Gingerbread Muffins

These Gingerbread Muffins bring a taste of fall to the table, using our new organic Gingersnap spice blend. The muffins rise really well, which can often be a challenge with grain-free baking, and they taste wonderful! I did sprinkle coarse organic sugar on top of these, but that is completely optional. Enjoy!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 350 F.
  2. In a large mixing bowl, whisk together the cassava flour, almond flour, potato starch, salt, baking soda, and Gingersnap Spice.
  3. In a separate mixing bowl, cream the maple sugar and the butter. Then add the molasses, eggs, vanilla extract, and almond milk.
  4. Blend the wet ingredients into the dry, until thoroughly mixed.
  5. Scoop into standard muffin cups lined with papers (we like the If You Care parchment papers). Sprinkle the tops with granulated cane or coconut sugar, if desired.
  6. Bake the muffins for 25 minutes, or until a toothpick comes out clean.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:259
    Fat:13 g
    Carbohydrates:36 g
    Protein:2 g
    Calculated per serving.

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RECIPE REVIEWS

  1. Choulie
    September 22, 2016

    Is Cassava flour the same as tapioca flour? Also, are potatos primal? Would arrowroot work or coconut flour for the potato flour? I love me some gingerbread. Guess I’ll play with it to see if coconut will work to drop some of he carbs here. Thanks! Looking forward to trying this on an nice fall day!!! What a great idea to wake up to!

  2. breathlessisthehunt
    October 2, 2016

    Made this using Bob’s Red Mill Tapioca flour and Arrowroot starch instead of the potato starch. It turned out pretty good! The texture is the best out of the all the almond flour recipes. Tasted great!

  3. SarahD
    November 3, 2016

    Hi! If we use a generic ginger spice instead of the Primal Palate Gingersnap spice blend will the texture of the muffins change? I want to make these ASAP and don’t have the Gingersnap spice from Primal Palate.

    Thanks!!

    1. November 4, 2016

      You could try it, but there’s no way of knowing how your ginger spice (is that a blend? or just ginger?) will change the muffins. You could always order the Gingersnap Blend from Amazon and have it in a day or two.

  4. Kimberly Cheatum
    December 31, 2016

    Hello Bill and Haley,
    My husband and I just made your MOST delicious Gingerbread Muffins!! Quick and simple to make and the flavors are fabulous!! We followed your recipe exactly as written and the muffins turned out perfect! We will definitely make them again soon! Thanks for creating a fun holiday muffin!

    1. January 3, 2017

      so glad to hear it!

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