Description
Delicious and healthy gluten-free gingerbread muffins perfect for a holiday breakfast.
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 brown sugar or coconut sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup molasses
- ½ cup almond milk (or any milk of choice)
- ¼ cup melted coconut oil
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 brown sugar, eggs, applesauce, molasses, almond milk, and melted coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
- 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: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg