Fluffy and perfectly spicy healthy gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gingerbread muffins healthy AND delicious!
What You’ll Need to Make Gluten-Free Gingerbread Muffins
Old Fashioned Rolled Oats – It’s super important you use old fashioned/rolled oats in this recipe. Avoid instant, steel-cut, or Irish oats. The first step involves grinding these oats into a flour in your blender. When doing this, try to grind them as fine as possible. Finely ground oats will result in fluffier muffins!
Apple Sauce – I used apple sauce in these gingerbread muffins, because it yields little to no flavor. However, if you don’t have apple sauce, feel free to substitute it with 1/2 cup mashed banana. Mashed banana will give these muffins a slight banana flavor, which if you like banana, I’m sure you won’t mind.
Molasses – Any and all gingerbread recipes contain molasses, which is how they get their signature dark-brown color. Don’t skip the molasses, it’s super important for both the flavor and structure of these muffins.
Ground Ginger – Wouldn’t be gingerbread muffins without some ginger! This recipe packs in tons of that spicy ginger flavor, which I personally LOVE. However, if you want a more subtle ginger flavor, go ahead and use just 1/2 teaspoon ground ginger instead.
Tips and Tricks
- Use a large cookie scoop or 1/4-cup measuring cup to fill your muffin tin. This’ll ensure even-sized muffins, with that beautiful dome on top!
- For extra sweetness, top your muffins with a simple 2-ingredient powdered sugar glaze. To make it, whisk together 1/2 cup powdered sugar with 2-3 tablespoons milk. Once smooth, use a spoon to drizzle glaze over cooled gluten-free gingerbread muffins.
- Store these muffins in an airtight container at room temperature for up to 3 days. Or, to make them last longer, pop them in the freezer for up to 3 months!
Adjust This Recipe to Your Dietary Needs
Make it Vegan: While I haven’t tested it myself, you can try replacing the eggs with either two flax eggs or by using your favorite vegan egg replacer. I’ve used this Bob’s Red Mill Egg Replacer in a number of other recipes and have always loved it!
Gluten-Free Gingerbread Muffins
Ingredients
- 2 cups old fashioned rolled oats
- 1/2 cup apple sauce, unsweetened
- 1/2 cup maple syrup
- 1/4 cup molasses
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
- Add oats to a blender and blend until it’s ground into a flour.
- Add in remaining ingredients, then blend until a smooth batter forms.
- Transfer ½ cup batter into each muffin mold, then bake for 20-25 minutes or until a toothpick inserted down the center of one muffin comes out clean. Remove from oven and transfer muffins to a wire cooling rack, let cool before eating.
