Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (2024)

Last updated - ; Published - By Rhian Williams 5 Comments

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These Gluten-Free Vegan Gingerbread Muffins are warmly spiced, super moist and covered with a sweet glaze! They come together in one bowl and are refined sugar free too. Perfect for Christmas!

Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (1)

Why do these muffins contain yogurt?

I was a bit worried that these gingerbread muffins might come out too dry, but I managed to combat this issue by using plant-based yogurt in place of plant-based milk. The yogurt keeps the muffins super moist whilst creating a beautifully dense crumb.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

Tip: Use the finest side of a box graterto grate the ginger.

Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (2)
Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (3)
  • Bake in the oven for15 minutes.
Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (4)
  • Leave to cool before applying the glaze.

Tips for making the glaze

  • Mix together the coconut oil and the maple syrup - if the coconut oil is solid, use a small whisk to combine.
  • If the mixture is quite liquidy, I’d recommend placing in the fridge for a bit for it to firm up slightly.
  • Make sure the muffins have cooled completely before drizzling over the glaze (if you want it to look nice), otherwise hot muffins will melt the glaze.
  • You can alternatively top these muffins with a vegan cream cheese frosting - you can find the recipe for this in my Gluten-Free Vegan Gingerbread Loaf Cake recipe.
Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (5)

How long do these Gingerbread Muffins keep for?

Although these Gingerbread Muffins do taste best when fresh, they keep well covered in the fridge for up to a few days.

Substitutions you can make

  • You can use any type of oil: coconut oil, olive oil or vegetable oil.
  • You can use any type of plant-based yogurt:almond, soy, cashew or coconut yogurt all work well.
  • If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.
  • You can replace thedate syrupwithmaple syrup, agave syrup, brown rice syrup etc.
  • You can replace the ground almondswithground walnuts.
  • For a nut-free version: replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
  • You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.
  • Want to make a loaf instead? Use my Gluten-Free Vegan Gingerbread Loaf Cake recipe!

Ingredients you can add to the batter

  • Chopped walnuts.
  • Dried cranberries.
  • Chocolate chips or chunks.
Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (6)

More gluten-free vegan muffin recipes

  • Carrot Muffins
  • Blueberry Banana Bread Muffins
  • Chocolate Muffins
  • Apple Muffins
  • Blueberry Muffins
  • Chocolate Banana Muffins
  • Banana Muffins
  • Orange Muffins
  • Lemon Muffins
  • Chocolate Zucchini Muffins
  • Orange Poppy Seed Muffins
  • Raspberry Muffins

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (7)

Gluten-Free Vegan Gingerbread Muffins

These Gluten-Free Vegan Gingerbread Muffins are warmly spiced, super moist and covered with a sweet glaze! They come together in one bowl and are refined sugar free too.

4.23 from 9 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free gingerbread muffins, vegan christmas breakfast, vegan gingerbread muffins

Servings: 12 muffins

Calories: 219kcal

Author: Rhian Williams

Ingredients

For the muffins:

  • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml ( cup) unsweetened plant-based yogurt (I used coconut yogurt but you can use any other plant-based milk) *
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 12 tablespoons date syrup (or sub maple syrup or any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 3 tablespoons freshly grated ginger **
  • 150 g (1 ¼ cup) ground almonds (almond meal) ***
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoons mixed spice (or a mixture of nutmeg, cloves and cinnamon)

For the glaze (optional):

Instructions

For the muffins:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).

  • Once melted, add the yogurt to the same bowl along with the vinegar, date syrup, vanilla, salt, ginger and ground almonds.

  • Sift in the flour, baking powder, bicarbonate of soda and mixed spice.

  • Transfer the mixture between muffin cases in a muffin tin.

  • Bake in the oven for 15 minutes until risen and an inserted skewer comes out clean.

  • Leave to cool before applying the glaze.

For the glaze:

  • Mix together the coconut oil and the maple syrup – if coconut oil is solid then use a small whisk to combine.

  • If the mixture is quite liquidy, I’d recommend placing in the fridge for a bit for it to firm up slightly.

  • Make sure the muffins have cooled completely before drizzling over the glaze (if you want it to look nice), otherwise hot muffins will melt the glaze.

  • Taste best when fresh, but keeps covered in the fridge for up to a few days.

Video

Notes


*You can use any type of plant-based yogurt:almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.

**Freshly grated ginger can be quite strong, so if making this for children or for people who don’t like ginger, you might want to use a little less. If you can’t use freshly grated ginger, you can substitute around 1 tablespoon ground ginger instead – the flavour is better with freshly grated ginger though!

***You can alternatively use almond flour.

Nutrition Facts

Gluten-Free Vegan Gingerbread Muffins

Amount Per Serving

Calories 219Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Sodium 27mg1%

Potassium 69mg2%

Carbohydrates 26g9%

Fiber 3g12%

Sugar 14g16%

Protein 4g8%

Vitamin C 2mg2%

Calcium 87mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

More Baking & Dessert Recipes

  • Gluten-Free Vegan Raspberry Madeleines
  • Gluten-Free Vegan Raspberry Muffins
  • Gluten-Free Vegan Raspberry Cake
  • Gluten-Free Vegan Orange Poppy Seed Muffins

Reader Interactions

Comments

    Leave a Reply

  1. Andrzej Frydecki

    Dear Lady. I'm waiting you create something without baking powder and bicarbonate soda but... without success umtil now.

    Reply

    • Rhian Williams

      It's not really possible to make vegan, gluten-free and refined sugar free baked goods without baking powder and bicarbonate of soda. Would love to hear if you have any suggestions of alternatives!

  2. trex game

    Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (12)
    Well, that's a superb article! Thank you for this great information, you write very well which I like very much. I am really impressed by your post.

    Reply

  3. Maria

    Gluten-Free Vegan Gingerbread Muffins - Rhian's Recipes (13)
    These look amazing and will be trying out the recipe soon. Can you tell what kind of liners you use for the muffins?

    Reply

    • Rhian Williams

      Thank you so much! I bought the muffin liners in Japan!

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