Gingerbread Muffins

Name: Gingerbread Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup unsweetened almond or oat milk; 3/4 cup maple syrup; 1/4 cup melted vegan butter; 1 tsp baking powder; 1 tsp baking soda; 1 tsp ginger; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1 3/4 cup oat flour; 1 cup quick oats

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Dive into the heartwarming flavors of the festive season with these Gingerbread Muffins! Impossibly fluffy and brimming with nostalgic spice, these muffins are a vegan and gluten-free marvel. Crafted using just one bowl, these treats are as effortless as they are scrumptious. Whether you're hosting a grand holiday gathering or cozying up for a quiet Christmas morning, these Gingerbread Muffins promise universal appeal. So easy and delectably delightful, they'll have everyone reaching for seconds. Perfect for the holidays, they encapsulate the very essence of Christmas in every bite. Celebrate the season of joy with a recipe everyone will adore!

Gingerbread Muffin Ingredients

1 cup unsweetened almond or oat milk
¾ cup maple syrup
¼ cup melted vegan butter
1 teaspoon each of baking powder, baking soda, ginger, and cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¾ cup oat flour
1 cup quick oats

Note: If you are not vegan or dairy-free, you may use regular butter and milk in this recipe. If you don't have oat flour, feel free to swap the oat flour AND oats out for 2 cups of regular or gluten-free all purpose flour.

Gingerbread Muffin Instructions

Get Started: Preheat your oven to 350°F.

Mix: In your favorite mixing bowl, blend oat or almond milk, maple syrup, and melted vegan butter with the array of spices. Introduce baking soda and baking powder next, and stir. Finish by mixing in the oat flour and quick oats, but ensure not to overdo it.

adding the flour until the batter is smooth

Bake: Dispense the batter into 12 muffin tins lined with cupcake liners or lightly greased. Bake for a good 25-30 minutes, or until an inserted toothpick emerges clean.

freshly baked and unfrosted vegan gingerbread cupcakes

Enjoy: Allow them to cool slightly and serve. These pair wonderfully with a hot cocoa or a cup of coffee.

Frequently Asked Questions

Can I frost these to make cupcakes?

Yes! Use my Gingerbread Cupcake Recipe to make frosted Gingerbread Cupcakes!

How do we store leftover muffins?

Allow the muffins to cool completely before storing them at room temperature for 3-5 days in a sealed container. For longer storage, put them in a sealed container and store in the fridge. Reheat in the microwave.

Jillian Glenn

These easy gingerbread muffins are the perfect fall and winter muffin! They are fluffy, soft, made with oats, maple syrup, and spiced with ginger and cinnamon! This is a healthier vegan muffin recipe that everyone will love!

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 182 kcal

Ingredients

Gingerbread Muffins Ingredients

1 cup unsweetened almond or oat milk
¾ cup maple syrup
¼ cup melted vegan butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¾ cup oat flour
1 cup quick oats

Instructions

How To Make Gingerbread Muffins

Preheat oven to 350.
In a medium bowl, mix oat or almond milk, maple syrup, melted vegan butter, and spices. Then, add in baking soda and baking powder, mix. Finally, add flour and oats and mix just until combined.
Pour batter into 12 lined muffin tins and bake for 25-30 minutes.

Nutrition

Serving: 1Calories: 182kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 189mgPotassium: 138mgFiber: 2gSugar: 12gVitamin A: 180IUVitamin C: 0.02mgCalcium: 81mgIron: 1mg

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