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Gingerbread Muffins

Gingerbread Muffins

  • Author: Pulse Canada
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x


Taste the season with these on-the-go treats. Holiday baking wouldn’t be complete without everyone’s favourite – gingerbread. Not only are these delicious muffins high in fibre, they are dairy-free and gluten-free.



Brown Rice Flour Blend:

  • 1½ cups brown rice flour (375 ml)
  • 1½ cups potato starch (375 ml)
  • 1 cup tapioca flour (tapioca starch) (250 ml)


  • 1 cup brown rice flour blend (250 mL)
  • 1 tsp baking soda (5 mL)
  • 2 tsp ground ginger (10 mL)
  • 1 tsp cinnamon (5 mL)
  • 1/2 tsp ground cloves (2 mL)
  • 1 tsp xanthan gum (5 mL)
  • 1/2 tsp table salt (2 mL)
  • 1 cup bean puree (250 mL)
  • 2 large eggs, room temperature
  • 2/3 cup packed brown sugar (150 mL)
  • 1/3 cup canola oil (75 mL)
  • 1/3 cup molasses (not blackstrap) (75 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1 tsp apple cider vinegar (5 mL)


Brown Rice Flour Blend:

In a large container with a lid thoroughly combine brown rice flour, potato starch and tapioca flour. Store, tightly closed, in dark, dry place.


Place rack in middle of oven. Preheat oven to 350ºF (180ºC). Generously grease standard 12-cup non-stick muffin pan or line with paper liners.

Drain and rinse a 19 oz. (540 mL) can of beans. Place beans in a food processor fitted with a metal blade, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.

In a medium mixing bowl, whisk together rice flour blend, baking soda, ginger, cinnamon, cloves, xanthan gum and salt until well blended. Add the lentil purée, eggs, brown sugar, oil, molasses, vanilla and vinegar and beat with an electric mixer on low speed until blended. Divide batter evenly in muffin pan.

Bake until toothpick inserted into center of muffin comes out clean, about 20 to 25 minutes. Cool muffins in pan 10 minutes on wire rack. Remove from pan and cool completely on wire rack.


  • Serving Size: 1 muffin
  • Calories: 224
  • Sodium: 199 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 3 g