Paleo Gingerbread Muffins

These wonderfully spiced Paleo Gingerbread Muffins are made with coconut flour, molasses and coconut sugar. These healthy gingerbread muffins are a delicious holiday treat that is gluten free, dairy free and clean eating.
Course Breakfast, Dessert
Cuisine American
Keyword paleo gingerbread muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Author Leelalicious


  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1-1/2 teaspoons gingerbread spice mix
  • 4 eggs
  • 1/2 cup refined coconut oil, melted
  • 1/3 cup coconut milk
  • 1/4 cup molasses
  • 1/4 cup coconut sugar


  • 1/2 cup powdered coconut sugar I grind granulated coconut sugar in a spice mill
  • 2-3 teaspoons coconut milk or water


  1. Preheat oven to 375 F and line a muffin tin with parchment or silicone liners.
  2. In a bowl whisk together coconut flour, baking powder, baking soda, salt and gingerbread spice mix. In a separate bowl beat eggs, coconut oil, coconut milk, molasses and coconut sugar until combined.
  3. Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also blend all ingredients in a food processor or blender.) Fill batter into prepared pan.
  4. Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
  5. Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
  6. Just before serving, combine powdered coconut sugar with as much coconut milk or water as needed to reach desired consistency. Drizzle over muffins. Don't do this ahead of time, because the coconut flour in the muffins will absorb the liquid in the glaze.