Gluten free gingerbread muffins that are so soft and light, are full of warming ginger spice and a LOT of added apple for a healthier snack. These muffins are the perfect snack with a cup of tea or coffee for that afternoon pick-me-up … or “Afternoon Tea” as I grew up saying!
This is such an easy and rewarding recipe, and the spicy ginger and apple combination are the best!
ABOUT THE FLOURS NEEDED TO MAKE THESE GLUTEN FREE GINGERBREAD MUFFINS AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well. I have used a gluten free flour blend in this recipe, plus two other flours. Psyllium husk and ground flax seed are used as the binders. There are no gums in this recipe.
Gluten Free All Purpose Flour (Anita’s), which is a blend of brown rice flour, potato starch, tapioca flour, and arrowroot starch. If substituting this flour make sure to use a similar blend with no gums added for the best results.
Oat Flour just make sure its certified gluten free or substitute it with quinoa flour.
How Do I make These Gingerbread Muffins
These muffins are quick and easy to put together. First of all prepare and cook the apples and then. leave them to cool.
Weigh out the dry ingredients into a large bowl.
Beat the eggs and sugar, add in the psyllium husk, flax seed, molasses and oil. Leave this to gel for a couple of minutes.
Pour the wet ingredients into the dry ingredients and mix all together until there is no loose flour.
With a large cookie scoop add the batter to the paper muffin cups, filling them at least 3/4 full.
Bake, add the icing if needed and enjoy!
Gluten Free Gingerbread Muffins
- 200 g apples (about 3-4 medium Gala apples)
- 1/4 c water
- 100 g gluten free all purpose flour I used Anita's all purpose flour
- 60 g sorghum flour
- 40 g oat flour
- 1 ½ tsp baking powder
- ⅓ tsp baking soda
- 3 tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground allspice
- 1/4 tsp salt
- 45 g molasses
- 3 large eggs
- 4 g whole psyllium husk
- 4 g finely ground flax seed
- 150 g brown sugar
- 15 g olive oil
- 60 g g butter
- 180 g icing sugar
- 1/2 tsp powdered ginger
- Peel, slice and dice the apples into 1/2 inch cubes
- In a medium saucepan cook the prepared apples in 1/4 cup of water. Cook with the lid on at medium high heat for five minutes. Remove the lid, cook the apple for 3 minutes on medium heat, or until the water has been absorbed. Mash the apple with a potato masher and leave them to cool.
- Preheat the oven to 425°F (218°C)
- Line a 12 hole muffin pan with paper muffin liners
- In a large bowl whisk together the all purpose flour, sorghum flour, oat flour, baking soda, baking powder, ginger, cinnamon and all spice.
- In a medium sized bowl beat the eggs, sugar, psyllium husk, flax seed, molasses and oil.
- Add the wet ingredients into the dry ingredients, and mix well with a spoon until all the flour is well incorporated.
- Fill the muffin pans 3/4 full, place them on the centre rack of the oven and bake them at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue to bake for 20 minutes until the middle of the muffin is cooked and an inserted toothpick comes out clean.
- To a medium saucepan add the butter and stir it continually, on medium heat, for a few minutes to lightly brown. Remove the pan from the heat and stir in the ginger and icing sugar.
- Stir or beat the icing mixture, adding a little boiling water by the teaspoonful or add a little more icing sugar if needed, until it reaches the desired consistency.
- Add icing to the muffins, once they have cooled for 10 – 15 minutes.
Check out these other Gluten Free Recipes on my site