Gluten Free, Dairy Free, Soy Free
Fluffy, tender muffins are filled with sweet, spicy gingerbread flavor in this easy to make gluten free breakfast. Topped with a sweet vanilla drizzle these warmly spiced, delicious treats are prefect for cold winter mornings and will put your whole family in the holiday spirit!
Why I love this recipe
If you're a fan of soft baked gingerbread cookies, you'll love this moist, fluffy breakfast version! Bursting with warm, spicy gingerbread flavor in soft, tender muffin form, this recipe also makes a scrumptious snack. Plus, it stores and travels well making it a good recipe to make for holiday brunches or potlucks!
Warm, spicy homemade gingerbread seasoning and molasses provide the rich gingerbread flavor of these Gluten Free Gingerbread Muffins. Like their cookie counterpart, they are then drizzled with a creamy, buttery vanilla icing.
These warm spiced Gluten Free Gingerbread Muffins are always a much anticipated holiday treat around our house! Try them and start a new holiday tradition in yours!
Let's talk gluten free flour
Using too much or too little gluten free flour will impact the end product.
- The less common mistake in baking is using too little flour which results in an overly moist/soggy product.
- The more common problem is using too much flour. This can be caused by flour being packed too firmly. Or, gluten free flour is sticky and can get quite a bit stuck around the edges of the measuring cup that gets dumped into the mixing bowl. This leads to products that can be too dense or crumbly.
Leveling method
My favorite method and the one that I use 98% of the time is the Leveling Method: Put the measuring scoop into the flour and scoop a large overflowing scoop. Do not pack the flour. Use the back of a knife to scrape along the top to remove the excess flour. Also, run the knife around the outside of the measuring cup to remove the majority of stuck on flour.
Spoon method
Another commonly used method is Spoon Method: Use spoon to fill the measuring cup. Use the back of a knife to level along the top to remove the excess flour. I use the spoon method only when my flour supply is running so low that I can't get a full scoop.
What is xanthan gum?
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It’s Whole30 and Paleo approved and helps to bind this gluten-free batter together. Xanthan gum allows baked good to hold moistness and structure. Also, many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. You could try leaving it out if you really want to, however the muffins may be less tender and moist.
How to make DIY oat flour
Want to make your own oat flour? It is super easy! All you need is a blender or food processor. Start with good quality gluten free oats (rolled, quick, or steel cut is fine). Fill the blender or food processor ½ to ⅔ full and blend until the oats turn into a fine flour. Voila, homemade oat flour!
Candidly, oat flour is the magic ingredient that makes these gluten free muffins light and fluffy instead of dense like many gluten free muffin options. Don't get me wrong, I'm not picky and will wolf down a dense muffin. However, these light fluffy muffins are next level delicious! Give them a try and taste the difference for yourself.
Sulfured vs unsulfured molasses
Unsulfured molasses is pure molasses with no additives. Like the name suggests, sulfured molasses has been treated with the chemical sulfur dioxide. This particular chemical has been shown to cause negative reactions in some people.
Because I prefer to avoid additives as much as possible in the food I buy and serve, I purchase unsulfured molasses. I like using either blackstrap molasses or dark molasses.
If you're looking for more information Taste of Home has a good article on the different types of molasses.
Storage tips
Finally, store these muffins at room temperature up to 4 days or in the refrigerator for a week. Because of the icing layer, an air tight container with a layer of paper towels on the bottom and top is preferred over resealable storage bag surrounded by napkins. The air-tight container helps keep the muffins moist. The napkins will absorb any moisture the muffins release to prevent them from being soggy.
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📖 Recipe
Gluten Free Gingerbread Muffins {Dairy Free}
Equipment
- mixing bowls large, medium, and small
- measuring spoons
- 1 whisk or fork
- 1 small piping bag or zip topped bag
Ingredients
Dry Ingredients
- 1½ cups almond flour
- 1¼ cups brown rice flour
- ¾ cup oat flour
- 1 cup sugar
- 1½ teaspoon baking soda
- 1½ teaspoon xanthan gum
- ½ teaspoon salt
Spices
- 1 tablespoon ground ginger
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
Wet Ingredients
- 1½ cup dairy free milk I like to use sweetened almond milk
- ½ cup neutral oil
- ½ cup unsulfured molassess
- 3 large eggs room temperature
- 1½ tablespoon apple cider vinegar
- 1 tablespoon pure vanilla
Vanilla Icing
- 1 cup powdered sugar
- 1 tablespoon dairy free butter melted
- 1½-2½ tbsp dairy free milk
- 1 teaspoon pure vanilla
- 1 pinch salt
Instructions
- Preheat the oven to 350℉. Place paper baking cups in muffin pans.
- In a medium mixing bowl add almond flour, brown rice flour, oat flour, sugar, baking soda, xanthan gum, salt, ground ginger, cinnamon, nutmeg, cloves. Whisk until well combined.
- In a large mixing bowl added milk, oil, molasses, eggs, apple cider vinegar, and vanilla. Whisk until well combined.
- Add dry ingredients into wet ingredients. Whisk together until well combined and smooth.
- Fill the muffin cups ¾ full of batter. I use an ice cream scoop, but you could also use a large piping bag or a spoon.
- Place muffin pans in pre-heated oven and bake 20-22 minutes until toothpick inserted into the center comes out with a few moist crumbs. Allow to cool to touch in pans, about 5-10 minute. Remove to a wire rack to fully cool. This takes about 1 hour.
- In a small mixing bowl add powdered sugar, melted dairy free butter, dairy free milk, vanilla, and salt. Use a small whisk or fork to whisk until fully combined and smooth. Place in a small piping bag or resealable storage bag. Snip off the tip of the bag and drizzle over fully cooled muffins just before eating.
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