Gluten-Free Vegan Eggnog Muffins

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baked
  • Cuisine: Dessert


This recipe is an adaptation of my Gluten-Free Vegan Cranberry Walnut Muffins recipe, which was originally adapted from Veganish.



  • 1 ½ cups gluten-free flour blend (I used Pamela’s Artisan Flour Blend)(Make your own by combining ⅔ cup brown rice flour, ⅔ cup tapioca starch, 6 tbsp sweet rice flour, ½ tsp guar gum)
  • 1 tsp baking soda
  • ½ tsp {GF} baking powder
  • ¼ tsp salt


  • 1 cup of this Simple Dairy-Free, Egg-Free Eggnog
  • ½ cup liquid sweetener (I used maple syrup)
  • 3 tbsp oil
  • 1 tsp vanilla extract
  • 2 tbsp ground flax seeds
  • 1 tbsp lemon juice



  1. Preheat oven to 350F. Line a regular size muffin pan with some liners (or oil the pan).
  2. Combine dry muffin ingredients. Add in all wet muffin ingredients and mix to combine the mixture.
  3. Immediately pour into prepared muffin tins, dividing the batter evenly (Note: this recipe makes 12 small-ish muffins). Bake for 20 minutes, until a toothpick inserted down the center comes out clean. Remove from oven and allow to cool on a rack for at least 10 minutes.
  4. While muffins are baking, prepare the glaze by blending glaze ingredients in a blender. Once muffins are cooled, spoon glaze onto the muffins to coat. Sprinkle each muffin with a bit of nutmeg. If you want the glaze to harden a little, stick the glazed muffins in the fridge for 10 minutes. Or enjoy these warm and fresh!


Store any leftover muffins in the fridge. Or freeze some of the batch for later. The glaze will become more translucent overnight as some of the mixture will be absorbed by the muffins {See last pic above for what they look like the next day} {I can’t decide which look I like best to be honest, but if you prefer them to look freshly glazed, store them unglazed and top with eggnog glaze before serving}