Gluten-Free Gingerbread Muffins

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.

Gluten-Free Gingerbread Muffins

• Author: Erika Bragdon with LivingWellMom.com
• Prep Time: 10 min
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 15-18 muffins

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Ingredients

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:

• 1/4 cup softened/melted coconut butter
• 2 Tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1-2 Tbsp milk – almond, cashew, or coconut

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Instructions

1. Preheat oven to 350 and add paper muffin cups to a muffin pan.
2. 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.
3. Divide into the muffin cups. This recipe makes 15-18 full-sized muffins.
4. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
5. 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.

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Notes

These muffins are best kept stored in the refrigerator in a closed container or sealed bag. They are best eaten within 5-7 days.