Gingerbread Muffins

prep:20 minutes
cook:25 minutes
Difficulty
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Show nutritional information
  • Serves: 12
  • Calories: 259
  • Total Fat: 13g
  • Total Carbohydrate: 36g
  • Protein: 2g
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

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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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Primal Palate Spice Blends

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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!

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