Gluten Free Vegan Gingerbread Muffins
 
Prep time
Cook time
Total time
 
Welcome the holidays with these healthy and totally tasty Gluten Free Vegan Gingerbread Muffins. Run, run, RUN as fast as you can because these little muffins will be gone before you know it.
Author:
Recipe type: Breakfast
Serves: 48 mini muffins
Ingredients
  • ⅓ cup coconut oil, melted and cooled to touch
  • ¼ cup coconut sugar, or brown sugar
  • ¼ cup molasses
  • ½ cup pure maple syrup
  • ½ cup full fat canned coconut milk
  • 1 flaxseed egg (1 tablespoon ground flaxseed plus 3 tablespoons water), or 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cardamom
  • 1 tablespoon baking powder
  • 1¾ cup plus 2 tablespoons gum free all purpose gluten free flour (or my preferred blend of ½ cup white rice flour, ½ cup brown rice flour, ⅓ cup oat or sorghum flour, ⅓ cup tapioca starch, and ¼ cup potato starch)
  • turbinado sugar for sprinkling on top (optional)
Directions
  1. Preheat oven to 400 degrees, Line two mini muffin pans with paper liners and set aside.
  2. In a small ramekin or bowl, mix together ground flaxseed and lukewarm water. Allow to sit for 5 mins.
  3. While flaxseed egg is sitting, in a medium sized mixing bowl, whisk together coconut oil, coconut sugar, molasses, maple syrup, coconut milk, and vanilla until smooth. Add in flaxseed mixture and whisk until combined.
  4. In a separate smaller mixing bowl, sift together salt, cinnamon, ground ginger, allspice, ground cloves, cardamom, baking powder, and gluten free flour blend.
  5. Add the dry ingredients to the wet and mix with a spatula until well combined, scraping sides and bottom of the bowl.
  6. Fill liners ¾ way full and top with a sprinkling of turbinado sugar. Bake at 400 degrees, one pan at a time, for 11-13 minutes or until tops of muffins spring back at touch of a finger.
  7. Remove muffins from oven and gently transfer muffins from tins to a cooling rack. Let muffins cool for 10 minutes before serving.
  8. Store leftover muffins in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Warm leftover muffins in microwave before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-vegan-gingerbread-muffins/