Gluten-Free Gingerbread Muffins
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!
- 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
- 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.
Notes
Store in a sealed container for up to 4-5 days.
Find it online: https://livingwellmom.com/gluten-free-gingerbread-muffins/