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Paleo Gingerbread Muffins

5 Minute Read

Written by Abby

Incredibly fluffy gingerbread muffins are warm with fragrant, festive spices of ginger and cinnamon, and have a traditional dark brown color from a rich dose of date syrup. Paleo, Refined Sugar-Free, Oil-Free. 
Chilly weather, hot coco, fuzzy socks, you guessed it...it's gingerbread season! We couldn't get enough of our Gingerbread Bars, so we've teamed up with our fab friends Georgia Grinders to create the yummiest, fluffiest Gingerbread Muffins, with a Joolies spin on it of course! These fluffy muffins are paleo, refined sugar-free, and oil-free. The combination of the sticky-sweet date syrup and warm n' cozy cinnamon and ginger just tastes like the holidays! 

medjool dates

While traditional gingerbread recipes are made with molasses, we've traded it out with our medjool date syrup 🌴Curious about the differences? Read our blog here!
Muffins aren't just for breakfast, at least not these😉While we do love them paired with a hot cup of coffee, they also make a DELICIOUS dessert! Take it up a notch with a creamy cream cheese icing, lemon glaze, or just straight Joolies cinnamon date syrup 👅 Just look at this drizzle...like c'mon!😍
medjool dates

Tips and Tricks for these Muffins

  • Use finely ground almond meal to create the right texture (it will be super gritty if not).
  • Make sure your eggs are at room temperature so the batter will mix evenly.
  • Don't over mix your batter or you’ll end up with gingerbread muffins that are more dense and gummy instead of fluffy and soft.
  • If you're not feeling a topping, mix in some chopped dates or pecans for added texture. 

medjool dates

Ingredients you'll need:

    1. Joolies Cinnamon Date Syrup
      • Typically gingerbread goods are made with molasses, but we swapped it out for our date syrup. If you're wondering what's the difference, check out our blog post Date Syrup V. Molasses.
    2. Georgia Grinders Pecan Butter
      • This is super creamy and neutral, which gives the cookie great texture without any nutty flavor. You can substitute with a creamy almond butter if needed.
    3. Dairy Free Milk 
      • We went with an almond milk, but you can use whatever floats your boat. 
    4. Apple Cider Vinegar 
      • A little bit of this is needed to help create the desired fluffiness in our muffins! You can substitute with white vinegar if needed.
    5. Eggs
    6. Almond Flour
      • This will thicken up the batter and also has a stellar nutritional profile that's rich in Vitamin E and magnesium and just like medjool dates, almond flour is a great low glycemic option! 
    7. Tapioca Flour
      • This helps bind gluten free recipes and gets the desired texture of our gingerbread muffins.
    8. Coconut Sugar
      • To get the sweetness we all love, while keeping it refined sugar-free, we added a little bit of coconut sugar. We don't recommend substituting with a liquid sweetener.  
    9. Baking Soda
      • Despite being such a small ingredient, this is essential to getting fluffy muffins! The baking soda reacts with the ACV that creates air pockets in the bread. AKA THE FLUFF 😁
    10. Spices + Vanilla + Sea Salt
      • Don't forget the spice! Grab ginger, cinnamon, nutmeg, and cloves to create the gingerbread flavor. Vanilla will help compliment the other flavors. 

If you make this baked holiday good, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below!  

Other Holiday Treats You'll love:

 medjool dates


Paleo Gingerbread Muffins

Paleo, Refined sugar-free, Oil-Free, Grain-Free

  • prep time: 20 minutes
  • bake  time: 18 minutes
  • total time: 40 minutes
Servings: 18 muffins
  • 1/2 cup Georgia Grinders Pecan Butter
  • 3/4 cup Joolies Cinnamon Date Syrup
  • 2 eggs, room temp
  • 1/2 cup dairy free milk
  • 1 tsp vanilla extract
  • 1 tbsp Apple Cider Vinegar
  • 2 cups almond flour
  • 1/4 cups tapioca flour
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of sea salt
  1. Preheat oven to 350 degrees and line a muffin pan with cupcake liners and coat with a nonstick spray. 
  2. In a medium-sized bowl combine all the dry ingredients together: flours, coconut sugar, baking soda, and spices.
  3. In a separate bowl, beat the eggs then add in the remaining wet ingredients: date syrup, pecan butter, milk, vanilla, apple cider vinegar and mix until evenly combined.
  4. Gradually add in the dry ingredients to the wet, mixing with a hand mixer or whisk. Be careful not to over-mix!
  5. Evenly divide the batter between the lined muffin cups, filling each one about 3/4 full.  Bake for 18 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely. Enjoy!

Store in air-tight container in the fridge up to 1 week.