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!
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
- 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):
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.
Stir in the spices, then add the flour.
Pour or spoon the batter into a paper-lined muffin pan.
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.Print
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!
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:
- 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.
Store in a sealed container for up to 4-5 days.
Keywords: gluten-free muffins, gingerbread muffins, Christmas baking, dairy-free