Gingerbread Muffins

These GINGERBREAD MUFFINS are kind of a muffin/cupcake hybrid with the addition of cream cheese frosting – but even without, they are absolutely delicious. They are a hit here in our household and are perfect to get in the holiday spirit!⁣


2.5 cups paleo flour (I used Bob’s Red Mill)⁣

3 eggs⁣

1/2 cup milk of choice (I used macadamia)⁣

1/3 cup maple syrup⁣

1/3 cup coconut sugar⁣

1/3 cup melted coconut oil ⁣

1/4 cup molasses ⁣

1 tsp baking power⁣

1/2 tsp baking soda⁣

1.5 tsp cinnamon⁣

1 tsp powdered ginger⁣

1/2 tsp all spice ⁣

1/4 tsp cloves ⁣

Pinch of nutmeg ⁣

Pinch of salt ⁣


Preheat oven to 425 Fahrenheit ⁣

In a mixing bowl, blend all dry ingredients thoroughly; add wet ingredients and stir well⁣

Pour batter into a lined or lightly greased muffin pan (this recipe yields 6 muffins)⁣

Bake at 425 until muffins rise, about 5 minutes⁣

Turn the heat down to 350 and continue to bake until lightly browned on top, about another 15 minutes ⁣

Remove, let cool and enjoy!⁣

*I added Miss Jones Baking Co. vegan cream cheese frosting, but I also have recipes for vegan frostings throughout my page if you search! ⁣

Let me know if you’re gonna try these!

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