• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Gingerbread Muffins

    Last updated - July 10, 2021; Published - December 11, 2020 By Rhian Williams 5 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan gingerbread muffins photos

    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!

    A gluten-free vegan gingerbread muffin in a brown muffin case drizzled with icing

    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.

    • Mix together all the ingredients in a glass mixing bowl.

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

    Raw gluten-free vegan gingerbread muffins batter in a bowl
    • Divide the batter between muffin cases in a muffin/cupcake tin.
    Raw gluten-free vegan gingerbread muffins batter in two brown muffin cases
    • Bake in the oven for 15 minutes.
    Two gluten-free vegan gingerbread muffins in brown muffin cases
    • 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.
    A gluten-free vegan gingerbread muffin in a brown muffin case drizzled with icing

    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 the date syrup with maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the ground almonds with ground 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) flour or spelt flour instead 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.
    Two gluten-free vegan gingerbread muffins, one sliced in half

    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

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

    Watch how to make this recipe

    A gluten-free vegan gingerbread muffin in a brown muffin case drizzled with icing

    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.
    4.29 from 7 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free gingerbread muffins, vegan christmas breakfast, vegan gingerbread muffins
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    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 (⅘ 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):

    • 2 teaspoons coconut oil
    • 6 teaspoons maple syrup (or sub any other sweetener)

    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 219 Calories 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

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




    1. Andrzej Frydecki

      December 13, 2020 at 10:15 pm

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

      Reply
      • Rhian Williams

        December 14, 2020 at 1:36 pm

        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

      January 05, 2021 at 2:06 am

      5 stars
      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

      September 28, 2021 at 5:57 pm

      5 stars
      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

        November 09, 2021 at 11:39 pm

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

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·