Gluten-Free Gingerbread Muffins
Prep time
Cook time
Total time
Serves: 12
  • ½ cup maple syrup
  • ⅓ cup molasses
  • ¼ cup granulated sugar
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ cup unsweetened applesauce
  • 1 ⅔ cups gluten-free all-purpose flour blend
  • 1 tsp xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • Turbinado sugar for topping
  1. Preheat oven to 425 degrees F. Grease a 12 cup muffin tin or place muffin liners in each tin. Set aside.
  2. In the bowl of a stand mixer, beat maple syrup, molasses, granulated sugar, and coconut oil together until fully combined, about 1 minute.
  3. Add in egg, vanilla, and applesauce and mix thoroughly.
  4. In a separate bowl, combine the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  5. Add the dry ingredients to the wet ingredients and mix slowly until the flour mixture is fully incorporated.
  6. Fill the muffin tins ¾ of the way full, and sprinkle turbinado sugar on top if desired. Let the muffin batter rest for 10 minutes at room temperature.
  7. Bake the muffins at 425 degrees F for 5 minutes, and then lower the temperature to 350 degrees F and continue to bake for 12-15 minutes or until an inserted toothpick comes out clean.
  8. Enjoy!
Recipe by Grain Changer at