Paleo Gingerbread Muffins with Lemon Icing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins spiced with ginger, cinnamon, and allspice, made with almond flour and coconut sugar. Topped with a sweet maple lemon icing, these are naturally gluten-free and dairy-free treats perfect for holiday baking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup organic powdered sugar (or homemade paleo powdered sugar* (using maple sugar))
- 1 1/2 tsp pure maple syrup
- 1 1/2 tsp lemon juice (you may need up to 2 tsp to get the thickness right)
- 1/4 tsp pure vanilla extract
- 3 eggs (room temp)
- 1/4 cup almond milk (unsweetened)
- 2 tsp fresh lemon juice
- 1/4 cup coconut oil (melted and cooled)
- 6 Tbsp organic coconut sugar
- 1/4 cup blackstrap molasses
- 1/2 tsp pure almond extract
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour
- 6 Tbsp tapioca flour
- 3/4 tsp baking soda
- 1 tbsp Gingersnap Spice (from Primal Palate, plus 1/2 tsp cinnamon OR)
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp sea salt
At a glance
PER SERVING · TIME 33M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 103mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 163mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.