Gluten Free Chocolate Chip Gingerbread Muffins

Melissa King Muffins, Breads and Donuts, Recipes

Gluten Free Chocolate Chip Gingerbread Muffins.  I haven’t made too many gingerbread recipes this season.

Last year I made Gingerbread Donuts, Cranberry Filled Gingerbread Muffins and Healthy Gingerbread Cookies.  This year I have only really made Gingerbread Overnight Oats and No Bake Gingerbread Cookies.

I wanted to include some gluten free gingerbread recipes so that is how this one came about.

 

Gluten Free Chocolate Chip Gingerbread Muffins - My Whole Food Life

 

These gluten free and vegan gingerbread muffins are super moist and packed with chunks of chocolate chips.  They were so good still warm out of the oven.

I had to resist the urge to eat more than one!  This would be a great breakfast to enjoy on Christmas morning as you are unwrapping your gifts.

 

Want to make this recipe?  Watch the video below.  For more recipes, you can subscribe to my You Tube Channel.

 

Looking for more gingerbread recipes?

Gluten Free Chocolate Chip Gingerbread Muffins

Gluten Free Chocolate Chip Gingerbread Muffins

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Prep Time 10 min Cook Time 10-12M Serves 12 standard muffins or 6 jumbo muffins     adjust servings

The perfect breakfast for Christmas morning. Made healthier and gluten free!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all dry ingredients in one bowl .
  3. Mix wet in another.
  4. Add wet to dry and mix until combined.
  5. Spoon batter into lined or greased muffin pans .
  6. Bake for 10-12 minutes.

by

Recipe Notes

These should keep in the fridge for a couple weeks. Freeze them for longer storage.

 

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45 thoughts to “Gluten Free Chocolate Chip Gingerbread Muffins”

  1. I would love to make these this morning but don't have molasses on hand....probably a key ingredient here but can I sub anything? How is it that I want to make EVERYTHING you post??
    Reply
    1. I think you could omit the molasses and maybe add more maple syrup? If will taste a little less like gingerbread, but it may still be good. The only thing I ever use molasses for is these gingerbread recipes. lol.
      Reply
    2. I used almond flour and they turned out great. I did 2 cups of flour instead of the 2 1/4. I also used full-fat coconut milk instead of almond milk, which I think helped them stay moist. Thanks for the great recipe!
      Reply
  5. I just put these in the oven. When I followed the recipe as is, I ended up with a thick paste and ended up adding 1/2 cup of almond milk. I had the same issue with your gf corn muffins. Any idea what I could be doing wrong? :/
    Reply
      1. I had to bake them for more like 17-18 min, because I added the milk I'm sure, but they're done now and they're delicious! My kids are so thankful I found you :) We've tried all of your overnight oats and eat them 3-4 days a week for breakfast. We also loved your gf pumpkin pie and apple cobbler. Love being able to feed my family all of these yummy treats and not feel guilty about it, so thank you!! :)
        Reply
  6. I just checked online the price oat flour is like $21 for 22 ounces? It's really expensive. has anyone ever used any other flours besides oat? And if I want to make my own flour by grinding how do I know if I have gluten-free oats. Are all rolled oats gluten free?
    Reply
    1. I make my own oat flour out of rolled oats. Oats are gluten free, but often they are cut on machines that also process wheat. You may be able to use gluten free all purpose instead if you like.
      Reply
  8. Made these this morning. The flavor was good, but I think the recipe needs more liquid. I did double the recipe and I used whole wheat flour, but after I mixed the wet with the dry it would barely come together. I re-read the ingredient list several times thinking I missed something because I felt like I was scooping crumbs into the muffin pan. I read the other comments and saw that someone mentioned it being a thick paste, but mine was even drier. Suggestions for what I could add to make it more of a batter? They were still a bit too dry for my taste when they were finished, but as I said the flavor was good and my family enjoyed them! Thank you for sharing healthy, tasty recipes!
    Reply
    1. Sorry they didn't come out quite right. Maybe it has something to do with the conversion to whole wheat flour? Mine was thick, but not dry by any means. When I am making something that looks a little dry, I just add some extra milk. Maybe you can try that next time?
      Reply
      1. Thanks! Made these this morning with spelt. I did add some almond milk because my batter was like crumbs and not coming together, and therefore I had to cook about an extra 7 minutes. They are very tasty! This morning we also had the gingerbread overnight oats and the banana nut ones. Love all your recipes!
        Reply
  10. I made these tonight for my son's first Birthday! The batter was thick, but the final product was a dense soft cupcake. I was only able to make about 8 from the batter, I'm not sure if filled the cupcake liners too full. They did seem to sink in in the middle a bit after cooling, but we didn't care. Thanks for the recipe; would definitely make these again!
    Reply
  11. Well you have another winner! :) I was out of molasses so I used organic palm sugar and 1/4 cup of applesauce. It made it almost like a baked oatmeal instead of a muffin texture but I loved it!!
    Reply
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  15. I added a 1/2 cup of milk too. I used a regular egg. I baked for 18 mins. I think 15 would have been better, they were a little dry at 18 mins. But tasty! ;) Perhaps the oat flour is not as absorbant as other flours.
    Reply
  16. So disappointed in this recipe. I was thrilled when I found it since my daughter has so many food allergies. Followed the directions with one exception-I used a duck egg. The batter was not batter at all. It was dry and crumbly. Didn't taste good either.
    Reply
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  18. Hi there! I'd really like to try this recipe but was wondering if you could explain your "how to" on your flax egg replacement. Thank you!
    Reply

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