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!
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 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. 🙂
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 ¾ 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.
Vegan Flourless Gingerbread Muffins
- 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)
- 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.
This recipe was slightly adapted from a recipe by Feasting on Fruit.