Vegan & Gluten Free Gingerbread Muffins

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These moist and delicious vegan and gluten free gingerbread muffins taste just as Christmas and the holidays should. It’s basically a gingerbread cookie mixed with a moist and fluffy muffin. I know the holiday season can sometimes be difficult with all the sugary sweets and heavily processed desserts around, but these flavorful muffins are sure to leave you satisfied without feeling weighed down by gluten, dairy, or any other heavily processed chemicals. These muffins are perfect for your Christmas morning breakfast or a yummy holiday snack. I hope you and your family enjoy this recipe as much as my family does!

Ingredients Needed

• Gluten free flour: I use Bob’s Red Mill 1 to 1 gluten free baking flour. Any gluten free baking flour should be fine.
• Vegan egg replacer: I use Bob’s Red Mill egg replacer made from garbanzo bean flour. A flax or other vegan egg replacer should be fine also.
• Baking soda
• Salt
• Ginger
• Nutmeg
• Allspice
• Cloves
• Maple syrup: Try to find a pure maple syrup with no other added ingredients.
• Molasses: I used organic blackstrap molasses
• Olive Oil: Melted coconut oil or melted vegan butter would work as a substitute as well.
• Plant based milk: Oat, Almond, Cashew, Soy, etc.
• Vanilla extract

For optional powdered sugar glaze: Powdered sugar and plant based milk of choice

*This recipe can be made in a stand mixer, with a hand held mixer, or stirring by hand.

How to Make Vegan and Gluten Free Gingerbread Muffins

To make your yummy gingerbread muffins, you will need to preheat your oven to 350 F. Next, line a muffin tin with liners or spray muffin tins with nonstick cooking spray. 

In the bowl of your stand mixture (or if using a hand mixer, a medium sized bowl) mix together the gluten free flour, baking soda, salt, ginger, nutmeg, allspice, and cloves.

In a separate medium sized bowl, prepare your vegan egg replacer according to package directions. Add in oil, maple syrup, molasses, maple syrup, plant based milk, and vanilla extract and whisk together until combined. 

Pour wet ingredients into flour mixture and mix on low to medium speed until well combined. 

Scoop your muffin batter into your prepared muffin tin 3/4 full.

Bake at 350 for 17-20 minutes.

While muffins are baking mix together powdered sugar and plant based milk of choice to make powdered sugar glaze.

Once the muffins have cooled drizzle the glaze on top. Allow to sit for an additional 5-10 minutes and serve. Enjoy!

*These muffins can be stored on the counter in a container for 3 days or in the refrigerator for up to 5 days. They could be frozen as well if desired.

Check out these other yummy muffins recipes!

• Pumpkin muffins
• Apple carrot muffins
• Banana nut muffins