This vegan flourless gingerbread muffin recipe includes fresh ginger, molasses, and spices and tastes like the holidays. These make-ahead gluten-free muffins use oat flour and no refined sugar for a healthy Christmas morning breakfast or snack!
Jump to Recipe
These make-ahead flourless muffins use oat flour and no refined sugar for a healthy Christmas morning breakfast! I cannot believe Christmas is less than a week away and 2019 is right around the corner. Not sure where the time goes and why it passes so quickly these days but I hope you get to make these muffins before the holiday season ends.Make these easy Flourless Gingerbread Muffins for a make-ahead breakfast or snack!
How to make oat flour
To make this recipe, you can buy oat flour or make your own (like I did). To make oat flour, start with a clean, dry blender or Nutri-bullet. Add rolled oats and blitz for a few seconds until the oats turn into a powdery flour as shown in the photo below.
NOTE: The oat flour yield will depend on how long you blend the oats and whether you get a coarse or fine grind. I generally get about 3/4 cup oat flour per cup rolled oats.
This recipe originally contained 1/4 cup tapioca flour. I tried it both with and without and it works fine both ways with a bit of a texture difference. Because tapioca is a limiting ingredient, I took it out. 🙂
Remove the oat flour and transfer it to a bowl or jar for later. Now, it’s time to blend the wet ingredients in that blender. Blend the applesauce, molasses, maple syrup, and ginger for a smooth puree to stir into the dry ingredients.
Did you notice that the recipe doesn’t include eggs? That’s right. I was able to keep this recipe vegan by leaving them out.
After making these twice, I noticed that letting the batter sit for a few minutes helps the muffins rise a little higher. You don’t have to do this but if you have 10 minutes, let the batter sit for a bit before portioning it into a muffin tin. I found that the muffins rise better this way.
I prefer adding paper liners for easy cleanup and so that they don’t stick to the storage container. To bake the muffins, fill the muffin tin wells about 3/4 full.
Once done, eat one while it’s warm – of course! These definitely taste best fresh. Be sure to remove the muffins from the tin as soon as they are cool enough to handle. Let sit on a cooling rack until completely cool before storing in an airtight container about 3 days.
Follow Me on Pinterest!
Vegan Flourless Gingerbread Muffins
- ¾ cup unsweetened applesauce
- ½ cup maple syrup
- ¼ cup molasses
- 2 tbsp avocado oil (any neutral tasting oil)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ inch peeled and chopped fresh ginger
- 2 cups oat flour (see post to make your own)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp gingerbread spice mix (or 1 t cinnamon, ½ tsp ground allspice, ginger, cloves & nutmeg)
- Preheat the oven to 350°F. Prepare a standard muffin pan with liners.
- Blend the applesauce, maple syrup, molasses, lemon juice, vanilla, oil, and chopped fresh ginger until smooth. Add puree to the dry ingredients and mix just until combined. Let sit 10 minutes.
- Fill each muffin well ¾ with batter. Bake 20-25 minutes or just until a toothpick inserted in the center comes out clean.
- Remove from the oven and enjoy warm or cool and store in the refrigerator up to 3 days.
This recipe was slightly adapted from a recipe by Feasting on Fruit.