Recipe Collection: Coconut Gingerbread Muffins |

Recipe Collection: Coconut Gingerbread Muffins

admin February 23, 2012

I thought it might be interesting to see if I could use coconut flour to make a type of gingerbread.  Now, I don’t — unfortunately — really like the way coconut flour bakes.  Never have.  But my kids do, and my husband is back on GAPS, so…coconut flour it is.  These muffins are totally GAPS-friendly, and they’re a spicy, interesting flavor.  The kids couldn’t stop eating them.  Make them and see what you think!


  • ¾ c. coconut flour
  • ½ tsp. sea salt
  • ¾ tsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1/3 c. coconut oil
  • ½ c. raw honey
  • 4 eggs, beaten
  • 6 tbsp. milk (use coconut milk if you are on GAPS)


Gather your ingredients.  Preheat your oven to 350.

Put the coconut oil and, if necessary, honey into a small pot to melt.  You can see that my honey, which is raw, is basically “creamed” now, so it doesn’t mix or dissolve well unless gently heated.  Do this over very low heat, as it really only needs to get to 76 to melt the coconut oil and not much hotter to melt the honey.

In a large glass bowl, add your coconut flour.

To this, add all your spices (including sea salt).

Add the now-melted honey and oil.

Add the eggs.  No, I didn’t beat mine first.  I forgot.  I beat them in the side of the bowl right after this picture, and it worked.  Can you tell which one my 4-year-old, who was helping, cracked all by herself?

Now, add the milk.  (Yes, stir the batter first.  It will be very thick still.)

Stir the batter until smooth.  It will still be kind of thick, but not too much.  Scoop the batter into greased or lined muffin trays.  Fill each muffin cup 1/2 to 2/3 full.  They won’t expand very much, as the eggs are the only “rising” agent they have.  That’s okay.

Pop them in the oven for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.  Now you have lovely grain-free muffins!

What’s your favorite grain-free treat?

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  1. We love the coconut flour, but I don’t care for gingerbread….so now I’m waiting for you to post another recipe. LOL I love making chocolate cake with it….


    • I do have a chocolate recipe up. 🙂 Others, though, I haven’t experimented with too much. Guess I’ll have to though since the kids like it…and so do readers…lol.


  2. The beauty of a Real Foodie’s ingredients! My counter looks the same when I bake. 🙂 I love making muffins out of coconut flour, I haven’t branched out into cake yet. Have you tried adding baking soda or powder to help them rise a bit? I’ve always found that helpful.


  3. Looks delicious–can’t wait to try these. I love making muffins, but have not yet tried grain-free. Been thinking about going grain-free after reading recent Mercola articles.
    One tip–my mom–who cooked a LOT–always stirred almost everything with a table knife instead of a spoon. Non-serrated, longer blades work best. I have 3 “kitchen knives” that I use constantly just for this purpose. The reasons for doing this? It’s faster by far, and you only have to scrape the blade quickly on the side of the bowl to clean it off, instead of using a rubber/silicone spatula to scrape off the spoon.
    My sister-in-law years ago was amazed at how much faster it was to make cream cheese frosting for a carrot cake this way. 🙂
    Thrift stores are a great place to find just the right kind of old style knives to use.


  4. Do you know how these could be made egg-free? I have an egg allergy and have a hard time baking with coconut flour because of it. Thanks!


  5. […] Coconut Gingerbread Muffins – Modern Alternative Mama […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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