Easy Gingerbread Muffins {dairy-free, egg-free, vegan)

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There is something about the smell of baking gingerbread that really gets me into the holiday season. When these were baking, my nine-year-old must have asked three times, “What are you making?! When can I eat it?! Why does it smell so goooooood?!”.  These dairy free gingerbread muffins taste as good as they smell, too. No one will guess that they’re dairy-free or vegan, and they’re super easy to prepare. You may want to make a double batch.

dairy free gingerbread recipe

The Flour (and Gluten-Free Notes)

I’m using all-purpose (white) flour in this recipe, which produces delicious results every time. I have not tested this recipe with gluten-free flour yet. To be honest, replacing all-purpose with gluten-free flour can produce varying results. If you’d like to try making these gluten-free, I’d suggest using the Bob’s Red Mill 1-to-1 gluten free baking flour.

The Oil

I like to use avocado oil in my baked goods because it’s a bit healthier and has a neutral taste. Canola and vegetable oil will also work here.


I topped these with some turbinado sugar to give them a bit of sparkle. You can sprinkle it on the top of the batter before you bake the muffins. For a pretty, snowy look you can also sprinkle these with some sifted powdered sugar once the muffins are cooled.

5 from 2 votes

Vegan Gingerbread Muffins

Delicious, vegan gingerbread muffins that are easy to make. Perfect for the holidays and loved by the whole family
Servings 12 muffins
Prep Time 10 mins
Cook Time 20 mins


  • 1 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup blackstrap molasses
  • 1/2 cup ginger ale
  • 1/3 cup avocado oil canola or vegetable works too
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla


  • Preheat your oven to 350°F and grease or spray your muffin tin.
  • In a large bowl, mix together your dry ingredients, breaking up any lumps.
  • Make a well in the mixture, and add in your wet ingredients. Combine just until the batter is moist, and avoid over-mixing.
  • Fill each muffin cup halfway with your batter.
  • Bake 15-20 minutes, until baked through.
  • Let the muffins cool for ten minutes in the tin on a wire rack. Remove them from the tin and allow them to finish cooling on the rack.
  • These are great served as-is or sprinkled with powdered sugar.
Calories: 193kcal


Calories: 193kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 197mg | Potassium: 239mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @milkfreemom or tag #milkfreemom!

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  1. Kelly Hellmann says:

    I just found your website. Thank you so much.

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