Gluten Free Gingerbread Muffins
Warm up your kitchen with these irresistible Gluten-Free Gingerbread Muffins, a cozy treat perfect for the holiday season or any time you're craving spiced comfort food. Bursting with the bold flavors of ground ginger, cinnamon, and nutmeg, these moist and tender muffins are naturally sweetened with coconut sugar and molasses for a guilt-free indulgence. Made with a blend of gluten-free all-purpose flour, almond milk, and unsweetened applesauce, they’re not only gluten-free but also dairy-free, making them an excellent option for those with dietary restrictions. Ready in just 35 minutes, these muffins are easy to whip up and perfect for breakfast, a snack, or dessert. Pair with a hot cup of coffee or tea and savor the season with every bite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cups Coconut sugar
- 0.5 cups Unsweetened applesauce
- 0.75 cups Molasses
- 1 teaspoons Vanilla extract
- 0.5 cups Almond milk (or any non-dairy milk)
- 0.25 cups Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk the eggs until lightly beaten. Add the coconut sugar, applesauce, molasses, and vanilla extract; mix until smooth.
Slowly stir in the almond milk and melted coconut oil to the wet mixture, ensuring everything is well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can create dense muffins.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a hot cup of tea or coffee.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 591.8 g | 215% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 370.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 834 mg | 64% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3851 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
