Gluten-free gingerbread muffins but make them MINI! I absolutely adore mini baked goods! They’re super fun to make, easy to take on the road, and often taste better than their larger counterparts. These gluten-free gingerbread muffins pack the perfect holiday punch wherever they’re enjoyed! All you need is gluten-free flour, some pantry staples and festive spices, and molasses. You can top them with icing, leave them plain, or dust them with powdered sugar, like I did! I also love enjoying them with a glass of oat milk for breakfast, or as a sweet treat with some vanilla ice cream after dinner! I promise you these will be gone before you even realize it!
What you Need to make Gluten-Free & Dairy-Free Gingerbread Mini Muffins
- Gluten-free flour: Make sure your gluten-free flour is a 1:1 substitute mix to ensure the recipe turns out successful! One of my favorite mixes is the Josie’s Best GF Muffin & More Mix, which is made in a facility free of the top 8 allergens. You can use either a muffin mix or a regular flour to make these muffins—both work great!
- Baking soda
- Cinnamon: You can add as much or as little as you like.
- Ginger: This is what helps give them the best gingerbread flavor!
- Nutmeg: This is the one spice I highly recommend including!
- Allspice: If you don’t have this at home, it’s totally fine to leave it out. Just replace the amount with extra cinnamon!
- White sugar: Light brown sugar will also work!
- Oil: I’ve used both canola oil and melted coconut oil in this recipe, and both work great!
- Egg: I have not tested this recipe using an egg replacer.
- Molasses: Any kind you have will work, but I like this one the best!
- Water: I recommend using room-temperature water.
- Powdered sugar: This is for sprinkling, so I like it sifted!
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Gluten-Free & Dairy-Free Gingerbread Mini Muffins
These taste just like gingerbread cookies but in muffin form! They’re free of gluten, dairy, and nuts and are so easy to make! All you need is a few pantry staples and a mini muffin tray!
Servings: 24 mini muffins
Ingredients
- 1¼ cup gluten-free flour
- ½ tsp baking soda
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp allspice
- ¼ cup white sugar
- 3 tbsp oil
- 1 egg
- 5 tbsp molasses
- ⅓ cup water
- 4 tbsp powdered sugar
Instructions
- Preheat oven to 350° F.
- Mix together all dry ingredients.
- Add in wet ingredients, and mix until fully combined.
- Use nonstick cooking spray to grease a mini muffin tin.
- Fill batter ¾ full in each muffin tin.
- Bake for 10-12 minutes or until mini muffins have full risen.
- Let cool completely before removing from muffin tin. Sprinkle with powdered sugar before serving.
