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.
The light coconut butter glaze adds a delicious finishing touch, though these muffins are delicious without the glaze.
As an added bonus, this Gingerbread Muffins recipe is also dairy-free!
My children love these muffins; in fact, I made 6 to 7 batches 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 upped the amount of spices 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!
Gluten-Free Gingerbread Muffins
Preheat your oven to 350 degrees and line 15-18 muffin tins with paper muffin cups.
Put 6 eggs (room temperature), 1/2 cup melted coconut oil, 1 cup molasses*, 1/4 cup maple syrup, and 2 teaspoons vanilla extract in a large bowl. Mix well.
*Note on the molasses – I use the regular Grandma’s Molasses in this recipe. If you use blackstrap, you may find these muffins are lacking in sweetness and will want to decrease the amount of molasses to about 1/2 cup and increase the amount of maple syrup to 1/2-2/3 cup.
Stir in 4 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, 1/2 teaspoon allspice, 2 teaspoons baking soda, and 3/4 teaspoons salt until blended.
Slowly add 2 and 1/2 cups of a gluten-free flour blend, PLUS 2 more tablespoons and mix until no more lumps remain. Don’t overbeat.
I use and recommend Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend.
Divide the muffin batter evenly into 15-18 muffin cups, filling each one 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool.
For the glaze, whisk together 1/4 cup softened or melted coconut BUTTER, 2 Tablespoons maple syrup, 1/2 tsp vanilla extract, and 1/2 Tablespoon almond or coconut milk. Add more milk as needed until the glaze is at a drizzling consistency.
Use a fork to drizzle the glaze over your cooled gluten-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 in the refrigerator for up to 5-7 days.Print
For the muffins:
- 6 eggs, room temperature
- 1/2 cup coconut oil, melted
- 1 cup molasses
- 1/4 cup maple syrup or honey
- 2 tsp vanilla extract
- 4 tsp ground ginger
- 1 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 tsp baking soda
- 3/4 tsp salt
- 2 1/2 cups plus 2 TBSP 1-to-1 gluten-free flour
For the Glaze:
- Preheat oven to 350 and add paper muffin cups to a muffin pan.
- Beat the eggs, molasses, coconut oil, maple syrup, and vanilla. Stir in the spices, baking soda, and salt and then slowly add the gluten-free flour.
- Divide into the muffin cups. This recipe makes 15-18 full-sized muffins.
- Bake for 15-20 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.
These muffins are best kept stored in the refrigerator in a closed container or sealed bag. They are best eaten within 5-7 days.