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Gingerbread Muffins

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Hannah Kling
Gluten-free Gingerbread Muffins are the perfect holiday treat—fluffy, moist, and full of warm spice from cinnamon, nutmeg, and ginger. Topped with a thick vanilla bean frosting, they’re sure to be a festive favorite!
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 muffins

Ingredients  

  • 2 cups gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 3 Tbsp ground flax
  • 1/2 cup apple sauce
  • 1/2 cup coconut oil (melted.)
  • 1/3 cup coconut sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/3 cup almond milk

Frosting

  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp almond milk

Instructions

  • Preheat oven to 350F and line a muffin tin with liners or coat with non-stick spray.
  • In a large bowl, combine gluten-free flour, baking powder, salt, nutmeg, cinnamon, ginger and ground flax.
  • Then, in a separate bowl, combine apple sauce, coconut oil, coconut sugar, eggs, vanilla and almond milk and whisk until well incorporated.
  • Then, pour wet ingredients over dry and mix with a spatula until mixture is well combined.
  • Pour batter into muffin tins and fill 3/4 of a way.
  • Bake for 18-20 minutes.

Frosting

  • Add all ingredients to a bowl and whisk until a thick frosting forms. If mixture becomes too watery, add in more powdered sugar.
  • If mixture is too thick, add in a splash more of almond milk.
  • Pour frosting over cooled muffins and enjoy!

Notes

Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
 
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!