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Gingery Walnut Muffins

The ginger and allspice in this recipe give the muffins their added “spice.” The cloves get the MVP award, as they are known for providing their uniquely warm, sweet, and aromatic taste to ginger muffins and breads, and they really bring their A-game here! This fall favorite tastes best warmed, served with a mug of spiced tea, like the Masala-Spiced Chai Tea.
Yields 12 muffins

2 cups (480 ml) coconut flour
1⁄2 cup (480 ml) shredded coconut
2⁄3 cup (720 ml) chopped walnuts
1 teaspoon (5 ml) ground ginger
1⁄4 teaspoon (20 ml) allspice
Pinch ground cloves
5 eggs
1⁄4 cup (960 ml) coconut oil (melted)
1⁄4 cup (960 ml) applesauce
1⁄4 cup (960 ml) raw organic honey
1 tablespoon (15 ml) vanilla extract

1. Preheat the oven to 350°F (180°C). In a large mixing bowl, combine all dry ingredients. In a medium mixing bowl, whisk all wet ingredients together until well blended. Add wet ingredients to dry ingredients. Let stand for 3–5 minutes.
2. Line a muffin tin with paper muffin liners and spoon batter into liners. (To make them evenly portioned, use a 1⁄2 cup (480 ml) measuring scoop to spoon mixture into muffin tin.)
3. Bake the muffins for 25–30 minutes or until they start to brown on top. Remove from heat and cool. Enjoy!

More Recipes You'll Love

• Chewy Chocolate Cookies
• Gingered Sugar Cookies
• Chocolate Chip Cookies

Gingery walnut muffins with a warmly spiced crumb and the gentle heat of ground ginger in every bite. Built on coconut flour and eggs with fragrant vanilla, they're moist, tender, and naturally grain-free. The walnuts give a lovely toasty crunch, and they're the kind of muffin that works just as well for breakfast as an afternoon snack.

Pro Tips

• Let the batter rest 3 to 5 minutes before scooping — coconut flour needs that time to fully absorb the liquid and thicken properly.
• Whisk the wet ingredients thoroughly before combining with the dry; even distribution of eggs is what gives these muffins their tender crumb.
• Don't overbake — pull them as soon as they're golden and set on top. Coconut flour muffins dry out quickly past that point.
• Toast the walnuts briefly before folding them in for deeper flavor and better crunch against the soft crumb.

Frequently Asked Questions

Why are coconut flour muffins sometimes dense?

Usually too much flour or too little liquid. Coconut flour absorbs far more than wheat flour, so measure carefully and let the batter rest before baking.

Can I make these nut-free?

Yes — leave the walnuts out or swap in sunflower or pumpkin seeds. The muffin base itself doesn't depend on the nuts.

How should I store them?

Up to 4 days in a sealed container at room temperature, or a week in the fridge. They freeze beautifully for up to 3 months.

Are these Paleo?

Yes — coconut flour, eggs, walnuts, ginger, and vanilla. No grains, no refined sugar, and no dairy.

Recipe Card

Stav Kogan

Gingery Walnut Muffins

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 cups coconut flour
• 1 tsp ground ginger
• 5 eggs
• 1 tbsp vanilla extract

Method

 

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine all dry ingredients.
3. In a medium mixing bowl, whisk all wet ingredients together until well blended.
4. Add wet ingredients to dry ingredients.
5. Let stand for 3–5 minutes.
6. Line a muffin tin with paper muffin liners and spoon batter into liners. (To make them evenly portioned, use a 1⁄2 cup measuring scoop to spoon mixture into muffin tin.)
7. Bake the muffins for 25–30 minutes or until they start to brown on top.
8. Remove from heat and cool.
9. Enjoy!

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