Healthy Flourless Gingerbread Muffins

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Healthy Flourless Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are gluten-free! 

Healthy Flourless Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are gluten-free! 

Muffins lovers, rejoice! It’s been a long time since I’ve shared a flourless muffin recipe and it’s high time for an encore.

If you’ve made them before then you know just how magical they are. You basically throw a bunch of wholesome ingredients in a blender, and POOF! Out comes the most perfect, fluffy gluten-free muffins you’ve ever laid eyes on. 

Healthy Flourless Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are gluten-free! 

These gingery beauties are based off of my Healthy Flourless Pumpkin Muffins, which happen to be one of the most popular recipes on my site. The ingredients are almost identical with the addition of molasses, ground ginger and cloves for a festive gingerbread twist.

TIP! Just like the pumpkin muffins, you will have the best results if you use a high speed blender. Regular blenders don’t have the power to pulverize rolled oats like a Vitamix. That said, you can make them without a high speed blender by combining all of the wet ingredients in the blender then add them to a bowl with the dry using equal amounts oat flour in place of the oats.

Healthy Flourless Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are gluten-free! 

Healthy Flourless Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are gluten-free! 

NOTE: Another thing I should mention is replacing the egg with a flax egg. I have had several comments on my other muffins that this works, however when I have tried it in the past the results are always subpar (read: gummy). I’m not sure if some people have lower standards when it comes to texture or what but I have not had good luck with vegan versions of my flourless muffin recipes.

So while I can’t guarantee results with flax eggs, if you’re willing to give it a try please let us know how it turns out for you. Your feedback is always helpful to others!

Healthy Flourless Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are gluten-free! 

Healthy Flourless Gingerbread Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients:

  • 2 and 1/4 cups rolled oats*
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 cup pure maple syrup
  • 2 pastured eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened non-dairy milk
  • 1/4 cup molasses
  • 4 tablespoons almond butter (or coconut oil*)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Directions:

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything into a high speed blender and blend for about 30 seconds, or until smooth.

Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20-25 minutes, until puffy and golden brown. Allow to to cool for at least 10-15 minutes before stuffing in your face.

*can also use 3 tablespoons melted coconut oil, or any other neutral flavored vegetable oil

NOTE: I have a Vitamix which breaks down the oats and gives the muffins a smooth texture as you see in the pictures. If you don’t have a high speed blender you can make them without it by combining all of the wet ingredients in a regular blender or food processor then add them to a bowl with the dry ingredients using equal amounts oat flour in place of the oats.

These muffins keep best stored in an airtight container in the refrigerator for up to 3 days. Be sure to use certified gluten-free oats (such as Bob’s Red Mill) for allergies.

I have had readers comment saying that flax eggs work to make these vegans but I have not had good luck with this myself. If you try it please let us know how they turned out!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on November 28, 2018  //  Breads and Muffins, Breakfast, Dessert, Muffins, Recipes, Recipes by Season, Winter
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