Description
Delicious and healthy gluten-free gingerbread muffins perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup coconut sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup molasses
- ¼ cup almond milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix the coconut sugar, eggs, applesauce, molasses, almond milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill each muffin cup about ¾ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Feel free to add chocolate chips or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg