• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Breakfast

Vegan Gingerbread Blender Muffins

Published: Dec 18, 2018 · Modified: Dec 22, 2019 by Marisa Moore·

580 shares
Jump to Recipe Print Recipe
Vegan Gingerbread Muffins

This vegan gingerbread blender muffin recipe is made with fresh ginger, molasses, and spices and tastes like the holidays. These gluten-free muffins use oat flour and no refined sugar for a healthy Christmas morning breakfast or snack!

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

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 ¾ cup oat flour per cup rolled oats.

This recipe originally contained ¼ 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 ¾ 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.

Follow Me on Pinterest!

Vegan Gingerbread Muffins

Vegan Flourless Gingerbread Muffins recipe

Vegan Flourless Gingerbread Muffins

Marisa Moore, RDN
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!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Resting Time 10 minutes mins
Total Time 30 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 145 kcal

Ingredients
  

  • ¾ cup unsweetened applesauce
  • ½ cup maple syrup
  • ¼ cup molasses
  • 2 tablespoon avocado oil (any neutral tasting oil)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ inch peeled and chopped fresh ginger
  • 2 cups oat flour (see post to make your own)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon gingerbread spice mix (or 1 t cinnamon, ½ teaspoon ground allspice, ginger, cloves & nutmeg)

Instructions
 

  • 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.
  • Combine the oat flour, baking powder, baking soda, and gingerbread spice mix in a medium bowl. Add puree to the dry ingredients and stir 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. 

Nutrition

Calories: 145kcalCarbohydrates: 30gProtein: 2gFat: 1gFiber: 1gSugar: 14g
Tried this recipe?Let us know how it was!

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

More Easy & Healthy Breakfast Recipes

  • Gray bowl of oatmeal topped with nut butter, jam and raspberries
    Berry Nut Butter Swirl Oatmeal
  • Oats with tomatoes spinach and feta in a grey bowl with a large spoon
    Savory Spinach, Tomato, Feta Oats
  • Gingerbread-flavored oats in a bowl drizzled with molasses and garnished with gingerbread people cookies.
    Gingerbread Overnight Oats Jars
  • Two pieces of French toast on a white plate with a fork
    Sheet Pan Brown Sugar French Toast
580 shares

Filed Under: Baked Goods, Breakfast, Recipes

Reader Interactions

Comments

    5 from 6 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. kim

    December 19, 2018 at 11:01 am

    5 stars
    I love gingerbread! These will be so perfect for Christmas morning!

    Reply
    • Marisa

      December 20, 2018 at 6:13 pm

      I know that people either love or hate it… I’m in the love category too!

      Reply
  2. Krista Price

    December 19, 2018 at 10:58 am

    5 stars
    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!

    Reply
    • Marisa

      December 20, 2018 at 6:12 pm

      I’ve fallen in love with oat flour for muffins… don’t even use the regular stuff anymore because it works so well!

      Reply
  3. Tawnie Kroll

    December 19, 2018 at 10:23 am

    5 stars
    I rarely bake with tapioca flour but you’re inspiring me to buy some now!! What a yummy recipe!!

    Reply
    • Marisa

      December 19, 2018 at 10:26 am

      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
  4. Alyssa

    December 19, 2018 at 10:15 am

    5 stars
    I love the addition of fresh ginger. So good, and healthy too!

    Reply
    • Marisa

      December 19, 2018 at 10:31 am

      The fresh ginger really makes a huge difference in this recipe.

      Reply
  5. Jacqueline Debono

    December 19, 2018 at 10:14 am

    5 stars
    I need to find some tapioca flour. These gingerbread muffins look scrumptious!

    Reply
    • Marisa

      December 19, 2018 at 10:32 am

      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
  6. Julia

    December 19, 2018 at 9:55 am

    5 stars
    These are flourless? Wow! As long as I come across tapioca flour I am making these muffins 🙂

    Reply
    • Marisa

      December 19, 2018 at 10:00 am

      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

Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Spring Favorites

  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • Roasted Broccoli and Walnut Pasta in a Bowl
    Roasted Broccoli & Walnut Pasta
  • Bowl of roasted cabbage with a spool of hone on the side.
    Easy Roasted Cabbage Wedges
  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.