Ready to bake some delicious gluten-free gingerbread muffins?
If you love gingerbread as much as we do, you’re in the right place!
Besides devouring gingerbread treats, the best part is how your home smells while they bake – simply delicious!
Cinnamon, cloves, ginger, and nutmeg . . . these spices and flavors definitely signify the holidays. Honestly, I love adding them to everything – especially cinnamon.
Gluten-free tip: Make sure all of your spices are gluten-free!
This is one area where hidden gluten can sneak in and knock us down!
You can learn more about hidden gluten here.
Making gluten-free gingerbread is
a MUST at the holidays
We are all about making everything gingerbread at our house – gingerbread cookies, muffins, bites, pancakes, and of course, gingerbread houses.
You can find all the recipes together here.
Our gingerbread cookies are one of our favorites we bake throughout the holiday season – from bats and pumpkins in October, to gingerbread men and other fun cutouts in December.
They are easy to make and super fun to create, especially if you have kids in the house. And, you get to decorate them however you want!
Grab our Gingerbread Cookie recipe right here!
Let’s Bake:
Gluten-Free Gingerbread Muffins
As much as I love our gingerbread cookies, we had to create gluten-free gingerbread muffins. And these do not disappoint!
Simple ingredients easily create an explosion of tastes in every bite . . . right back to all of the amazing spices of cinnamon, ginger, nutmeg, and cloves!
These are the perfect addition to your holiday breakfast.
Enjoy these darlings alone, or add a topping of your favorite frosting. (Cream cheese or coconut frosting would go well here.)
Mixing your Muffins
I have tried so many different gluten-free flours, yet typically go back to millet and organic brown rice flours for my muffins. We continuously get a great outcome with this combination – spongy, soft, and delicious!
Mix up all of your dry ingredients in one bowl.
In another bowl, combine the molasses, eggs, applesauce, and coconut sugar. Melt the coconut oil and add it to this mixture.
Boil water, then measure out one cup.
Combine the dry ingredients with the wet ingredients, slowly adding in the water as you mix everything together. Make sure you do not scramble the eggs by continuing to mix as you add the water.
For best results, let your mixture sit for about 20-30 minutes before baking, allowing the flavors to come together and the flours to hydrate.
Line your muffin tin with paper liners. Fill each muffin cup 2/3 full. Bake for 22-25 minutes, until a knife/toothpick comes out clean in the center.
You can make any size muffins – from mini to large – and they all come out amazing. You will just have to adjust the timing and test them in your oven.
You need a few minutes less for minis (about 15-18), and a bit more for the larger-sized muffins. Use a knife to see that it comes out clean for doneness, without overbaking.
These are perfect just plain. But, if you need frosting, vanilla or cream cheese frosting would go well with the gingerbread.
Grab the full recipe below and watch the flavors make your house and taste buds light up like a Christmas tree!
Gluten-Free Gingerbread Muffins
Ingredients
- ¼ cup coconut oil
- ¼ cup applesauce (no sugar added)
- ¼ cup coconut sugar
- ½ cup molasses
- 2 eggs
- ¾ cup + 2 T organic brown rice flour
- ½ cup millet flour
- ¼ cup ground flaxseed
- 1 ½ t. cinnamon
- ½ t. ground ginger
- ¼ t. ground cloves
- Pinch of sea salt
- 1 t. baking soda
- ½ cup boiling water
Instructions
- Preheat oven to 350º. Line muffin tins with paper liners (muffin cups).
- Combine all of the dry ingredients and whisk together until blended.
- In another bowl, combine the molasses, eggs and coconut sugar. Melt the coconut oil and add into this mixture.
- Boil water, measure out one cup.
- Combine the dry ingredients to the wet ingredients, slowly adding in the hot water as you mix everything together. Make sure you do not scramble the eggs by continuing to mix as you add in the hot water. *Allow batter to sit 15-30 minutes before baking for best result.
- Fill each muffin cup 2/3 full. Bake for 22-25 minutes, until a knife/toothpick comes out clean in the center.
- Enjoy plain or top with your favorite coconut frosting.
