Freshly Dafna

spring

Grapefruit Ginger Muffins (paleo & nut-free)

by Leave a Comment

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.

SHARE THE LOVE!

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!

Print

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.

Lemon Blueberry Bread (paleo)

by Leave a Comment

If you ask me, the classic lemon + blueberry combination is the most perfect spring treat. It is a delicious blending point of the recently departed winter citrus season and the soon approaching summer berry season. And to me, it is a marriage of flavors that truly represents springtime. It is bright freshness like lemons but with hints of sweet juiciness like blueberries. Yep, this Lemon Blueberry Bread is spring in loaf form.This sweet bread is simple enough to make and in just one bowl! Because I am always in favor or less dishes. Honestly, the most labor-intensive part is juicing and zesting the lemons. And trust me, you do not want to skip this part, the fresh flavor from the lemon juice is worth the squeeze. I really believe that you will be able to taste the difference at first bite. And the zesting, well, I always find that it is one of those things that sounds more annoying than it actually is. The zest really adds that next level of lemony brightness. This loaf is paleo-friendly. Meaning it’s gluten, grain, and dairy free. Sweetened with coconut sugar, it has no refined sugars! Made with real ingredients that you can feel good about! This is a sweet and delicious treat that tastes amazing and will keep you feeling great. Plus it freezes brilliantly so you can enjoy this on the go or have it ready for a quick no-fuss breakfast.paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Print

Lemon Blueberry Bread

The perfect sweet treat for spring. This is light, zesty, sweet, and juicy. Made in just one bowl with only good-for-you ingredients. This is a delicious baked good that you can feel great about eating!

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

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
  • additional blueberries for topping optional
  • 1 tbsp turbinado sugar for topping optional (omit for strict paleo)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.

  3. Add the lemon juice, zest, and vanilla and stir until well combined.

  4. Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.

  5. Gently stir in 1 cup of blueberries.

  6. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  7. If you like, decorate with additional blueberries on top of the batter and/or sprinkle with turbinado sugar.

  8. Bake for 58-60 minutes or until top is lightly cracked and edges are turning brown. Pierce with a toothpick if you are unsure.

  9. Remove from oven and let cool on a wire rack for about 15-20 minutes before removing from the pan and slicing.

Recipe Notes

This will keep stored in an air tight container for a day or so. Afterwards, move to the freezer pre-sliced!

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

Lemon Poppy Seed Bread (paleo, dairy free)

by Leave a Comment

Spring is here and this season is all about joy and renewal as leaves start to fill in tree branches, new grass growth, longer kinder days, and an abundance of fresh ingredients. Springtime eats are packed with fresh and bright flavors.  And to me, nothing screams spring more than the classic flavor combination of lemon and poppy seed. Carrot cake is another major spring baked good classic and I have included a recipe for a healthified, simple, and delicious one in my most recent spring ebook (which you can download for free here). This Lemon Poppy Seed Bread is springtime in a fluffy loaf. The bread is perfectly sweet, using coconut sugar, that beams with delicious lemony goodness while the poppy seeds add a subtle but oh so satisfying crunch. The top is dressed up with a simple four ingredient Lemon Honey Glaze. This bread whips up quick, has only good-for-you ingredients, is paleo-friendly (gluten/grain/dairy free),  and will put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Print

Lemon Poppy Seed Bread

This bread is springtime in loaf form! It's bright and zesty, light and flavorful, and is sure to put an immediate smile on your face!

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

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil melted & cooled coconut oil is a fine sub
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Lemon Honey Glaze

  • 1/4 cup coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl mix together all the dry ingredients (except the poppy seeds) until well incorporated.

  3. In a large bowl, or in the bowl of a stand mixer, mix together the eggs, sugar, and oil until well mixed and bubbly.

  4. Add the lemon juice, zest, and vanilla and stir until well combined.

  5. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated.

  6. Then stir in the poppy seeds.

  7. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  8. Bake for 50 minutes or until top is golden brown.

  9. Remove from oven and let cool on a wire rack.

  10. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  11. Once cooled, remove the loaf from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

  12. This will keep stored in an air tight container for a day or so, afterwards, move to the freezer pre-sliced!

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

 

Carrot Cake Muffins (paleo)

by Leave a Comment

These Carrot Cake Muffins are definite crowd-pleasers! To the point that people are shocked these could be gluten AND grain free. They are super easy to make and in just one bowl people! Spiced with a gentle touch of warming spices like ginger and cinnamon. Topped with an easy peasy coconut butter glaze that’ll make these look extra classy. If you don’t like coconut flavor you can skip the glaze and go enjoy these naked!

Print

Carrot Cake Muffins with Easy Glaze

These healthy carrot cake muffins are paleo, gluten/grain free and dairy free. But taste anything but! Topped with an easy coconut butter glaze.

paleo, gluten free, grain free, dairy free

freshlydafna.com

Ingredients

Wet Ingredients

  • 3 eggs
  • 1 cup shredded carrots
  • 3/4 cup coconut sugar
  • 1/2 cup vanilla or plain yogurt
  • 1/4 cup coconut oil melted and cooled

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp dried ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Easy Coconut Butter Glaze

  • 4 tbsp coconut butter melted and cooled slightly
  • 2-3 tbsp non-dairy milk of choice
  • 1-2 tsp maple syrup or honey

Instructions

  1. Preheat oven to 350 and prepare muffin tin by either greasing muffin cups or using muffin liners (I prefer the latter with compostable liners)

  2. In a large bowl whisk together all the wet ingredients until light, fluffy, and well combined

  3. Add the dry ingredients to the bowl and until again until just fully incorporated

  4. Evenly distribute the batter into the muffin cups and bake in preheated oven for about 28 minutes testing for doneness with a toothpick. 

  5. If making the coconut butter glaze, mix all ingredients together in a small bowl starting with 2 tablespoons of the milk of your choosing. Adding a few splashes more milk at a time and mixing in between additions until the glaze that is not thick and not runny. Dip the muffin tops into the glaze before serving!

Recipe Notes

I used honey for the glaze to ensure the color remained as white as possible. Although I prefer the flavor of maple syrup I am certain it would alter the color. 

 

These can be kept, glazed, at room temperature for about a day. These are also great stored in the freezer, but I recommend you keep the glaze until you are ready to enjoy them!


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 so I can behold your healthy baked beauties!