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

Prep Time 5

Cook Time 25

Resting Time 10

Total Time 30

Servings

Calories 145kcal

Author Marisa Moore

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