Delicious and Easy Gluten-Free Gingerbread Muffins Recipe
Welcome to my gluten-free gingerbread muffins recipe! As a nutritionist and food blogger, I am passionate about creating healthy and delicious recipes that satisfy your taste buds without compromising your health. It’s time to treat yourself with a muffin recipe that is guilt-free and packed with amazing flavors.
Gingerbread muffins are a wonderful treat that brings back the nostalgia of the holiday season. They are often loaded with sugar, gluten, and unhealthy fats, which make them less nutritious. That’s why I created this recipe to offer you a healthier version that is free from gluten, dairy, and refined sugar.
These muffins are made with wholesome ingredients such as almond flour, tapioca flour, coconut sugar, molasses, and ginger. These ingredients bring many health benefits such as providing fiber, protein, and essential minerals.
This gluten-free gingerbread muffin recipe is perfect for those who follow a gluten-free or vegan diet without sacrificing taste. Moreover, it’s easy to make and requires only a few ingredients.
So why not give it a try? These gingerbread muffins will turn out perfect each time and guarantee to be a hit among friends and family. Let’s get started!
Why You’ll Love This Recipe
There’s something about the aroma of freshly baked gingerbread muffins that warms your soul and brings a smile to your face. And the best part? This recipe is gluten-free and dairy-free, making it a perfect option for those with dietary restrictions. But don’t be fooled, just because it’s healthier doesn’t mean it lacks flavor or texture.
What makes this gingerbread muffin recipe unique is its blend of garbanzo flour and tapioca flour, which results in a moist and delicious treat that won’t dry out quickly. The warm spices and molasses add depth to the muffin’s flavor profile, while the maple syrup and stevia provide just the right amount of sweetness.
The recipe also calls for ghee, a type of clarified butter commonly used in Indian cuisine that adds richness without dairy. For vegans, you can easily swap out the ghee for coconut oil or vegan butter.
Not only is this recipe gluten-free, dairy-free, and vegan-friendly, but it also uses whole food ingredients like almond flour and coconut sugar. So not only will you enjoy the taste of these gingerbread muffins, but they’re also packed with nutrients that your body will thank you for.
So why will you love this recipe? Well, not only is it a healthier version of the traditional gingerbread muffin, but it also tastes just as good (if not better) than the original. So go ahead, indulge in a guilt-free treat that’ll leave you feeling satisfied and nourished.
Ingredient List
Here’s what you’ll need to make these gluten-free gingerbread muffins:
Dry Ingredients:
- 2 cups garbanzo flour
- 1 cup tapioca flour
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 2 tsp cinnamon
Wet Ingredients:
- 1 cup molasses
- 1 cup hot water
- 3/4 cup ghee or oil of choice
- 1 cup pure maple syrup
- 2 eggs
- 1/4 cup stevia
- 1 tsp vanilla extract
Optional Additions:
- 1/4 cup chopped candied ginger
- 1/4 cup dried cranberries
Note: Make sure all your ingredients are labeled gluten-free for a gluten-free gingerbread muffin recipe.
These ingredients make the perfect combination for healthy and delicious gluten-free gingerbread muffins. From garbanzo flour to tapioca flour and almond flour, each ingredient plays an important role in creating perfectly moist and soft muffins every time.
The Recipe How-To
Now that we have gathered all of our ingredients in one place, it’s time to put on our aprons and get our hands dirty! Here’s how you can easily make these gluten-free gingerbread muffins:
Step 1: Preheat the Oven
First things first, preheat your oven to 375 degrees Fahrenheit. Then prepare a muffin tin by lining each cup with muffin liners or slightly greasing them with some ghee or coconut oil.
Step 2: Mix the Dry Ingredients
To a medium-sized mixing bowl, add 2 cups of garbanzo flour or gluten-free flour, 1 cup of tapioca flour or almond flour, 2 teaspoons of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of cinnamon, and a pinch of salt. Whisk together the mixture well until there are no lumps.
Step 3: Mix the Wet Ingredients
Take another large mixing bowl and add in 1/2 cup of melted ghee or coconut oil, 1/4 cup of stevia powder or coconut sugar, 4 eggs or equivalent flax eggs for vegan option, 1/4 cup of molasses, and 2 tablespoons of pure maple syrup. Mix all ingredients using an electric mixer until they look fluffy.
Step 4: Combine Both Mixture
Gradually pour the dry ingredients into the wet mixture while whisking it continuously. It is recommended to start with small increments until all dry mixture smoothly combined with the wet mixture.
Step 5: Add Hot Water & Apple Sauce
Once both mixtures are smooth and well-combined, add in hot water (around two-thirds cup) and one cup of unsweetened apple sauce. Again whisk everything together until there are no lumps left in the batter.
Step 6: Pour & Bake Muffins
Now is the time to pour the batter into the muffin pan. Fill each muffin cup about three-fourths full. Bake the muffins for around 25 minutes or until the toothpick inserted in the center comes out clean.
Step 7: Let Cool & Enjoy
Once they are out of the oven, allow them to cool down for a few minutes before you can serve them with a cup of hot tea or coffee. Trust me, these muffins’ aroma will make your mouth water!
This recipe is very easy, and these gingerbread muffins taste absolutely delicious than store-bought ones. Enjoy it as a healthy breakfast or snack during your tea time!
Substitutions and Variations
Darlings, let me tell you that this gluten-free gingerbread muffin recipe is so versatile! It offers room for experimentation and personalization. Here are a few substitution and variation ideas that can make your muffins even more exciting.
Substitutions:
– Instead of garbanzo flour, you can use chickpea flour or rice flour
– Tapioca flour can be substituted with arrowroot starch or cornstarch
– If you don’t have stevia, replace it with honey, agave nectar or maple syrup
– In place of ghee, try coconut oil or regular butter
– For a vegan version, use flax eggs or chia eggs instead of regular eggs
Variations:
– Add some chopped nuts to the batter for extra crunch
– You can switch up the spices by adding nutmeg, cloves or allspice to your taste
– Try making cranberry-gingerbread muffins by adding dried cranberries to the batter
– If you love oat-based baked goods, substitute 1 cup of almond flour with oat flour
– Instead of molasses, use brown sugar or honey for a different flavor
Experimenting with these substitutions and variations will add some excitement to your baking routine, plus it will help keep things interesting in the kitchen. Don’t be afraid to get creative and make this recipe your own.
Serving and Pairing
Once you’ve made these delectable gluten-free gingerbread muffins, you’re in for a real treat! These muffins are perfect for breakfast on-the-go or as an afternoon snack paired with your favorite hot beverage. They are bursting with warm and toasty flavors, thanks to the aromatic combination of ginger and cinnamon.
I would recommend serving these gingerbread muffins straight out of the oven, while still warm and soft. Drizzle some pure maple syrup on top or sprinkle some coconut sugar for extra sweetness. You can also add a dollop of whipped coconut cream for a decadent touch.
These muffins also pair perfectly with fresh fruits like berries or sliced apples, which add a pop of color and freshness. If you’re in the mood for something more indulgent, try pairing them with a scoop of dairy-free ice cream or yogurt. The tanginess of the yogurt balances out the sweet spices in the muffins quite nicely.
Another fun way to jazz up these gingerbread muffins is to add some festive toppings like crushed peppermint candy canes, toasted pecans, or even a drizzle of melted dark chocolate. This takes the muffins from ordinary to extraordinary and makes them perfect for enjoying during holiday season.
No matter how you choose to serve and pair these gluten-free gingerbread muffins, they will sure be a hit! I guarantee that once you’ve tried them, they’ll become one of your go-to recipes for an easy and delicious breakfast or snack.
Make-Ahead, Storing and Reheating
My gluten-free gingerbread muffins recipe is perfect for meal prepping and making ahead of time. You can easily store them in the freezer for up to 3 months before you need them. This makes them a great choice for busy mornings when you don’t have much time to whip up breakfast.
To store your muffins, simply place them into an airtight container or a plastic bag, and label them with the date so you know how long they’ve been in there. When you’re ready to eat them, just take out the amount you need and heat them up.
Reheating these muffins is easy, too. You can either put them in the toaster oven or microwave – whichever method you prefer. However, be careful not to let them overheat, or they may become dry and lose their flavor.
If you want to enjoy these muffins warm for breakfast or snack time, simply heat them up in the oven at 350 degrees Fahrenheit for 5-10 minutes. This helps revive their moist texture and enhances their delicious aroma.
Moreover, I recommend serving these gluten-free gingerbread muffins warm with a tall glass of hot water or dairy-free milk of your choice. This will help bring out all the flavors and sweetness of the muffin recipe.
Tips for Perfect Results
When it comes to baking, getting the perfect texture and flavor can be a challenge. Here are some tips to make sure your Gluten Free Gingerbread Muffins turn out delicious every time:
1. Measure accurately – gluten-free baking is all about precision. Use measuring cups and spoons to ensure you get the right amount of each ingredient.
2. Preheat your oven – make sure your oven is at the right temperature before you start baking. This will ensure that your muffins rise properly and cook evenly.
3. Don’t overmix – once you add the wet ingredients to the dry mixture, stir until everything is just combined. Overmixing can lead to tough and dense muffins.
4. Use parchment paper liners – gluten-free baked goods can stick to traditional muffin liners, so use parchment paper liners for easy removal.
5. Let them cool before removing from pan – allow your muffins to cool for 5-10 minutes in the pan before removing them. This will help prevent them from falling apart or sticking to the pan.
6. Experiment with variations – feel free to play around with substitutions and additions like adding cranberries, walnuts or even chocolate chips!
By following these simple tips, you’ll be able to achieve perfectly moist and flavorful Gluten Free Gingerbread Muffins every time!
Bottom Line
In conclusion, these gluten-free gingerbread muffins are not only delicious but also healthy and easy to make. They’re perfect for breakfast, snacks or holiday desserts. These muffins can cater to almost every dietary restriction – vegan, gluten-free, dairy-free and low sugar.
With the right ingredients, a little effort and my detailed instructions, you’ll be able to create mouth-watering gingerbread muffins in no time. So why not give it a try? Impress your friends and family with your baking mastery, all while sticking to a diet that works for you.
I hope this recipe inspires you to explore and experiment with healthier options in your kitchen. Don’t hesitate to make substitutions or variations based on your preferences. Remember, good food is not only tasty but also nourishing for both body and soul.
As Maya Angelou puts it, “Let food be thy medicine and medicine be thy food.” Embrace the power of whole foods and take control of your health, one gingerbread muffin at a time!
Gluten Free Gingerbread Muffins Recipe
Ingredients
- 1/2 cup tapioca flour
- 1/4 cup garbanzo flour
- 3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 cup stevia
- 1/4 cup ghee, melted
- 1/2 cup molasses
- 1 egg, well beaten
- 1/4 cup hot water
Instructions
- Sift together flours, spices and soda. Set aside.
- Beat Stevia, Ghee, molasses and egg in large bowl.
- Add dry ingredients, stir.
- Add 1/4 c hot water and mix well.
- Pour into lined muffin tins. Bake 20 to 25 minutes at 350.