Paleo Gingerbread Muffins

These gingerbread muffins are fluffy, soft, and oh so tasty! They're simply the perfect healthy snack to have on hand throughout the busy holiday season. These can really be tweaked to your preferences with a lot of the ingredients, which makes them even more convenient! They're paleo, gluten-free, dairy-free, refined sugar-free, and can be made vegan! I guarantee you'll love them!

Ingredients

Here are the ingredients you'll need:

• cooked sweet potato or pumpkin puree
• eggs or flax eggs
• maple syrup
• vanilla extract
• non-dairy milk
• molasses
• nut butter of choice
• baking powder & baking soda
• spices: cinnamon, ginger, cloves, nutmeg
• almond flour

See recipe card for quantities.

Substitutions

Here are some easy substitutions you can make, depending on what ingredients you have on hand!

• Eggs - instead of eggs, you can sub flax or chia eggs. The muffins may not turn out as fluffy!
• Sweet potato - use pumpkin puree instead of cooked sweet potato
• Nut butter - I have used both cashew and almond butter in these, but any nut or seed butter should work!

Storage

Store in the fridge or freezer!

Paleo Gingerbrad Muffins

These gingerbread muffins are paleo, gluten-free, dairy-free, refined sugar-free, easy to make, and absolutely delicious!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast, Muffin, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• ½ cup cooked & mashed sweet potato can sub pumpkin puree
• ¼ cup nut butter can sub any nut or seed butter
• ½ cup non-dairy milk
• 2 teaspoon vanilla extract
• 3 ½ tablespoon molasses
• ½ cup maple syrup
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 1 ½ teaspoon cinnamon
• 1 ½ teaspoon ground ginger
• pinch of salt
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 cup +4 tablespoon almond flour
• 3 tablespoon sugar OPTIONAL for topping (not paleo!)
• 2 eggs can sub flax eggs

Method

 

1. Preheat oven to 350℉ and line 12 muffin tins with parchment liners.
2. In a blender or food processor, add all ingredients and blend until smooth.
3. Pour batter into the prepared muffin tins and bake for 24-26 minutes. Sprinkle with some sugar (optional) and let cool before enjoying!