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A gingerbread muffin on a plate

Gingerbread Muffins (gluten-free, whole grain, low sugar, with Maple Vanilla Glaze)

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 muffins
Calories 226 kcal


Gingerbread Muffins

  • 1 3/4 cup + 2 tbsp oat flour, certified gluten-free
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 cup brown sugar (or coconut sugar)
  • 3/4 cup applesauce
  • 1/2 cup coconut oil, melted
  • 1/4 cup almond milk (or milk of choice)
  • 3 tbsp molasses
  • 1 tsp vanilla
  • 2 eggs

Maple Vanilla Glaze

  • 1 cup powdered sugar
  • 1 tbsp maple syrup
  • 1-2 tbsp almond milk (or milk of choice)
  • 1/2 tsp vanilla
  • Dash of cinnamon


Gingerbread Muffins:

  1. Preheat oven to 350 and spray a muffin tin with no-stick spray.

  2. In a small mixing bowl, combine your dry ingredients: oat flour, salt, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice. Stir together till well combined.

  3. In a large mixing bowl, whisk together your brown sugar, applesauce and coconut oil. Add in your almond milk, molasses, vanilla and eggs, and whisk again till all is well combined. 

  4. Pour your dry ingredients into your wet ingredients, and stir until everything is well incorporated. 

  5. Fill each muffin tin about 3/4 way full and bake in the oven for 15-17 minutes, or till the tops of the muffins are springy to touch and a toothpick inserted comes out clean.

Maple Vanilla Glaze (optional):

  1. In a small bowl, add your powdered sugar, maple syrup, milk, vanilla and dash of cinnamon. Whisk till all is well combined. If your glaze is too thick, add more milk till it is the consistency you would like.

  2. After your muffins have cooled, you can either turn them over and dip the tops into the glaze, or you can drizzle the glaze across the tops of the muffins. 

  3. Devour!

Recipe Notes

These muffins will last a few days stored at room temperature, and about a week stored in the fridge.