Gluten-Free Gingerbread Muffins ~
Enjoy all the flavor of gingerbread cookies in a fluffy muffin! These Gluten-Free Gingerbread Muffins taste just like a gingerbread cookie, without the crunch. After giving these a try, they're sure to become a holiday favorite in your house just as they've become in ours. Adapted slightly from the original recipe, these muffins are a delicious treat.
3 large eggs
1/2 cup olive oil*
1/2 cup blackstrap molasses
1 tsp vanilla
1/2 cup coconut sugar
3 tsp ground ginger
1 tsp nutmeg
1 1/2 tsp baking powder
1/2 tsp baking soda
2 cups gluten-free flour
3/4 cup raisins
Preheat oven to 325 degrees F and prepare muffin tins lining with parchment paper liners.
Beat eggs, oil, molasses, vanilla, and sugar.
Mix in ginger, nutmeg, baking powder, and baking soda.
Gradually blend in flour.
Stir gently until combined.
Fold in raisins.
Fill muffin cups about 3/4 full.
Bake for 22 - 24 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in a wire rack. Once cool, transfer muffins to an airtight container and store them at room temperature for up to 4 days.
*I recommend using a high quality, organic olive oil because some inexpensive brands use substitute ingredients.
Here's more delicious, gluten-free muffin recipes:
After giving these yummy muffins a try, leave a comment and let me know ~ I'd love to hear from you!
If you love this recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.