There’s a brand new muffin in town folks.
And I have to tell you, she’s pretty fancy.
Gluten-Free Gingerbread Muffins
We don’t get sparkly adorned muffins around these parts too often. She’s a bit dark, but sweet with a killer crust. I made these bad boys after not being able to eat solid food for 6 days, so perhaps I am a little biased — I thought they were fantastic!
Tearing into the moist, delicious middle of these muffins and being able to taste the sugary sprinkles on top was pretty much the highlight of our week. The aroma of gingerbread filled our home and enticed us to once again enter the kitchen. Sadly, this meant I had to fight off random short people who live with me just to have one or two of my own. They were cramming them in their mouths as fast as they could swipe them!
I didn’t mind though, we’ve all had a horrible stomach bug and I have convinced myself the ginger in these muffins would do us all good, especially while we sipped on our hot tea. What? Ginger settles an upset stomach. Yep, they are basically medicine.
Sweet, medicine-y goodness from our house to yours.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup oat flour
- 2 tsp ginger powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- ½ tsp salt
- ½ cup coconut oil
- ¼ cup maple syrup
- ½ cup brown sugar
- ¼ cup applesauce
- ½ cup molasses
- 1 egg
- ¾ cup almond milk
- coarse sugar to sprinkle on top (optional)
Instructions
- Preheat oven to 350º.
- In a large mixing bowl, combine flour, ginger, cinnamon, nutmeg, baking powder and salt. Set aside.
- Add coconut oil, maple syrup, brown sugar, applesauce, molasses and egg to a separate bowl, then whisk together until well mixed.
- Add almond milk, to wet ingredients.
- Stir in dry mixture until just combined.
- Scoop into muffin cups, sprinkle with coarse sugar or sugar crystals.
- Bake until when a toothpick is inserted, it comes out clean. About 25-30 minutes.
You’re welcome!
Stacy
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Hi, Stacy!
Mmmmmm… looks like I’ve got kitchen work to do. LOL Those look delicious and perfect for cold season. I recently nominated you for the One Lovely Blog Award on my blog. You can see the instructions on this post: http://whollyart.com/thank-you-for-my-one-lovely-blog-award/. Thank you so much!
Sending Love,
Elisha
Hi, Stacy!
Mmmmmm… looks like I’ve got kitchen work to do. LOL Those look delicious and perfect for cold season. I nominated you for the One Lovely Blog Award, and I thought you might want to know. I have all the info you need on this blog post: http://whollyart.com/thank-you-for-my-one-lovely-blog-award/. We miss you.
Sending Love,
Elisha
hi! i loved these muffins! and i just linked to this recipe on my blog. :)
come visit, if you wish.
Is the oatmeal a necessary part, or for flavor only? I have a GF friend who has recently been wistfully wondering how gingerbread tastes, and I’m determined to show her. Only, I only have GF all purpose. My oats aren’t certified GF. I’m not risking her gut on my maybe-contaminated oats.
So, do I need to get some GF oats, or can I safely leave them out? sub a like amount of GF all purpose?
Hi Deborah! You can certainly leave it out! I add oatmeal just for texture … and to make myself feeling like I’m making them a smidgen healthier but they will be just as fine without it. I hope you both love them!! Let me know what she thinks about gingerbread
Pamela, have you ever made or tried pear sauce? (Google it or look for it here on Pinterest ) It might work. I haven’t tried it with this recipe, but I have made and eaten it as a stand alone recipe.
Good luck! :)
Is there a substitute for applesauce? I’m allergic to apples.
Do you think the almond milk can be substituted with coconut milk?
I just tried.. they are amazing!:) thank you for this recipe yummmy!
Hi
The almond milk and the gluten free flour are two ingredients we don’t have as staples.
Can this recipe be made with cow milk and regular flour?
Thanks
Jay
Information that I find very useful, yet seldom to be seen as part of blogged recipes is quantity. Judging by ingredients, this probably makes anywhere between 12 and 18 medium-sized muffins. Would it really be so hard to let your readers know how many it makes? Could you share that request among your recipe-blogging friends? When I bake, it’s usually for a group. I’d like to know if one recipe will be enough or if I need to double/triple it. Just showing ingredients without resulting quantity is an incomplete recipe.