It’s not quite time to start singing decking the halls and singing carols, but it is time to start thinking about holiday baking. The weather is turning cooler. Are you gonna be ready? These warm, lightly spiced gluten free gingerbread muffins are just the thing to get you in the spirit.

These ridiculously easy muffins are not too sweet (only 1/2 cup of refined sugar in the whole dozen muffins) and have a simple blend of spices. And since they call for oil instead of butter, they’re naturally dairy free too. They’re perfect for breakfast or just a snack or lunchtime extra. Muffins for everyone!

Prep time: 
Cook time: 
Yield: 12 muffinsGingerbread Muffins

Ingredients

2 cups (280 g) all purpose gluten free flour (I used better batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1/4 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1/4 cup (84 g) maple syrup

2 tablespoons (42 g) honey

6 tablespoons (84 g) coconut oil

2 eggs at room temperature, beaten

Instructions

  • Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt and sugar, and whisk to combine well. In a separate, medium-sized bowl, place the maple syrup, honey, oil and eggs, and beat until well-combined. Create a well in the center of the large bowl of dry ingredients, add the maple syrup mixture and mix until just combined. The batter will be thick and sticky. Divide the batter evenly among the prepared wells of the muffin tin. They should be able 3/4 of the way full. With wet fingers or a wet spatula, pat the batter into an even layer in each well.

  • Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 20 minutes). Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Photo courtesy unsplash