Gingerbread Muffins

These delicious gluten free and paleo Gingerbread Muffins will be your new favorite! They’re such a yummy treat to have with your morning coffee!

Prep: 15 minsCook: 20 minsTotal: 35 mins
Servings: 12 1x


  • Muffins:
  • 2 eggs
  • 1/2 cup unsweetened almond milk (or regular milk)
  • 1/3 cup agave nectar
  • 1/2 cup coconut sugar
  • 1/4 cup refined coconut oil
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 2 cups blanched almond four
  • 2 tablespoons cassava flour (sub in additional almond flour or leave out, see blog post for notes)
  • Glaze:
  • 3 tablespoons refined coconut oil
  • 2 tablespoons agave nectar
  • 3 tablespoons coconut butter


  1. Preheat oven to 350F.
  2. Whisk together the eggs, almond milk, agave nectar, and coconut sugar.
  3. Once combined, continue to whisk and slowly drizzle the melted coconut oil into the bowl as you’re whisking.
  4. Add the salt, ginger, cinnamon, nutmeg, baking powder, baking soda and whisk again.
  5. Whisk in the apple cider vinegar.
  6. Add the almond four and cassava flour.
  7. Scoop the batter into muffin tins lined with muffin liners. Bake for 20 minutes then transfer to a cooling rack.
  8. For the glaze: whisk together the coconut oil and agave nectar.
  9. Warm the coconut butter and stir in a tablespoon of coconut butter at a time until your desired consistency. I used about 4 tablespoons of coconut butter.
  10. Drizzle the muffins with the glaze!
© The Toasted Pine Nut