Gingerbread is one of those favorite Christmas flavors, yet it takes too much time and effort to make Gingerbread Man cookies. Try these tasty Gluten-Free Gingerbread Muffins that will take you a mere 10 minutes to whip up instead.
Moist and packed with gingerbread spices, this Gluten-Free Gingerbread Muffins recipe is quick and easy to make and will quickly become a favorite with the whole family.
As an added bonus, this Gingerbread Muffins recipe is also dairy-free!
2020 Update:
I tweaked the recipe this year because the results were not as consistent as I like. Now, these holiday Gingerbread Muffins are lighter, fluffier, and even more delicious then before. They are so good now that the “healthy” coconut butter glaze is completely optional.
Gluten-Free Gingerbread Muffins Ingredients
- eggs
- vegetable or canola oil
- molasses (original, not blackstrap)
- granulated sugar
- vanilla extract
- ground ginger
- ground nutmeg
- ground allspice
- baking powder
- baking soda
- gluten-free 1 to 1 flour blend (I use this King Arthur flour)
For the “healthy” coconut butter glaze (optional):
- coconut butter
- maple syrup
- vanilla extract
- almond milk (or some other dairy-free milk)
Supplies You Might Need:
- stand mixer
or hand mixer and large bowl (It’s really helpful to use a stand mixer for this recipe but you can do it with a hand mixer or by hand if needed.) - rubber spatula for scraping
- measuring cups and spoons
- muffin pan
- paper muffin cups
or 
and 
(It’s really helpful to use a stand mixer for this recipe but you can do it with a hand mixer or by hand if needed.)
for scraping
My children love these muffins; I made 6 to 7 batches of these Christmas muffins as I tested out this recipe and my kids ate ALL of them. In fact, I had about 2 dozen in my refrigerator at one point and when I wanted to eat a muffin myself, they were ALL gone!
I admit that I love these muffins as much as my kids do. They are packed with gingerbread spices. I purposefully increased the amount of spice in this recipe because I dislike weakly spiced baked goods.
I hope you’ll love these Gluten-Free Gingerbread Muffins as much as we do!
How to Make Gingerbread Muffins
Preheat your oven, then mix together the eggs, oil, molasses, sugar, and vanilla.
Stir in the spices, then add the flour.
Pour or spoon the batter into a paper-lined muffin pan.
Bake.
If you choose to add the glaze, then whisk together the glaze ingredients and drizzle over your cooled gluten and dairy-free gingerbread muffins.
The glaze may dry almost clear as you see in the photos. That’s okay; you can still taste the yummy light glaze!
Store your Gluten-Free Gingerbread Muffins in a closed container for up to 4-5 days.
PrintGluten-Free Gingerbread Muffins
Light and fluffy, these gluten-free gingerbread muffins are packed with delicious gingerbread spices and will quickly become a family favorite, especially since they are so quick and easy to make!
- Prep Time: 10 min
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 15-18 muffins 1x
- Category: breads and muffins
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 large eggs, room temperature
1/2 cup vegetable, or canola oil
1/2 cup molasses
1/2 cup granulated sugar
1 tsp vanilla extract
3 tsp ground ginger
1 tsp nutmeg
1/4 tsp allspice
1.5 tsp baking powder
1/2 tsp baking soda
2 cups all-in-one gluten-free flour
For the Healthy Glaze:
- 1/4 cup softened/melted coconut butter
- 2 Tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1–2 Tbsp dairy-free milk
Instructions
- Preheat oven to 325 and add paper muffin cups to a muffin pan.
- Beat the eggs, oil, molasses, sugar, and vanilla. Mix in the ginger, nutmeg, allspice, baking powder, and baking soda, then slowly add the gluten-free flour and scrape down the sides.
- Divide into the muffin cups. This recipe makes 12 full-sized muffins.
- Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Cool completely
For the glaze:
- Whisk together the melted coconut butter, maple syrup, vanilla extract, and ½ Tbsp almond milk. Add more almond milk as needed until glaze is at a drizzling consistency.
- Drizzle the glaze over the cooled muffins.
Notes
Store in a sealed container for up to 4-5 days.
Lynn says
I tried this and found the muffins to be too dry and lacking in sweetness (and I am a person who usually finds things to be overly sweet).
Erika says
Hi Lynn! I’m so sorry to hear you didn’t enjoy this recipe. Gluten-free baking can be finicky at times – a slightly higher temperature or baking for a few minutes too long can quickly dry out the muffins or whatever the baked good is. As for the sweetness, I’m curious what kind of molasses did you use? Blackstrap molasses can be overpowering and is not as sweet as regular “Grandma’s Molasses” and I suspect that might have been the culprit in this case. Thanks for letting me know – I’m adding a note in the recipe so others are aware. 🙂
Marge says
Can’t wait to make these. Recently anything I bake make it about 24 hours. I blame the 3 teenagers but actually the 5th grades eats just as much. So basically if they will eat healthy baked good vs packaged sweets I’ll keep baking
Erika says
That sounds like my house, Marge! I have 2 teens, a 5th and 3rd grader and completely agree – nothing lasts long!
Tara says
These look amazing!! Gingerbread is one of my favorite. We tend to smear them with cream cheese frosting…. takes it to the next level. Looking forward to trying your recipe, it’s a little different than the one I am currently using
Sarah says
Can I use less molasses? I’m trying to cut down on the sugar. Thank you!
Erika says
I wouldn’t recommend using less molasses because it might lead to dryer, more crumbly muffins. But you could try replacing the sugar with granulated monk fruit as an alternative without affecting the recipe too much.
Sonya says
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Erika says
Hi Sonya, I wouldn’t freeze the batter, but you could try freezing the muffins themselves. After they are baked and fully cooled, freeze them in an airtight (as close as you can) container or ziploc bag(s). Remove from the freezer and thaw on the counter for a few hours before serving. You can also try warming them up in the oven or microwave for a more freshbaked approach (though they still won’t be quite as good as the real fresh-baked muffins.)
I’m so glad you and your family enjoyed them! 🙂