Spiced Holiday Gluten Free Gingerbread Muffins
These moist and tender gluten free gingerbread muffins are lightly spiced, flavorful muffins, perfect for holiday cheer!
Servings: 12 muffins
Ingredients
- 2 cups all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¼ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ¼ cup unsulphured molasses
- 2 tablespoons honey
- 6 tablespoons neutral oil (canola, vegetable, grapeseed, peanut oils all work)
- 2 eggs at room temperature, beaten
Instructions
- Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt and sugar, and whisk to combine well.
- In a separate, medium-sized bowl, place the molasses, honey, oil and eggs, and beat until well-combined.
- Create a well in the center of the large bowl of dry ingredients, add the molasses mixture and mix until just combined. The batter will be thick and sticky.
- Divide the batter evenly among the prepared wells of the muffin tin. They should be able 3/4 of the way full. With wet fingers or a wet spatula, pat the batter into an even layer in each well.
- Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 20 minutes).
- Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
