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Grapefruit Ginger Muffins (paleo & nut-free)

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These healthy Grapefruit Ginger Muffins are light, fluffy, wonderfully bright, and absolutely delicious. They are super easy to make, whip up in just one bowl, and made with only 9 simple, real ingredients! These muffins are perfect for winter or spring when grapefruits are at their best! This is a surprising muffin flavor you don’t want to miss!

What Do These Grapefruit Ginger Muffins Taste Like?

These Grapefruit Ginger Muffins are a super light and fluffy, but moist, muffin. The crumb is springy and airy and just perfectly sweet. It is flavored with fresh grapefruit juice and grapefruit zest which adds brightness and a hint of tangy sweetness to the muffins. The grapefruit is complemented by freshly grated (or powdered) ginger to give more depth and boldness to the delicate grapefruit flavor. These muffins taste like a light cake that has been kissed by grapefruit and ginger. The muffins are topped with a grapefruit zest spiked sparkly sugar mixture which creates a deliciously addicting crunchy and flakey muffin top.

This muffin is such a great way to celebrate the grapefruit, which are best from mid-winter to late spring. I always go for pink grapefruit, such as Rio Red, as I find it to be the sweetest and juiciest, but feel free to use any type of grapefruit that you like!

What Ingredients Are Used to Make These Grapefruit Ginger Muffins?

These muffins are so delicious and secretly made better-for-you! The recipe contains no refined sugars, flours, or oils. They are refined sugar free and also nut free! These muffins are paleo-friendly meaning they contain no gluten, grain, or dairy. Plus they are made with only 9 total ingredients! Here’s a look at the ingredients you’ll need and some substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives the muffins moisture without feeling heavy! It’s neutral in flavor which lets the delicate grapefruit and ginger shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – To make the muffins fluffy
  • Grapefruit – You’ll need about 1 medium, ripe grapefruit to get 1/4 cup of juice and lots of zest. Don’t skip on the zest! I know it’s tempting, but it really adds so much flavor. This microplane makes zesting super easy and it’s dishwasher safe!
  • Ginger – Such a great flavor to pair with the grapefruit. It enhances the delicate citrus flavor and adds a great warming quality which is so perfect for wintertime or chilly spring days. Use freshly grated or powdered ginger.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives the muffins a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder  – Leavens the muffins making them light but still moist!
  • Salt – To add balance to the muffin flavors.

How To Make Grapefruit Ginger Muffins

These muffins are a breeze to make! The batter is made in just one bowl and bakes up in under 20 minutes! You can go from empty mixing bowl to muffin filled cooling rack in just about 30 minutes. Here’s a look at the steps:

  1. Zest, then juice the grapefruit. I always mention this step because zesting an already halved and juiced citrus is never fun. And if using fresh ginger, go ahead and grate that as well with the zester. This is the one I use.
  2. Make the zesty sugar topping. Just mix a coarse sugar such as turbinado, demerara, or organic cane sugar (what I used) and mix together with 1 packed teaspoon of grapefruit zest with the tips of your fingers until the zest is evenly distributed. (See photo below.)
  3. Make the batter.
    1. Mix the coconut sugar, avocado oil, and eggs together. 
    2. Then add grapefruit juice and zest.
    3. Stir in dry ingredients.
  4. Distribute batter into muffin liners. I like my muffins tall, so I make 8 muffins with this batter. You can easily make this into 9 muffins if you prefer a shorter muffin.
  5. Top muffins with zesty sugar.
  6. Bake! I start off baking muffins in a hotter oven, 375 degrees, to help fluff them up and give them some height. Then after 10 minutes, reduce the oven temp to the standard 350 to keep a soft and moist interior.
  7. Cool & enjoy!

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

These Grapefruit Ginger Muffins are such a unique but incredibly delicious flavor combination for a baked good! They are moist but fluffy and light, and kissed with tangy sweet grapefruit and bold ginger flavors. They are the perfect way to brighten up your winter days and enjoy straight through spring while grapefruit are still at their best. These muffins are a seasonal delight and as they are made healthier, they are the perfect anytime treat! But I will say, they are exceptional alongside a warm frothy beverage.

I can’t wait to hear how you like them!

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

Looking for More Muffins? Check these out.

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Grapefruit Ginger Muffins

These healthy muffins are a great way to enjoy the tangy sweet winter-to-spring citrus, the grapefruit! These Grapefruit Ginger Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! They are light and fluffy, but moist and kissed with grapefruit and ginger. Made in just one bowl with 9 real, simple ingredients!

Paleo (gluten/grain/dairy free), nut free, refined sugar free

Ingredients

Zesty Sugar Topping

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara
  • 1 packed tsp grapefruit zest

Wet Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (74 grams) avocado or olive oil (or sub coconut oil, melted and cooled)
  • 2 eggs ideally room temp
  • 1/3 cup (94 grams) freshly squeezed grapefruit juice
  • 1 packed tbsp grapefruit zest

Dry Ingredients

  • 1 1/4 cup + 1 tbsp (169 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp powdered ginger or 1 tsp freshly grated ginger
  • 1/2 tsp salt

Instructions

  1. Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.

  2. Zest, then juice the grapefruit. Only zest the colorful upper layer of the grapefruit peel without getting down into the white pith layer.

  3. Make the zesty sugar topping by mixing the coarse sugar of choice with 1 packed teaspoon of grapefruit zest in a small bowl with the tips of your fingers, set aside. (See photo in post.)

  4. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the coconut sugar, avocado oil, and eggs together until well mixed and frothy.

  5. Add the grapefruit juice and zest and mix until everything is well incorporated.

  6. Add in all the dry ingredients and mix until just fully incorporated. Scraping down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed and avoid overmixing.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 8-9 muffin cups. (Makes 8 tall or 9 short muffins.)

  8. Sprinkle the zesty sugar mixture on top of the muffins.

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 7-9 minutes. Testing for doneness with a toothpick. Toothpick should come out clean except for a few moist crumbs.

  10. Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.

Recipe Notes

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

Helpful Kitchen Tools (affiliate links): muffin pan, microplane (zester/grater), silicone spatula, kitchen scale, eco-friendly muffin liners

Ingredient Subs/Variations:

Avocado Oil - Sub olive olive or melted/cooled coconut oil for avocado oil in equal amounts. For a no-coconut flavor, used refined coconut oil instead of virgin. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Chewy Ginger Cookies (paleo & nut-free)

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HOLIDAY COOKIE BONANZA! pt. 2.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies

The second cookie recipe in my healthier holiday cookie series are these Chewy Ginger Cookies! They are super easy to make drop cookies and feel wonderfully homey and comforting. These cookies have the perfect crispy but chewy texture. Brimming with fresh and zesty ginger flavor so synonymous with the holiday season, making them incredibly delicious and just the perfect deep-fall or winter cookie. In addition to the spicy yet sweet ginger, these cookies are filled with other warming spices sure to give you all the cozy cookie vibes we all crave this time of year.

What Do These Chewy Ginger Cookies Taste Like?

These healthified Chewy Ginger Cookies are a perfectly delicious, no-fuss, but incredibly satisfying ginger cookie. This cookie has wonderfully addicting crispy edges, an even more addicting soft and chewy center, and finish with a dusting of sparkling sugar. These cookies are packed with three types of ginger (or just two if three kinds of ginger just sounds like a bit too much ginger) to really give them a deep gingery flavor which is complemented with a few additional warming spices to give these cookies a more well rounded taste. Basically, if you ask me, these are the perfect thick and chewy ginger cookies. They are made with better-for-you ingredients but taste anything but!

What Ingredients Are Used In These Chewy Ginger Cookies?

These healthier Chewy Ginger Cookies are incredibly delicious and comforting but made better-for-you as they contain no refined flours or oils. These cookie are nut-free and paleo(ish) as they contain no gluten, grain, or dairy. They are paleo(ish) because these are made with cane sugar instead of coconut sugar. Cane sugar is not technically refined sugar free, and therefore not strictly paleo, but is still a much less refined alternative to traditional white sugar. Here’s a quick rundown of the ingredients used and some recommended substitutes and variations:

  • Cane Sugar – I used an organic cane sugar from Whole Foods (but this brand is also great), instead of my usual coconut sugar, to maintain a more neutral sweet flavor and give these that classic chewy texture.
  • Tahini – I love using tahini in my cookie recipes, it gives the cookies a wonderful moist and slightly dense chew. It’s more neutral in flavor than other nut/seed butters and keeps the recipe nut free! Use any other nut/seed butter that is thin and drippy, like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top.
  • Avocado Oil – Gives the cookies some additional moisture and helps crisp the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – To help puff the cookies.
  • Blackstrap Molasses – To keep the traditional flavor of a ginger cookie! The molasses adds a wonderful richness to the cookie and deepens the flavor of the ginger and spices. I used Wholesome Sweeteners Fair Trade Organic Molasses.
  • Freshly Grated Ginger – I highly recommend not skipping this ingredient even though I know it may be tempting. Powdered ginger is great, but the freshly grated ginger really gives these cookies a more well rounded ginger flavor.
  • Vanilla – A must in most cookie recipes!
  • Cassava Flour – A gluten and grain free flour which behaves very similarly to white flour but is not bleached, refined, or overly processed. It’s nut free and paleo!
  • Tapioca Flour – Tapioca flour helps thicken the dough without making them too floury.
  • Powdered Ginger – For more ginger-goodness.
  • Cinnamon & Nutmeg – To complement and amplify the warming characteristic of the ginger.
  • Salt & Black Pepper – The dash of black pepper is optional, but highly recommended. It adds a bit of oomph to the cookies, in the same way it’s added to good quality chai blends.
  • Candied Ginger – Make these cookies Chewy TRIPLE Ginger Cookies by adding chopped pieces of candied ginger. This is optional but adds wonderful chewy bits to the cookies and really ups the ginger flavor. This is a great brand that uses good quality ingredients.Healthy Chewy Ginger Cookie Dough

How Do You Make Healthy Chewy Ginger Cookies?

These cookies are incredibly easy to make! They are made in just one bowl, and with just a few simple ingredients. The ingredient list below seems long, but it’s just a bit of extra spices. The dough does need to be properly chilled, ideally for two hours and up to overnight. So, be sure to plan ahead! Here’s a look at the steps.

  1. Mix the cane sugar, tahini, and avocado oil together. Usually we’d mix all the wet ingredients together at once, but here, we mix the wet ingredients in phases to help ensure that the sugar and fats are properly creamed together.
  2. Add the egg, molasses, freshly grated ginger, and vanilla and blend with the sugar mixture.
  3. Add in the dry ingredients until a sticky dough forms.
  4. Stir in the candied ginger. This is totally optional if you feel like double ginger is enough or if you want to keep the sugar level on the lower side.
  5. Chill the dough. Ideally chill the dough in the freezer for at least two hours and up to overnight. The longer the dough is left to chill the easier it will be to scoop and roll the cookies. Chilling the dough ensures a thick and chewy cookie rather than a flat and crispy cookie puddle.
  6. Scoop the dough. I use my trusty 50 mm scoop (about 3 tablespoons) for ease and making equally sized cookies. This size scoop makes thirteen 3 1/2 inch cookies which I found to be the perfect size.
  7. Roll the dough in cane sugar or other coarse sugar such as turbinado or demerara.
  8. Bake at 400 for 8-9 minutes. We bake these cookies in a hotter than usual oven to ensure the cookies puff up, with perfectly crispy exteriors, but still maintain a moist chewiness in the centers.
  9. Let cool slightly.
  10. Enjoy those Chewy Ginger Cookies!

Make Ahead: The dough can be made ahead and kept, covered, in the freezer until ready to bake. Or chill the dough, scoop balls, and store the cookie dough balls in an airtight container. When ready to bake, roll the balls in the sugar and bake frozen, just add another minute or so onto the baking time.

Healthy Chewy Ginger Cookie Dough

These Chewy Ginger Cookies are the perfect warm and cozy cookie for the holiday season. Thick and puffy cookies with addicting crispy edges, a dense and chewy center packed with spicy, but sweet and fresh, ginger flavor, more warming spices and finished with a sparkly sugar dusting. Basically, it’s everything you want from a good ginger cookie, but made with better-for-you ingredients, so you can enjoy a festive and healthier holiday season.

Healthy Chewy Ginger Cookies

paleo-ish (gluten/grain/dairy free) & nut-free

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Chewy Ginger Cookies

These healthified Chewy Ginger Cookies are a perfectly delicious, no-fuss, but incredibly satisfying ginger cookie.  They have wonderfully addicting crispy edges, even more addicting soft and chewy centers, and packed with ginger goodness.

paleo-ish (gluten/grain/dairy free), nut free

Servings 13 cookies

Ingredients

Wet Ingredients

  • 2/3 cup cane sugar (138 grams)
  • 1/4 cup tahini, well stirred before measuring (65 grams) sub other thin nut/seed butter of choice
  • 1/4 cup avocado oil (61 grams) sub olive oil or coconut oil (melted and cooled)
  • 1/4 cup blackstrap molasses (85 grams)
  • 1 egg
  • 2 tsp freshly grated ginger (6 grams)
  • 1 tsp vanilla (4 grams)

Dry Ingredients

  • 3/4 cup cassava flour, spooned and leveled (117 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp baking powder (5 grams)
  • 1 tsp ground ginger see notes on amount
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • dash black pepper (optional)
  • 1/2 cup chopped crystalized ginger (optional)

Sugar Dusting

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, cream together the cane sugar, tahini, and avocado oil until light and fluffy, about 2 minutes.

  2. Add in the molasses, egg, freshly grated ginger, and vanilla and blend until just fully incorporated.

  3. Scrape down the sides of the bowl, add in the remaining dry ingredients (except crystallized ginger) and stir until just fully incorporated, scraping down the sides of the bowl once during mixing to ensure everything in well distributed while avoiding overmixing.

  4. Stir in the crystallized ginger if using.

  5. Chill the dough in the freezer ideally for two hours and up to overnight.

  6. Near the end of the chilling time, heat oven to 400 degrees and prepare a baking sheet by lining with parchment paper or a silicone baking mat. Place dusting sugar in a small bowl.

  7. Scoop out 13 balls of dough, I used a 50 mm scoop (about 3 tbsp), and roll each ball in the sugar to coat. Place the dough balls at least 2 inches apart on the baking sheet.

  8. Bake cookies for 8-9 minutes or until cookies are puffed and the edges golden brown and crinkly. Bake for 10 minutes if you like a firmer, crispier cookie.

  9. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  10. Enjoy warm or at room temperature!

Recipe Notes

Kitchen Tools (affiliate links): 50 mm cookie scoop, silicone baking mat, silicone spatula, zester/grater

Storage: Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage!

Make Ahead: The dough can be made ahead and kept, covered, in the freezer until ready to bake. Or chill the dough, scoop balls, and store the cookie dough balls in an airtight container. When ready to bake, roll the balls in the sugar and bake frozen, just add another minute or so onto the baking time if they have been frozen from longer than 24 hours.

Ingredient Subs/Variations:
Tahini - The tahini should be thin and drippy. Sub tahini for any other nut/seed butter that is thin and drippy, like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top. For best results, be sure to mix the nut/seed butter in the jar well before measuring.  Do not use the compacted paste at the bottom of the jar. My favorite tahini for baking is the 365 brand from Whole Foods. 

Extra Ginger - If you, like me, really love ginger, up the ground ginger to 2 tsps. There was a great debate on whether 1 tsp of ground ginger was enough. In my original recipe I use 2 tsps of ground ginger and really loved how deeply gingery the flavor was. I settled on 1 tsp for the final recipe because it seemed like a more balanced flavor that everyone could enjoy.

Even More Ginger - If you really, really love ginger, make these Triple Ginger Cookies by adding pieces of crystallized ginger to the cookie dough!

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Fluffy Gingerbread Pancakes (paleo & vegan-possible)

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December has arrived! Cue the gingerbread and peppermint flavored treats! Starting off the gingerbread season with a fluffy stack of Gingerbread Pancakes. These are light and fluffy pancakes spiked with all the requisite spices to achieve the perfect gingerbread flavor: lots of ginger, cinnamon, cloves, and nutmeg. It’s a perfectly spiced, seasonally-appropriate, healthified pancake stack to head into the holiday season and make those mornings extra cozy and festive.
What Do These Gingerbread Pancakes Taste Like?

These pancakes are thick but still light and fluffy, the ideal pancake texture. They are soft, a little dense, perfectly chewy, and have just the right amount of moisture to welcome a healthy drizzle of maple syrup but are just fine on their own. Lightly sweetened with coconut sugar and spiked with all the warming spices typical in a classic gingerbread recipe. It’s like a stack of gingerbread cookies in pancake form!

How Are These Gingerbread Pancakes Made?

These pancakes are SO easy to make! I like to mix up the batter in my Pyrex measuring cup and pour them directly into the hot pan, so minimal dishes are used to prep and make these!

Here’s a rundown of the steps:

  1. Mix dairy-free milk with 1 tbsp lemon juice and let sit for 3 minutes. This makes the pancakes super fluffy and reminiscent of buttermilk pancakes.
  2. Whisk in the egg or your favorite vegan egg-replacement like a flax egg or premade egg substitute.
  3. Stir in the dry ingredients and gently mix until fully combined.
  4. Heat the pan over medium heat with a little oil if your pan requires it.
  5. Pour batter into the pan. I find that 1/4 cup batter makes the perfect sized pancake. This recipe makes exactly five 1/4 cup pancakes. But make any size you like!
  6. Let cook for 2-3 minutes and flip to cook other side.
  7. Repeat with all batter.
  8. Top with your favorite toppings and/or maple syrup.
  9. Enjoy!

Some topping ideas: A tart winter fruit like cranberry, pomegranate, or maybe some orange slices. Whipped cream or vanilla yogurt. Crunchy bits like pistachios, pecans, or sunflower seeds!

What Ingredients Are In These Paleo Friendly Pancakes?

These pancakes are made better-for-you as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by replacing the egg with your favorite vegan-friendly egg replacement.

Here’s a look at the ingredients you will need to make these:

  • Nut/Seed Milk – Use any milk you like! I always use whatever homemade nut/seed milk I have on-hand. To see how to make your own dairy free milk, check out this post here!
  • Lemon Juice – Helps the pancakes fluff and create a buttermilk-like effect without the use of dairy.
  • Egg – Gives these pancakes some fluff! Easily substituted for your favorite vegan-friendly replacement.
  • Almond Flour – The base of the pancakes and makes them gluten and grain free! The almond flour gives them a deliciously dense and chewy texture.
  • Tapioca Flour – Tapioca flour helps thicken the batter and gives them crispy crusts.
  • Coconut Flour – There is only 1 tbsp of coconut flour and not really detectable in the flavor, but gives the pancakes some extra body.
  • Baking Soda & Baking Powder – To give even more fluff to the pancakes.
  • Spices & Salt – All the classic gingerbread spices that you probably already have in your pantry: ginger, cinnamon, cloves, and nutmeg!

These Gingerbread Pancakes are gluten, grain, and dairy free, but really taste delicious, are oh-so-fluffy and the perfect festive breakfast to ring in the holiday season! This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. This recipe is easy to double, or triple (!), if you’re feeding a crowd! This is perfect for leisurely weekend mornings but the recipe is so easy you could easily whip them up on a busy weekday!

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan, oil free

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Fluffy Gingerbread Pancakes

Thick and fluffy pancakes spiked with all the classic gingerbread spices. These healthier pancakes are incredibly delicious and made with a few simple ingredients. Made in just one bowl! The perfect festive breakfast to celebrate the holiday season.

paleo (gluten/grain/dairy free), refined sugar free, vegan option

Course Breakfast

Ingredients

  • 1/2 cup milk of choice
  • 1 tbsp lemon juice
  • 1 egg (or sub flax egg/egg replacer if vegan)
  • 3/4 cup almond flour (95 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 2 tbsp coconut sugar (16 grams)
  • 1 tbsp coconut flour (8 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt
  • 1 1/2 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

Instructions

  1. In a medium mixing bowl, or preferably in a 2 cup measuring cup with a spout, mix together the milk and lemon juice. Let sit for 2 minutes. The mixture will look broken, this creates the "buttermilk".

  2. Next whisk in the egg or egg substitute until it's well mixed and frothy.

  3. Then add all the remaining dry ingredients to the wet and stir until batter is just uniform and evenly distributed.

  4. Heat coconut oil, butter, or ghee in a large pan/skillet over a heat that's just over medium flame.

  5. Pour about 1/4 cup of batter into the heated pan and cook for 2-3 minutes on each side.

  6. Repeat with remaining batter.

  7. Enjoy with your favorite toppings and/or maple syrup!!!

Recipe Notes

Helpful Kitchen Tools (affiliate links): pyrex measuring cup, small syrup pitcher, silicone spatula, kitchen scale

Nut/Seed Milk: I always use homemade almond milk for this recipe. Choose your favorite milk for these pancakes! To see my recipe for homemade nut milk see this post.

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Baked Ginger Apple Cider Donuts (paleo & nut free)

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I have a firm belief that the coziest part of fall flavors all comes down to the spices.  Those pumpkin packed desserts would not be nearly as delicious if not for the pumpkin pie spice that always accompanies. Similarly, as much as apples are delicious on their own, it’s all the additional warming spices that brings on that true feeling of comfort in dessert form. Which brings me to these super cozy, perfectly fall, and exceptionally delicious Baked Ginger Apple Cider Donuts. A fluffy donut made with seasonally appropriate apple cider, spiked with apple pie inspired spices, and an extra hit of ginger creating the coziest of fall breakfast foods.What Do They Taste Like?

These Baked Ginger Apple Cider Donuts have a soft and cake-like texture, but still feel light and airy, and so, not overly heavy. Unlike a traditionally fried donut, the baked variety yields a donut that is fluffy, but without the trip to the fryer they do not feel overindulgent. The liquid base of apple cider gives these donuts a mild apple flavor, but is amplified with all the additional spices so synonymous with apple pie – a hefty dose of cinnamon, along with nutmeg and cardamom. And to give these a little twist I really turn up the ginger flavor. Ginger and apple is really an unsung flavor combination in the fall. Cinnamon and apple will always be a classic, but the ginger really gives it an incredible depth of flavor and a bit of a freshness. And these donuts are an example of that, because that unassuming flavor trifecta really makes these donuts something special. The donuts are rolled in a simple cinnamon sugar coating to give them that traditional apple cider donut feel. And because, I’m pretty sure the consensus on donuts is that the coatings are the best part.

How Are They Made?

The best part about baked donuts is that, unlike the traditional fried variety, they are SO easy to make. Really, all that’s done is make the batter, distribute it into a lightly greased donut mold, and baked! If you don’t have a muffin pan, make donut muffins in a muffin tin. Once they are baked and cooled slightly, it’s brushed with a kiss of coconut oil and dipped in a simple cinnamon sugar mixture. And that’s it! Here are the basic steps:

  1. Mix the dry ingredients together in a medium bowl.
  2. Mix the wet ingredients together in a smaller bowl.
  3. Add the wet to the dry mixture and stir until thoroughly combined and no lumps remain.
  4. Distribute the batter into a lightly greased donut pan. I sometimes like to use a spare piping bag that I’ve cut a larger hole into the bottom to help cleanly add the batter into the molds. Although this isn’t necessary at all, feel free to spoon or pour the batter into the mold with a spouted bowl or measuring cup.
  5. Bake the donuts in the preheated oven for just about 15 minutes. While the donuts bake, mix the simple cinnamon sugar mixture.
  6. Let the donuts cool slightly before removing them from the molds.
  7. Brush or dunk the donuts with a little melted ghee or coconut oil to help adhere the cinnamon sugar coating to the donuts. I prefer using a silicon brush for this, it’s a bit neater and ensures a more even coverage of oil. Alternatively quickly dunk each side of the donut into the melted oil.
  8. Coat the donuts in the cinnamon sugar mixture by dunking each side of the donut into the mixture.
  9. Done! These are best served warmed and enjoyed the same day. These will keep at room temperature in an airtight container for a day or so, but I highly recommend reheating them slightly in a microwave or toaster oven before enjoying.

What Ingredients Are Used?

These donuts are made better-for-you by only using real, simple ingredients. No refined flours or oils are used. They are paleo-friendly, meaning they are gluten, grain, and dairy free. And they are nut free as well! Here’s a quick run down of the ingredients:

Apple Cider – Probably the most important ingredient in these Ginger Apple Cider Donuts is the apple cider! It’s a seasonal ingredient that always appears in markets as soon as fall hits and it’s a wonderful donut flavor! Nearly any health food store near you will stock apple cider during the fall. Try to find an organic variety, if possible, and contains only one ingredient: apples.

Avocado Oil – I especially love the use of avocado oil in these donuts. It gives them a wonderful moistness without overpowering any of the flavors.  Feel free to sub avocado oil with olive oil or melted and cooled coconut oil. My go-to brand is always Chosen Foods Avocado Oil, which we grab at Costco for the best pricing.

Cassava Flour & Tapioca Flour – This combination of unrefined flours is the most similar to white flour I’ve found all while being gluten and grain free! It makes for a fluffy and light texture in these donuts. I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And I use Bob’s Red Mill for the tapioca flour.

Coconut Sugar & Cane Sugar– To make these (mostly) refined sugar free, I use coconut sugar in the donut batter. Which lends a wonderfully caramelly flavor that goes wonderfully with the ginger, apple cider, and apple pie inspired spices. For the cinnamon sugar coating however, I went with a more traditional choice of cane sugar. I use organic cane sugar rather than the more refined white sugar. I find that the cane sugar acts as a firmer coating and gives these more of that classic Apple Cider Donut taste. Feel free to use all coconut sugar to make these completely refined sugar free.

Spices – As fall flavors are all about the spices, I highly recommend using good quality spices for these. My brand of choice for most spices is Frontier Co-op. I find their spices are of good quality and conscientiously sourced. This is the perfect time of year to go through your spice drawer and ditch any that are no longer good! I always ignore the use by date and go with the sniff test. If the spice has little to no odor, it’s past it’s prime and time to replace.

These Baked Ginger Apple Cider Donuts are the perfect seasonal treat for fall. Fluffy donuts with a kiss of apple, all the warming spices, and coated in a deliciously satisfying cinnamon sugar mixture. These are a delicious healthier breakfast on-the-go or the perfect accompaniment to your favorite warm beverage are are sure to give you all the cozy autumnal vibes.
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Baked Ginger Apple Cider Donuts

These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with a simple cinnamon sugar dusting. Everything you would expect from a traditional apple cider donut but with an extra ginger twist and made better-for-you! Don't have a donut pan? No problem! Just make these in a muffin tin!

paleo-friendly (gluten/grain/dairy free), nut free

Servings 6 donuts

Ingredients

Dry Ingredients

  • 1 cup cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 1 1/2 tsp baking powder (7 grams)
  • 2 tsp cinnamon (4 grams)
  • 1 1/2 tsp ground ginger (2 grams)
  • 1/2 tsp nutmeg (1 gram)
  • 1/4 tsp cardamom (1 gram)
  • 1/4 tsp salt (1 gram)

Wet Ingredients

  • 1/2 cup apple cider (134 grams) not apple cider vinegar
  • 3 tbsp avocado oil (36 grams) or coconut oil, melted and cooled
  • 2 eggs
  • 1 tsp vanilla (4 grams)

Cinnamon Sugar Coating

  • 2 tbsp coconut oil or ghee melted
  • 1/4 cup cane sugar or coconut sugar
  • 1 tsp cinnamon

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil.

  2. In a medium bowl mix the dry ingredients together until everything is well incorporated.

  3. In a smaller bowl whisk together the wet ingredients until light and frothy.

  4. Pour the wet ingredients into the dry and stir gently until just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

  5. Distribute the batter evenly into the 6 donut pan wells.

  6. Bake the donuts for 15-16 minutes or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the cane or coconut sugar and cinnamon until well mixed.

  8. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  9. While donuts are still warm, but cool enough to handle, coat each donut in a little oil (or ghee). This can be done by either quickly dunking each side of the donut directly into the melted oil or by brushing the exterior of each donut with a pastry brush. I much preferred the brushing method as it ensured more even coverage and was slightly less messy.

  10. Dunk each side of the donut into the sugar mixture and place back on the rack. Repeat the oil & sugar coating with all remaining donuts.

  11. Best served warm!

Recipe Notes

Cane Sugar vs. Coconut Sugar: I preferred coated these with cane sugar to give them a more authentic Apple Cider Donut feel, however feel free to use all coconut sugar to make these refined sugar free. 

Storage Tips: These are amazing eaten warm shortly after they have been coated. Donuts will keep at room temperature in an airtight container for a day or so. Afterwards store them in the freezer! When ready to eat, just warm in a hot oven/toaster oven for a few minutes or microwave for a few seconds. These can be stored in the freezer in an airtight container for longer storage.

Kitchen Tools (affiliate links): Donut Pan, Pastry Brush

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Superfood Spiked Paleo Blueberry Ginger Granola (vegan)

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There are endless benefits to making your own snacks. And granola is definitely one that’s worth putting in some extra time in the kitchen to make. Granolas tend to be packed with some less than ideal ingredients like processed sugars, gluten, and sometimes preservatives. Additionally, granolas that are paleo or low-carb can often be very expensive. Making your own at home can save money and provide the freedom to use ingredients that are right for you and skip others that you prefer not to use. Plus it seriously does make your house smell wonderful.

This is so far the best loved granola flavor that’s come out of my kitchen. While ginger itself has TONS of health benefits, I decided to add in another superfood into the mix. Lucuma powder is a naturally sweetener and also packs in a wealth of nutrients and antioxidants. If you don’t want to though, feel free to leave it out! 

gluten free, grain free, paleo, low carb, high fat, vegan, dairy free, soy free, naturally sweetened

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Paleo Blueberry Ginger Granola

Paleo friendly, gluten free, grain free, and vegan granola is the perfect snack or addition to smoothies, yogurt bowls or straight out of the container. There's also an extra superfood powder hiding in there to up the health benefits of this tasty treat. PLUS it's lower in sugar, naturally sweetened, and has no weird ingredients. Wins all around!

gluten free, grain free, paleo, low carb, vegan, dairy free, naturally sweetened

freshlydafna.com

Ingredients

  • 2 cups walnuts raw, coarsely chopped
  • 1 cup almonds raw, coarsely chopped
  • 1 cup coconut shreds
  • 1/2 cup flaxseed meal
  • 1/2 cup lucuma powder optional, but encouraged
  • 1/4 cup maple syrup
  • 5 tbsp coconut oil melted
  • 1 tsp freshly grated ginger (or 2 tsp powdered)
  • 1/2 tsp pink sea salt
  • 3/4 cup dried blueberries

Instructions

  1. Heat oven to 325 F. Prepare a baking sheet with parchment paper or baking mat.

  2. In a large bowl, mix together the melted coconut oil and maple syrup

  3. Then add the chopped nuts, coconut shreds, ginger, and sea salt to the large bowl. Mix dry with wet ingredients until all is well combined. 

  4. Once well combined, fold in the blueberries until evenly distributed.

  5. Pour granola mixture onto baking sheet and press down with a plastic spatula to ensure that it is tight and spread evenly. 

  6. Bake for 20 minutes, the turn the baking sheet in the oven. Bake for another 15-20 minutes or until just golden brown. Remove from the oven. 

  7. Let cool completely on baking sheet. No touching. 

  8. Once it has rested break up the granola into chunks. 

  9. Enjoy on top of smoothies, yogurt, in milk, or straight up!  Store in airtight container. 

Recipe Notes

by: sunnyside-greens.com

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna