Grain free gingerbread muffins

These super easy fluffy grain free gingerbread muffins are perfect for lunchboxes, or an on the go snack or breakfast. Made in one bowl and ready in under an hour, you’ll love these grain free festive muffins. 

It’s Christmas time in under a month, and that means one thing for me- everything should now be throughly spiced. Be it cookies, muffins, cakes or drinks, nothing speaks Christmas flavour like spice to me. While I love a good gingerbread cookie (and these paleo gingerbread people are our go-to), a spiced gingerbread muffins is so much quicker and easier. 

Fluffy paleo gingerbread muffins

grain free gingerbread muffinsThese wholesome, fluffy grain free gingerbread muffins are soft, sweet, spiced and have a hint of molasses goodness, they’re perfect with a cup of tea or served warm with butter. 

Add a delicious spiced pecan crumble on top to make these extra fancy and fun, and give a little crunch to the texture. You could also add chopped nuts into the muffin for an easier option. 

Healthy gingerbread muffinsGrain free gingerbread muffins ingredient list 

  • The flour is made up of 2 ingredients- blanched almond meal or flour and buckwheat flour. I tried a few different variations, but I settled on this combination as it yielded the best results. Both ingredients are widely accessible (available at most supermarkets) and together they create a muffin the is both airy and moist. I would not recommend substituting either flour.
  • Baking powder– I have made this recipe with both baking powder and baking soda and both are a success. You really can use either. Baking powder is an important ingredient here as the recipe is egg free and is thus essential for helping the muffins rise.
  • Salt– of course. Make sure it’s a f finely ground salt.
  • Brown sugar or rapadura sugarthe recipe uses only 1/2 cup brown sugar for a yield of 10 muffin, which keeps the sugar levels fairly low. You can substitute for coconut sugar, however the final result isn’t quite as good (the muffins are a little less moist and sweet). I would not recommend substituting for a liquid sweetener.
  • Yoghurt. I use and recommend full fat greek yoghurt, but you could use a dairy free yoghurt if needed. My original recipes used milk instead, but adding yoghurt to the batter made them extra moist, soft and fluffy. 
  • Molasses is added for a bit of extra flavour, and to give a hint of teh classic gingerbread feel. If you don’t own molasses there is no need to go out and buy it, its a optional ingredient! 
  • Butter. I love added salted butter into muffins- the flavour is incomparable, and works so well with these gingerbread spices. I tested the recipe with olive oil too- it works well, but the spice flavour won’t be as strong. 
  • Eggs are used to help these grain free gingerbread muffins rise and be nice and fluffy, while also having enough structure to not fall apart. 
  • Spices- we have included ground ginger, cinnamon, nutmeg and all spice for that classical gingerbread taste. If you have a ‘gingerbread’ spice mix (or ‘pumpkin pie’ spice mix) you could use this, too. 

Fluffy healthy paleo gingerbread muffins

grain free gingerbread muffins

grain free gingerbread muffins

grain free gingerbread muffins

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We hope you love these fluffy grain free gingerbread muffins as much as we do! If you make them we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking x

Fluffy paleo gingerbread muffins

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Healthy gingerbread muffins

Grain free gingerbread muffins

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  • Author: Jade Woodd
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free


These super easy grain free gingerbread muffins are perfect for lunchboxes, or an on the go snack or breakfast. Made in one bowl and ready in under an hour, you’ll love these grain free festive muffins.


  • 110g (1/2 cup) brown sugar (* see notes)
  • 187g (3/4 cup) butter, melted
  • 3 Tbsp molasses (optional)
  • 187g (3/4 cup) Greek style yoghurt, at room temperature
  • 2 eggs, room temperature
  • 150g (1 cup) buckwheat flour (*see notes)
  • 150g (1 + 1/4 cup) blanched almond meal
  • 1 tsp baking powder
  • 1/2 tsp finely ground salt
  • 2 tsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • Optional pecan crumble topping
  • 70g (1/2 cup) pecans, chopped
  • 62g (1/4 cup) bluckwheat flour
  • 1 tsp ground cinnamon
  • 20g (2 Tbsp) brown sugar
  • 40g (2 Tbsp) butter


  1. I highly recommend reading the blog post note for tips on perfecting this recipe, as well as following the gram measurements. If you only have cup measurements I have used an Australian standard cup (250 ml) and followed the spoon and level method.
  2. Preheat the oven 175 C (350F)- use an oven thermometer if possible to check your oven runs true. Grease or line a 12 hole muffin tray and set aside (NOTE; this recipe only makes 10 muffins, to make 12 read notes).
  3. In a large mixing bowl add the butter, yoghurt, molasses and sugar. Whisk together really well, until smooth and uniform, then add the eggs and whisk through until just combined.
  4. Add all of the crumble ingredients to a bowl and rub together with your fingers. This should take 5 minutes to do well, removing any lumps of butter or flour. Set aside.
  5. Sift in the dry ingredients. I like to sift in ALL the dry ingredients (except the salt) including the buckwheat flour, almond meal/flour, baking powder and cinnamon. Almond meal can tend to clump together due to its moisture content, so sifting is ideal and will help avoid pockets of almond meal in your baked product. Use a spoon to help push the almond meal through a fine sieve. Add the salt.
  6. Now, use a large wooden spoon to mix the wet and dry ingredients together. As this recipe contains no gluten you don’t need to stress about over mixing and making them stiff, however the ideal here is to mix only  until the wet and dry come together. You don’t want to see any dry patches, but stop mixing as soon as it is uniform. Over mixing the recipe here might result in poor rise (and a denser end result), so do give this step some attention.
  7. Divide the batter evenly between 10 muffin holes, then top with the (optional) crumble. You can gently press some of the crumble into the batter, so it holds better.
  8. Bake for approximately 25 minutes. To test readiness first give the top of the muffin a gentle poke. The should feel spongy. Next, you may wish to insert a skewer- there should be no wet batter on the skewer once removed, but a few moist crumbs are expected (and ideal).
  9. Allow muffins to cool for 5 minutes in the tray before removing and pacing on a wire rack to cool completely.


  • You can stretch this recipe to make 12 muffins, but they have a better top when condensed to 10 (as per recipe). If you do choose to bake as a 12 muffin recipe, test after 20 minutes.
  • If you want a dairy free option, swap butter for coconut oil (at room temperature) and yoghurt non a dairy free alternative.
  • For a nut free version, swap almond meal for sunflower meal (I have not tried this) and omit the crumble topping.
  • Not all buckwheat flour is created equal. You want to ideally find a flour that is light in colour and very fine (and soft, not grainy). I fine some brands are more earthy/bitter than others, so I recommend trying a few if you are not happy with your first purchase.
  • Brown sugar can be substituted for rapadura/coconut sugar, with slightly different results. Brown sugar is my preference as it creates a moister muffin wit a little more flavour. Use the smaller amount for a less sweet result, and the higher amount if you have a sweet tooth.
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