Mini Gluten-Free Gingerbread Muffin Bites (Vegan, Allergy-Free)
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!
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 20-24 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Cup Sorghum Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/4 Cup Erythritol (or preferred granulated sweetener)
- 1/4 Cup Blackstrap Molasses
- 1 1/2 Tsp Ground Ginger
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 3/4 Cup Unsweetened Non-Dairy Milk
Instructions
- Preheat the oven to 375ยฐF.
- 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.
Nutrition
- Serving Size: 2