Project Description

Sweet with a little spice, gingerbread muffins are the perfect holiday breakfast or snack, because muffins don’t get enough attention!

OVERVIEW

Ginger anything and I’m in. But gingerbread always had a place in my heart. I love the not too sweet, warming flavor that makes you just want to cozy up next to a fire on a cold day. Or, it makes you want to just eat muffins endlessly by yourself. Delicious either way.

I hope you try out these gluten-free, dairy-free and naturally sweetened muffins! If you do, be sure to share how they came out so I can see! Enjoy!

Gingerbread Muffins

Full Recipe

  • MAKES: 12 MUFFINS
  • PREP TIME: 15 MIN
  • BAKE TIME: 18 MIN
INGREDIENTS

  • 2 cups oat flour*

  • 1/4 cup tapioca starch, or sub extra oat flour

  • 1 tsp baking powder

  • 1/2 tsp soda

  • 1 1/2 tsp ground ginger

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • 2 eggs

  • 1/3 cup coconut sugar

  • 1/3 cup coconut oil or butter, melted

  • 1/4 cup mollasses

  • 3/4 cup non-dairy milk

  • Orange Glaze:

  • 1/2 cup coconut sugar

  • 2 tbs tapioca starch

  • 1/2 cup orange juice

  • 1 tbs orange zest

  • 2 tbs melted coconut oil or butter

INSTRUCTIONS

  • Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.

  • In a large bowl, whisk together the oat flour, starch, baking powder and soda, spices and salt.

  • In another bowl, whisk together the eggs, coconut sugar, melted oil, and molasses.

  • Pour the wet ingredients into the dry and mix well to combine then mix in the non-dairy milk. The batter might seem really wet but trust the process in the oat flour absorbing the wet. Just don’t over mix it. I used a whisk to quickly get rid of all the clumps.

  • Evenly distribute the batter into the muffin tins, I like to use a 1/4 cup measuring cup to pour into the muffin tin.

  • Bake for 16-18 minutes or until a toothpick comes out clean. Allow muffins to cool before trying to take them out or they will fall apart.

  • While the muffins close,  make the glaze. Add the coconut sugar, tapioca starch, orange juice and zest to a small sauce pan and whisk together to combine. Heat over medium-low heat until it starts to thicken then remove form heat and stir in melted oil or butter. If it seems too thick, add more orange juice or some non-dairy milk.

  • Dip the muffins into the glaze or drizzle it over them, if using, enjoy!!