut flour
- tapioca flour
- baking soda
- sea salt
- baking soda
- cinnamon
- ginger
- allspice
- cloves
- eggs
- applesauce (plain, unsweetened)
- grass-fed butter (or ghee)
- coconut sugar
- molasses
- sifter or sieve
- muffin paper liners
- muffin pan(s)
- muffin scoop
- mixing bowls
Click here to see a video where I make this muffin recipe.
To begin, you’ll preheat your oven to 350 degrees.
Line a standard muffin pan with paper liners, and set it aside for now.
In your mixing bowl, sift together the flours, baking soda, spices and salt. Set this aside.
In a second bowl, you’ll whisk together melted butter, applesauce, molasses and coconut sugar. Whisk in some eggs, one at a time . Then you’ll add the liquid to the dry mixture, and whisk together.
The batter is then scooped into the prepared muffin pan.
Bake the muffins for 19-20 minutes, or until they are golden brown.
Transfer the gingerbread muffins to a cooling rack and allow them to cool for a few minutes.
Enjoy!
Click Here for More Muffin Recipes
If you enjoy low-carb or paleo recipes, I have many more of them here on Cosmopolitan Cornbread. You can find more of them here.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Paleo Gingerbread Muffins
These delicious and warmly spiced gingerbread muffins are a wonderful way to start your day - great for breakfast or a snack!
Ingredients
- 1/2 c tapioca flour
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- pinch of fine sea salt
- 1/2 c melted butter (grass-fed, unsalted - or ghee)
- 1/2 c unsweetened applesauce
- 1/4 c molasses
- 1/4 c coconut sugar
- 4 eggs
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with paper liners, and set it aside for now.
- In your mixing bowl, sift together the flours, baking soda, spices and salt. Set this aside.
- In a second bowl, whisk together the butter, applesauce, molasses and coconut sugar.
- Whisk in the eggs, one at a time.
- Add the liquid to the dry mixture, and whisk together.
- Scoop the batter into the prepared muffin pan.
- Bake the muffins for 19-20 minutes, or until they are golden brown.
- Transfer the muffins to a cooling rack and allow them to cool for a few minutes.
- Enjoy!
Notes
Try these with a couple handfuls of raisins mixed into the batter.
Great recipe! Loved them.😁
Best Gingerbread Muffins I’ve ever made!
Thank you for sharing.
KristenP
What kind of molasses did you use for this ginger bread cup cake?
Love you keep up the great work
Thank you,
Cher
Than you! It was “Grandma’s Original Unsulphured Molasses” :)