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Gluten-Free Gingerbread Muffins

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. Dairy-free, gluten-free, refined sugar free.

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!

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:

Instructions

  1. Preheat oven to 325 and add paper muffin cups to a muffin pan.
  2. 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.
  3. Divide into the muffin cups. This recipe makes 12 full-sized muffins.
  4. Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. 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.

Notes

Store in a sealed container for up to 4-5 days.

Keywords: gluten-free muffins, gingerbread muffins, Christmas baking, dairy-free