Flourless Gingerbread Muffins

These flourless vegan gingerbread muffins are bursting with fresh ginger, molasses, and warm spices to taste just like the holidays.

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Gingerbread Muffins with gingerbread cutout

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!Click to Tweet

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. Also, 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. 🙂

blended oat flour

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.

Gingerbread puree

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.

Gingerbread Muffins horizontal

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.

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Vegan Gingerbread Muffins

Vegan Flourless Gingerbread Muffins recipe
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5 from 1 vote

Vegan Flourless Gingerbread Muffins

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!
Prep Time5 mins
Cook Time25 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: flourless gingerbread muffins, vegan gingerbread
Servings: 12
Calories: 145kcal
Author: Marisa Moore, RDN


  • 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. 


Calories: 145kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Fiber: 1g | Sugar: 14g

This recipe was slightly adapted from a recipe by Feasting on Fruit. 

12 Comments on Flourless Gingerbread Muffins

  1. Julia
    December 19, 2018 at 9:55 AM (9 months ago)
    These are flourless? Wow! As long as I come across tapioca flour I am making these muffins :)

    5 stars

    • Marisa
      December 19, 2018 at 10:00 AM (9 months ago)
      Well, they use oat flour :) I hope that still counts! And I have made them without the tapioca flour and they still work. They are just a bit more dense. Hope you love them. They smell so amazing! Reply
  2. Jacqueline Debono
    December 19, 2018 at 10:14 AM (9 months ago)
    I need to find some tapioca flour. These gingerbread muffins look scrumptious!

    5 stars

    • Marisa
      December 19, 2018 at 10:32 AM (9 months ago)
      Don't let that stop you. You can easily just increase the oat flour and skip the tapioca if it gets to be too hard to find. The texture will be a bit different but still really good! Reply
  3. Alyssa
    December 19, 2018 at 10:15 AM (9 months ago)
    I love the addition of fresh ginger. So good, and healthy too!

    5 stars

    • Marisa
      December 19, 2018 at 10:31 AM (9 months ago)
      The fresh ginger really makes a huge difference in this recipe. Reply
  4. Tawnie Kroll
    December 19, 2018 at 10:23 AM (9 months ago)
    I rarely bake with tapioca flour but you're inspiring me to buy some now!! What a yummy recipe!!

    5 stars

    • Marisa
      December 19, 2018 at 10:26 AM (9 months ago)
      You know. I always tend to have it on hand because I love to make Brazilian cheese bread! I have made these muffins without the tapioca flour and they still come out delicious! Reply
  5. Krista Price
    December 19, 2018 at 10:58 AM (9 months ago)
    Love everything about these! I've had two giant containers of oats sitting in my pantry for ages (I should probably check the expiration), and I've been looking for ways to use them. Oat flour?! Genius! Oh, and these muffins look lovely! Thank you so much for sharing!

    5 stars

    • Marisa
      December 20, 2018 at 6:12 PM (9 months ago)
      I've fallen in love with oat flour for muffins... don't even use the regular stuff anymore because it works so well! Reply
  6. kim
    December 19, 2018 at 11:01 AM (9 months ago)
    I love gingerbread! These will be so perfect for Christmas morning!

    5 stars

    • Marisa
      December 20, 2018 at 6:13 PM (9 months ago)
      I know that people either love or hate it... I'm in the love category too! Reply

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