Gingerbread Muffins.jpg

Gluten Free Vegan Gingerbread Muffins Recipe

If you’re having overnight company this holiday season, whip up a batch of these festive muffins for a healthy breakfast treat.

No ratings yet
Gingerbread Muffins.jpg
Print Recipe

Gluten Free Vegan Gingerbread Muffins Recipe

Prep Time15 mins
Cook Time26 mins
Cooling time5 mins
Total Time41 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 muffins
Calories: 178kcal


  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • cups oat flour 1½ cups gluten-free rolled oats ground in a blender
  • ½ cup blanched almond flour
  • ½ cup quinoa flakes or gluten-free quick-cooking oats
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon kosher or fine sea salt
  • ½ cup unsweetened applesauce
  • ¾ cup pumpkin puree
  • ¼ cup dairy-free milk
  • 2 tablespoons molasses
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons turbinado sugar to garnish (optional)


  • Preheat the oven to 350ºF. Grease a 12-cup muffin pan and set aside. Combine the flax and water and set aside to gel, forming a “flax egg.”
  • Whisk together the flours, quinoa flakes, sugar, baking powder, and spices in a large mixing bowl.
  • In a separate bowl, beat together applesauce, pumpkin, milk, molasses, syrup, and vanilla. Whisk in the flax egg. Pour the wet ingredients into the dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirrable and soft).
  • Fill each cup ¾ full. Add water to the unused cups. Sprinkle the tops of the muffins with turbinado sugar, if desired.
  • Bake on the center rack for 23-26 minutes, until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.


Nutrition Facts
Gluten Free Vegan Gingerbread Muffins Recipe
Amount Per Serving
Calories 178 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 76mg3%
Potassium 256mg7%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 13g14%
Protein 4g8%
Vitamin A 2870IU57%
Vitamin C 0.9mg1%
Calcium 84mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Alyssa Rimmer Applesauce Bread Cinnamon Dairy Free Flax Gingerbread Gluten-Free Gluten-Free Recipes Magazine Muffins Quinoa
Previous Post

Gluten Free Maple-Brined Turkey Recipe

Next Post

Gluten Free Sugar Cookie Wreath Stacks Recipe

  1. October 30, 2018

    What is “Flax Egg”? in the gluten free vegan recipe, in the directions, it says to add the “Flax Egg” and yet that ingredant is not listed in the recipe.

    1. Gluten Free & More
      November 1, 2018

      Hi Millie,

      A flax egg is a combination of ground flax seed and water. Mixed together it becomes gel-like, forming an egg substitute. In the first step of the directions it says to combine the flax and water to form the flax egg.

      Hope this helps!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Jan-Feb 2024 Cover



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!