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Gluten Free Gingerbread Muffins stack next to a linen napkin, muffin half, with muffins on a rack in the background.

Gluten Free Gingerbread Muffins {Dairy Free}

Katie AdamsKatie Adams
Tender, fluffy muffins are filled with warm, spicy gingerbread flavor and drizzled with a creamy vanilla icing in this easy holiday recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling & Icing 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 19
Calories 273 kcal

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.
    Dry gluten free gingerbread muffin ingredients in a mixing bowl.
  • 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.
    Gluten free gingerbread muffin dough in a mixing bowl.
  • 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.
    Unbaked gluten free gingerbread muffins in a muffin tin.
  • 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.
    Baked gluten free gingerbread muffins in a muffin tin.
  • 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.
    Gluten free gingerbread muffins drizzled with vanilla icing on a wire rack next to measuring cups and a dish towel.

Nutrition

Calories: 273kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 29mgSodium: 205mgPotassium: 196mgFiber: 2gSugar: 24gVitamin A: 43IUVitamin C: 0.01mgCalcium: 73mgIron: 1mg
Keyword almond flour, christmas recipes, holiday recipes, winter recipes
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