A perfect little taste of the season! These healthy Mini Gluten-Free Gingerbread Muffin Bites are vegan, allergy-free, and baked full of gingerbread spice and deep molasses flavor! These kid-friendly muffins are great for breakfast, snacks, dessert, even at your next holiday party!
Besides chocolate and peppermint, gingerbread will always be my #1 favorite flavor of the holiday season! My love affair for the soft gingerbread men of my childhood will never dissipate! Not only in classic cookie form, but as coffee cake, doughnuts, cakes, pancakes, give me all the gingerbread! A soft mini muffin sounded like just the thing to appease that gingerbread craving any time it hits during the holidays!
Gingerbread is a flavor you either love or hate; I see it as the “pumpkin spice of Christmas”. It’s grown on me more and more as I’ve gotten older. Ginger, in particular was never a favorite spice of mine until a few years ago. Now I’ve learned to love and appreciate that strong, biting, intense, sweet, spicy, warm hit! Pair ginger with some cinnamon, nutmeg, cloves, and a good dose of molasses and it’s much easier to sell someone on ginger! Add all the gingerbread spices and flavors to a mini muffin and I’m pretty sure you can get ANYONE to love gingerbread!
What’s in these gluten-free vegan gingerbread muffin bites?
To make these mini gingerbread muffins all you need are common ingredients I know y’all have on hand (especially during the holidays!) You’ll need some all-purpose gluten-free flour, sorghum flour (if not, you can use all all-purpose, but I wanted a better flavor!), baking powder, commercial egg replacer, blackstrap molasses, sweetener, non-dairy milk, vanilla, and that perfect combo of gingerbread spices: ginger, cinnamon, nutmeg, and cloves!
How do you make mini allergy-free gingerbread muffins?
Set that oven to 375°F. Mix together all your gingerbread muffin ingredients, grease a 24-count mini muffin tin, and drop about one tablespoon of muffin batter in each hole! Then bake those muffins for about 12 minutes, remove them from the oven, and let them cool on a wire rack…You’ll have the difficult task of not devouring them and burning your mouth the instant they finish in the oven, but besides that, this recipe is easy peasy!
Do these mini gingerbread muffins taste healthy and allergy-free?
No way! They really are a mini pop of seasonal flavor! No oil, low in sugar, gluten-free, vegan, dairy-free, egg-free, soy-free, nut-free, peanut-free, no sesame, no coconut. You’ll be able to hand out these bites of gingerbread love to just about anyone! Just like these mini gluten-free chocolate chip pumpkin muffin bites, every food allergy sufferer and celiac needs a delicious sweet and poppable treat to enjoy when the craving calls!
How do you serve mini gluten-free gingerbread muffin bites?
Since these muffin bites are mini bites, they are perfect for a quick kid-friendly snack when you’re rushing around, kids in toe, gathering up those last holiday shopping musts before the guests arrive! They can make a great little breakfast with a pat of nut/seed butter or vegan butter, a daytime snack for yourself or lunchbox treat for those dragging on school days before winter vacation! They’re even great as a little dessert with your nightly tea of coffee! Bake a match, cool, and freeze so you always have a treat on hand if unexpected guests arrive or you just really need a tiny taste of gingerbread! Just heat them up and devour! Another suggestion is to bake them for a holiday bake sale (instead of typical cookies), an edible gift, or be the savor at your child’s school Christmas party and bring a healthier allergy-free treat for all!
Mini Gluten-Free Gingerbread Muffin Bites
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Cup Sorghum Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- ¼ Cup Erythritol (or preferred granulated sweetener)
- ¼ Cup Blackstrap Molasses
- 1½ Tsp Ground Ginger
- 1 Tsp Cinnamon
- ½ Tsp Ground Nutmeg
- ½ Tsp Ground Cloves
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- ¾ Cup Unsweetened Non-Dairy Milk
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the flours and baking powder.
- Now add the prepared egg and all other ingredients. Mix well to combine and form a thick muffin batter.
- Grease a 24-cup mini muffin tin and use a tablespoon to scoop out 1 heaping tablespoon per muffin to fill the holes (I got 21 muffins, so aim for 20-24).
- Bake the muffins in the preheated oven for 10-12 minutes.
- Remove and carefully remove from the muffin tin, transferring the muffins to a wire rack to cool completely before storing in an closed container.
Easy peasy, just like I said! One batch will not be enough, so plan accordingly! You may not be a fan of gingerbread, maybe no one in your family is a fan of gingerbread, but just give these mini muffins a try and I think you’ll be reaching for more than one gingerbread muffin! So move over cookies! There’s a new hand-held holiday treat on the block (or…Santa’s plate)!
So tell me:
+ Gingerbread…love it or hate it?
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