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.
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.