Gluten Free Gingerbread Muffins

Gingerbread Muffins I love just about anything with ginger in it!  These muffins are super quick and easy and smell oh so good when they are baking!

They also make a great gift for your gluten free friends! 


Here's the recipe – enjoy!



1 1/2 c. flour (use your favorite gluten free flour-I used Brown Rice flour)
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (can substitute allspice if you don’t have cloves)
1/4 c. butter or coconut oil (I used coconut oil)
1/4 c. turbinado sugar (or Stevia)
1/2 c. dark molasses
1 egg (or you can use 1 tbsp chia seed & 3 tbsp water for an excellent single egg replacer)                      1/2 c. hot water


Preheat oven to 350 degrees. Sift flour, salt, baking powder, soda and spices; set aside. Cream together butter/oil and sugar; blend in molasses and water. Beat in egg (or chia seed replacement). Add 1/4 cup of flour mixture at a time until all the flour is used; blend well; pour into greased and lightly floured miniature-size muffin pans.  

Bake for 8-10 minutes or until done.

Cool 5 minutes and then carefully remove from pans.

Optional: Frost with your favorite butter cream/cream cheese frosting

This recipe makes 2 dozen mini muffins or 1 dozen regular size muffins.

(NOTE: regular size muffins will take slightly longer to cook but don’t overdo it – keep a careful eye on them! Depending on your oven, the regular size muffins can take 13 to 18 minutes)

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