Gluten-Free Gingerbread Muffins are the perfect way to enjoy holiday cookie flavor for breakfast, without the guilt!
Gingerbread for breakfast? Oh yes. I went there. (Again.)
You see, I have this little problem with self-control when it comes to anything Christmas cookie. Sadly, I’ve even been known to sneak Christmas cookies for breakfast more times than I’d like to admit. Read: every day of December and often into January.
And while there’s nothing wrong with cookies for breakfast (right???) I’m trying to make a conscious effort to eat a tad better for the babe these days.
Enter: Gluten-Free Gingerbread Muffins that can be enjoyed guilt-free at any time of the day.
Only problem is, it’s near impossible to stop at one. Ok, ok, or even three. But still, it’s a MUFFIN. That’s my excuse and I’m sticking to it.
Anthony declared these the best muffins I’ve made to date. Those a big words considering that gluten-free Muffins are one of the things I do best, AND he’s very take-it-or-leave-it when it comes to gingerbread flavor. But when he came home from work every day this week – I packed one for him as a snack every day – one of the first things out of his mouth was “LEAH. Those MUFFINS.”
Why are they the best ever? Well, for starters, they’re unbelievably moist but not TOO moist, if you know what I’m saying. We’ve got molasses, maple syrup, and unsweetened applesauce to thank for that.
Side note: Whyyyy did I ever stop adding applesauce to my muffins? *FacePalm* Best ingredient ever.
Then there’s the warm, inviting flavors of the season – ginger, nutmeg, cinnamon, and cloves. No better combo of spices exist, I swear! And the balance in these muffins is just perfect. Not punch you in the face gingery (like some gingerbreads are) but not lacking in holiday flavor one bit.
Follow that up with the nice crunch of turbinado sugar crust on top, and we are in holiday muffin heaven, my friends.
Basically the only way to describe these Gluten-Free Gingerbread Muffins is to say eating one is like diving into a big hug from Santa himself.
And WHO can say no to a hug from the big guy?
Now if you’ll excuse me, I have a big cup of coffee waiting, Elf queued up on the DVR, and a plate of muffins that are begging to be devoured this morning (almost) guilt-free.
MERRY CHRISTMAS, loves.
- 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
- Preheat oven to 425 degrees F. Grease a 12 cup muffin tin or place muffin liners in each tin. Set aside.
- In the bowl of a stand mixer, beat maple syrup, molasses, granulated sugar, and coconut oil together until fully combined, about 1 minute.
- Add in egg, vanilla, and applesauce and mix thoroughly.
- In a separate bowl, combine the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix slowly until the flour mixture is fully incorporated.
- 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.
- 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.