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Vegan Flourless Gingerbread Muffins recipe

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!
Course Breakfast, Snack
Cuisine American
Keyword flourless gingerbread muffins, vegan gingerbread
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 145kcal


  • 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.
  • 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. 


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