Delicious and Moist Fresh Ginger Muffins Recipe

Picture a warm, cozy winter morning. The fire is lit, and you’re snuggled up with a good book or your favorite person. Nothing completes this idyllic moment quite like the comforting aroma of freshly baked muffins wafting through the air.

But what about those pesky dietary restrictions? Fear not! These Fresh Ginger Muffins are gluten-free, dairy-free, and vegan-friendly. Not only that, they’re made with wholesome, healthy ingredients like fresh gingerroot and almond flour.

These warmly spiced muffins are perfect for breakfast on-the-go or a midday snack with some tea. Best of all, they’re easy to make in just one bowl and require no refined sugar or oil. Trust me, these bakery-style muffins will become a seasonal staple in your kitchen.

Why You’ll Love This Recipe

Fresh Ginger Muffins (Gluten and Dairy Free)
Fresh Ginger Muffins (Gluten and Dairy Free)

Are you tired of the same old bland gluten-free muffins that lack the zing and pizzazz you crave? Look no further than these Fresh Ginger Muffins. These muffins are packed with flavor and will leave you feeling satisfied, without the guilt.

When it comes to ingredients, this recipe has got it all. Fresh gingerroot, lemon zest, and warm spices such as cinnamon and ground ginger create a warmly spiced taste that will make your taste buds sing. Plus, this recipe is customizable to meet your dietary needs – gluten-free, dairy-free, grain-free, and even refined sugar-free!

Not only do these muffins satisfy your cravings for something sweet and spicy, but they also offer health benefits that your body will thank you for. The fresh gingerroot in this recipe contains anti-inflammatory properties that can help soothe an upset stomach or reduce muscle pain. And with almond flour being used instead of wheat flour, these muffins are packed with protein and healthy fats that will keep you full and energized throughout your day.

And let’s not forget how easy they are to make – just mix all the ingredients in one bowl and bake! Whether you enjoy them as a quick breakfast on-the-go or as an afternoon snack paired with a hot cup of tea, these Fresh Ginger Muffins are perfect for any time of day.

So next time you’re in need of a tasty treat that won’t compromise your health goals, give these muffins a try. You won’t regret it!

Ingredient List

 Wake up to a warm, comforting aroma with these Fresh Ginger Muffins
Wake up to a warm, comforting aroma with these Fresh Ginger Muffins

Here’s what you need to make these Fresh Ginger Muffins:

Dry ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1-2 teaspoons ground ginger (depending on preference)
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum or guar gum (optional)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet ingredients:

  • 1 cup fresh gingerroot, peeled and roughly chopped
  • 3/4 cup almond milk or any non-dairy milk of your choice
  • 1/2 cup + 1 tablespoon maple syrup or honey for non vegan version
  • 2 tablespoons coconut oil or any other flavorless oil
  • 2 eggs
  • 1 tablespoon lemon zest

Optional Mix-ins:

Feel free to add some mix-ins to your batter such as raisins, cranberries, or even pieces of dried apricot. Simply stir them into the batter before portioning them into the muffin tin.

Now that we’ve listed everything you’ll need, let’s learn how to put it all together.

The Recipe How-To

 Indulge in these delicious muffins without worrying about gluten or dairy!
Indulge in these delicious muffins without worrying about gluten or dairy!

Step 1: Preheat the oven and prepare muffin tin

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or if you like oil-free baking, lightly grease with oil.

Step 2: Mix dry ingredients in a bowl

In a large bowl, mix together dry ingredients ([keyword list] 2 cups almond flour, 4 tsp. ground ginger, 1 tsp. cinnamon, 1/4 tsp. salt, and 1 tsp. baking soda) until well combined.

Step 3: Mix wet ingredients in a separate bowl

In a separate bowl mix wet ingredients ([keyword list] 3/4 cup grated fresh gingerroot, 1/2 cup maple syrup, 2 tbsp. melted coconut oil, lemon zest from half Lemon) until well combined.

Step 4: Combine wet and dry ingredients

Add the wet mixture into the bowl of dry ingredients and mix until it forms a batter.

Step 5: Pour batter into muffin tin

Line your muffin tin with paper liners or if you like oil-free baking, lightly grease with oil before filling each liner to two-thirds full with the batter.

Step 6 : Bake for approximately 25 minutes

Put your tray of muffins in your preheated oven and bake them for roughly 25 minutes or until they turn golden brown color and a toothpick inserted in the center of the muffin comes out clean.

Step 7 : Let cool before serving

Remove the muffins from the oven, allow them to cool down before serving. These Fresh Ginger Muffins are warmly spiced bites of comfort that make an easy addition to any breakfast or brunch table!

Substitutions and Variations

 Perfect for a quick breakfast or an afternoon snack
Perfect for a quick breakfast or an afternoon snack

As a nutritionist and food blogger, I understand adapting recipes to different dietary needs can be an overwhelming task. Fortunately, this fresh ginger muffin recipe is quite flexible and allows for easy substitutions and variations.

If you don’t have fresh ginger root available or prefer a milder taste, you can use powdered ginger instead. Likewise, if you don’t have xanthan gum, which helps thicken gluten-free batters, guar gum is an excellent substitute. Also, almond meal or any other nut flour such as hazelnut, walnut, or cashew can be substituted in place of almond flour for a nuttier flavor.

For additional flavor and texture variations, consider adding nuts such as chopped pecans or walnuts. Dried fruit like cranberries or apricots are another tasty addition that adds both color and natural sweetness.

If you’d like to experiment with different seasonal flavors, replace the ginger with pumpkin pie spice mix which typically contains cinnamon, nutmeg, cloves, and all-spice. This variation results in bakery-style pumpkin-ginger muffins that are perfect for fall!

Additionally, if you’re following a dairy-free diet but still enjoy some indulgence in your baked treats. You can add a tablespoon of dairy-free chocolate chips or cocoa powder to achieve rich chocolaty flavor without compromising on nourishment.

Overall, these muffins are easy to adapt and transform into different varieties based on your preferences. Whether you’re craving carrot-ginger muffins or cranberry-ginger muffins—there’s lots of space to inculcate creativity!

Serving and Pairing

 Moist, fluffy and full of rich ginger flavor
Moist, fluffy and full of rich ginger flavor

Time to enjoy these warm and spicy fresh ginger muffins! These muffins are perfect for breakfast, brunch, or as an afternoon snack. Serve these delicious treats alongside a cup of hot coffee or a refreshing cup of tea.

For those who’d like to take their muffin enjoyment to the next level, they can spread a layer of peanut butter or almond butter on it. This adds protein and healthy fats making it even more satisfying. If you want to keep it simple with a lighter option, top it off with fresh berries or sliced bananas.

The cranberry ginger pairing is another wonderful combination that would make your taste buds go wild. With every bite, you taste the sweetness and tanginess from the cranberries and warmth from the ginger. It’s perfectly balanced and will surely become one of your favorite muffin combinations.

For Paleo folks who love carrot cake, yet don’t want to stray away from the paleo guidelines, try adding a smear of coconut cream cheese frosting on top too! This gives you the satisfaction of eating icing without all of the refined sugar and processed ingredients.

These fresh ginger muffins pair perfectly with cool fall mornings, crisp autumn afternoons, family gatherings or short hikes in the woods. They’re perfect for carrying in your backpack while traveling or enjoying outdoors. Plus, it’s easy to make a large batch so that you can always have some at hand whenever cravings hit.

Make-Ahead, Storing and Reheating

 This recipe is a real treat for ginger lovers
This recipe is a real treat for ginger lovers

Once you’ve baked up a batch of these fresh ginger muffins, you’ll want to know how to store them properly so that they stay moist and delicious. Fortunately, these muffins are easy to make-ahead and great for meal prep.

To make-ahead, simply bake the muffins according to the recipe instructions and let them cool completely. Once cooled, place them in an airtight container or ziplock bag and store them in the refrigerator for up to five days or in the freezer for up to three months. Be sure to label and date your containers or bags for easy identification.

When you’re ready to enjoy your pre-made ginger muffins, thaw frozen ones overnight in the refrigerator or at room temperature for a few hours. For reheating leftovers, place the muffins on a microwave-safe plate and heat them in 15-second intervals until they are warmed through.

These ginger muffins are ideal for busy mornings when you need a healthy breakfast on-the-go or even as a post-workout snack. You can also get creative with your serving options by making a yogurt parfait or adding some sliced fruit on top.

Overall, these muffins are easy to store and reheat, making them an excellent choice for anyone looking for meal prep options or convenient snacks.

Tips for Perfect Results

 You won't even miss the gluten or dairy in these heavenly muffins
You won’t even miss the gluten or dairy in these heavenly muffins

To ensure that you get bakery-style fresh ginger muffins every time, pay attention to these tips and recommendations:

1. Preheat the oven: Preheating your oven is critical to baking perfectly shaped and even muffins. Preheat your oven to 350F before you start preparing the batter.

2. Properly line the muffin tin: Line each muffin cup with paper liners or oil them evenly to prevent the batter from sticking while baking.

3. Careful mixing: When mixing the wet and dry ingredients, do not overmix your batter. Mix until just combined; over-mixing can make your muffins tough and rubbery.

4. Add sugar gradually: Mix the dry ingredients well and then add sugar slowly so that it dissolves in the mixture nicely. Using refined sugar-free alternatives like maple syrup will result in a lightly sweetened yet delicious ginger muffin.

5. Use fresh gingerroot: Incorporating diced or grated fresh ginger adds extra zing and a natural spiciness to your muffins, so do not skip this step.

6. Measure accurately: Measuring the ingredients with precise measurement cups is crucial for making consistent muffins every time. You can use either metric or imperial measuring cups depending on your preference.

7. Fold in mix-ins at correct time: If adding optional mix-ins like raisins or nuts, fold them into the batter gently, i.e., after combining all other ingredients.

8. Don’t store too long: Store these gingerbread muffins in an airtight container for up to three days in room temperature, up to five days in the refrigerator, or freeze for later use beyond that point.

Follow these tips for perfect results that will leave even novice bakers feeling like professionals when they take their first bite of freshly baked gingerbread bliss!

Bottom Line

In conclusion, these fresh ginger muffins are the perfect guilt-free treat for anyone who loves a warmly spiced baked good. Whether you have dietary restrictions or not, these muffins are an easy-to-make dessert or snack that will satisfy your sweet tooth without compromising on taste. With healthy ingredients like almond flour and fresh gingerroot, these muffins are gluten-free, dairy-free, and refined sugar-free, making them a smart choice for anyone looking to eat healthier.

So next time you’re in the mood for something sweet and delicious, give this recipe a try. Not only are these muffins easy to make in just one bowl, but they can also be customized to your liking by adding in your favorite mix-ins like cranberries or carrots. Plus, they stay fresh for up to five days in an airtight container, so you can enjoy them for breakfast or as a quick snack on the go.

I hope you enjoyed this recipe and that it brings some much-needed warmth and comfort to your day. Happy baking!

Fresh Ginger Muffins (Gluten and Dairy Free)

Fresh Ginger Muffins (Gluten and Dairy Free) Recipe

This is an adapted version of a recipe found on These muffins bring out the intense, aromatic quality of fresh ginger beautifully, without a trace of the peppery taste. The texture is nice, they freeze well and reheat great in the microwave.
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Prep Time 20 mins
Cook Time 30 mins
Servings 12 muffins
Calories 55.6 kcal


  • 2 ounces fresh gingerroot, finely grated
  • 3/4 cup light cane sugar
  • 2 tablespoons lemon zest
  • 8 tablespoons dairy-free margarine
  • 3 large eggs
  • 1 cup soy yogurt
  • 1 cup gluten-free cake flour
  • 1 cup oat flour
  • 1 teaspoon xanthan gum (see note) or 1 teaspoon guar gum (see note)
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda


  • Preheat oven to 375°F Grease muffin tins or use paper liners.
  • Peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.
  • Grind the sugar (I use my good old electric coffeegrinder for this).
  • In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
  • Turn off heat and stir in lemon zest.
  • Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
  • Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.
  • Sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. Note 1: If your cake flour mix already contains xanthan or guar gum, there's no need to add extra. Note 2: If you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.
  • Add the dry mixture to the wet mixture gradually. Beat until smooth.
  • Fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-))
  • Bake for 25 to 30 minutes.
  • Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
  • Serve warm.

Add Your Own Notes


Serving: 28gCalories: 55.6kcalCarbohydrates: 8.2gProtein: 2.9gFat: 1.5gSaturated Fat: 0.5gCholesterol: 46.5mgSodium: 195.1mgFiber: 1.2gSugar: 0.4g
Keyword < 60 Mins, Brunch, Dairy Free, European, Free Of..., Grains, Kid-Friendly, Lactose-free, Mixer, Small Appliance, Sweet, Toddler-Friendly
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