Easy & Delicious Paleo Gingerbread Muffins

If you had to ask me what one flavor would make me think of the holidays, it would be gingersnaps and gingerbread.

When I was little, my mom would spend the days leading up to Christmas baking cookies galore in the kitchen.  Literally, every type of holiday cookie you could imagine – snowballs, chocolate walnut cookies, thumbprint cookies, gingersnaps and gingerbread men.  

I’ve never really been much of a sweets person, but I have always adored the spice combination in gingersnap and gingerbread cookies.  I’m certain that my mom does too because even now, she always keeps a store bought box of ginger- something-or-other in her pantry whether it’s the holiday season or not.  

So, now that Thanksgiving is behind us and the holiday season is approaching, don’t be surprised if you see a lot of gingerbread and gingersnap inspired recipes taking over the blog. 

To start, I decided to whip up some gingerbread muffins.

Easy, Healthy & Delicious Paleo Gingerbread Muffins

Much like I am not a sweets person, I am also not much of a muffin person.  That being said, this last year I got into the habit of taking my favor flavors and whipping them up into muffin form. 

I started at the beginning of the year with Mimosa Muffins with a Champagne Glaze, then Margarita Muffins for Cinco de Mayo (that really do have a hint of tequila) then during the summer I made some amazing Blueberry Muffins.  Over the weekend as I decorated my house and put the up the tree, I whipped up these Gingerbread Muffins.

gingerbread muffin 3

gingerbread muffin 5

gingerbread muffin 1

Not only are they gluten free, dairy free, soy free and all that fun jazz but they’re also grain free which means they’re paleo too!  Plus they’re drizzled with a plant protein vanilla glaze that just takes them to the next level.

You might also like:  Sweet Gluten Free Treats With Hidden Healthy Ingredients

Oh and I forgot to mention, they’re also delicious! Both my husband (who can be a little picky) and my 4 year old daughter absolutely LOVED them – in fact, they practically gobbled them up!  




For the muffins:

  • 2 cups almond flour
  • 1/2 tsp baking soda
  • pinch of sea salt 
  • 1 tsp ground cinnamon
  •  3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 3 eggs
  • 2 tbsp coconut oil, melted
  • 4 tbsp maple syrup 
  • 1 tsp vanilla or maple extract
  • 2 tbsp blackstrap molasses


For the glaze: 

  • 1/2 scoop vanilla protein powder
  • 1 tbsp maple syrup 
  • almond milk



  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. In a medium bowl, combine almond flour, baking soda, salt and spices. In a separate bowl, combine the eggs, coconut oil, maple syrup, vanilla extract and blackstrap molasses. 
  3. Add the dry ingredients to the wet ingredients and mix until well combined. 
  4. Spoon or scoop batter into greased muffin tin.
  5. Place in the oven and bake for 20-25 minutes. 
  6. While muffins are baking, prepare the glaze by mixing protein powder, syrup and tablespoons of milk into a bowl in small increments until a thin paste is formed. 
  7. Transfer glaze into a piping bag and drizzle over muffins. 
  8. Serve immediately.


Makes six muffins.


Have a meatless recipe to share? Be sure to linkup with myself and Dixya from Food Pleasure & Health!

meatless monday linkup

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.


You might also like:  Meatless Monday: Hot Caponata over Spaghetti

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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Reply November 27, 2017

OK. I'm ready to fall over I have every single one of these ingredients already in the kitchen :-) I'm going to try them this morning for my still here from Thanksgiving parents!!

Reply November 27, 2017

I am not that much of a muffin person either, but THESE! I'm pinning to make later

Deborah Brooks
Reply November 27, 2017

These are all of my favorite spices in one place!
Deborah Brooks recently posted...“Leftovers” Holiday Hash Sheet Pan Creations (Vegan)My Profile

Reply November 27, 2017

I love muffins (though I’ve never actually made them 😊). These look amazing!
Debbie recently posted...Thanksgiving Adventures: Challenges, Turkey Trottin’, and Family FunMy Profile

Chrystal Rose
Reply November 27, 2017

These look awesome! Especially the paleo part! These are perfect for this holiday season 😋

dixya @food, pleasure, and health
Reply November 27, 2017

all the spices in this recipe sounds so warming! i have yet to bake with blackstrap molasses...

Reply November 27, 2017

These look and sound (I'm imagining the smell) so good! I love gingerbread and it's a toss up between gingerbread and another flavor this weekend for our Scone Sunday. If it isn't gingerbread I might have to make these Friday for breakfast.

Susie @ Suzlye
Reply November 28, 2017

LOAD ME UP. I love me a muffin!

Reply November 29, 2017

Looks delicious! I am going to try this recipe!
Cristina recently posted...Best Deep Fryers Reviews and Guide for 2017My Profile

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