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Living Well Mom

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Gluten-Free Gingerbread Muffins

By Erika in Bread

Christmas Christmas recipes dairy-free gluten-free muffinsThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

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.

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. The light coconut butter glaze adds a delicious finishing touch, though these muffins are delicious without the glaze. Dairy-free, gluten-free, refined sugar free. this idea now...

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)

ingredients for gluten-free gingerbread muffins

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

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.

mixing molasses and eggs for gingerbread muffins

Stir in the spices, then add the flour.

mixing gingerbread muffins batter

Pour or spoon the batter into a paper-lined muffin pan.

gingerbread muffin batter in muffin pan
Bake.

freshly baked gingerbread muffins in muffin tin

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!

layout of printable recipe binder pages

gluten-free glazed gingerbread muffins on a log with Christmas decorations

Store your Gluten-Free Gingerbread Muffins in a closed container for up to 4-5 days.

Print

Gluten-Free Gingerbread Muffins

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. The light coconut butter glaze adds a delicious finishing touch, though these muffins are delicious without the glaze. Dairy-free, gluten-free, refined sugar free.
Print Recipe

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!

  • Author: Erika Bragdon
  • 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

Scale

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

  1. Preheat oven to 325 and add paper muffin cups to a muffin pan.
  2. 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.
  3. Divide into the muffin cups. This recipe makes 12 full-sized muffins.
  4. Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Cool completely

For the glaze:

  1. 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.
  2. Drizzle the glaze over the cooled muffins.

Notes

Store in a sealed container for up to 4-5 days.

Keywords: gluten-free muffins, gingerbread muffins, Christmas baking, dairy-free

collection of photos - gluten-free gingerbread muffins

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    Filed Under: Bread, Christmas, Food for Kids, Recipes, Seasonal, Snacks Tagged With: Christmas, Christmas recipes, dairy-free, gluten-free, muffinsPublished on December 14, 2019

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    About Erika

    Erika Bragdon is a second-generation homeschooling mom with 3 kids at home and 1 in college. She lives in the beautiful hills of New Hampshire on a small farm and loves writing, baking, nature, and sharing flower essences and more natural solutions with moms.

    Comments

    1. Lynn says

      May 30, 2019 at 7:01 am

      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).

      Reply
      • Erika says

        May 30, 2019 at 9:55 am

        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. 🙂

        Reply
    2. Marge says

      November 6, 2019 at 12:20 pm

      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

      Reply
      • Erika says

        November 6, 2019 at 5:05 pm

        That sounds like my house, Marge! I have 2 teens, a 5th and 3rd grader and completely agree – nothing lasts long!

        Reply
    3. Tara says

      December 24, 2019 at 10:07 am

      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

      Reply
    4. Sarah says

      November 17, 2021 at 11:42 am

      Can I use less molasses? I’m trying to cut down on the sugar. Thank you!

      Reply
      • Erika says

        November 17, 2021 at 2:26 pm

        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.

        Reply

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    Welcome! I’m Erika and I’m the creator behind Living Well Mom.

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