Healthy Flourless Gingerbread Muffins
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.
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.
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
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 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
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!
Your muffin recipes are some of my favorites! I definitely want to make this recipe this holiday season!
Thanks Hillary! I hope you have a happy holiday season! :)
yum yum yum! I am definitely going to give this recipe a try! Hopefully soon. I’ll report back. :)
You’re the best! :)
Ummm I actually might try these TODAY they look so good!!
Do you have the nutritional info for these by chance? Thanks!
I’m sorry I don’t. Getting a nutritional calculator for my site is on my to do list for 2019. But there are some great online calculators (like MyFitnessPal) that you can use to give you the information. You just have to copy the link to the recipe and it will auto populate the ingredients for you. :)
Just makes it quicker for one to determine how healthy it is☺️
Love the idea of adding pumpkin to gingergbread muffins!!
Gingerbread is my FAVORITE this time of the year and these muffins look fantastic! That texture!!
I’m all about gingerbread — it’s my favorite holiday treat! These look amazing Sarah and I’d love one with a cup of coffee!
Any advice on replacing the coconut sugar with stevia?
I haven’t cooked with stevia but you can always substitute 1-2 tablespoons pure maple syrup and just leave out the coconut sugar.
What coconut sugar????
I ended up removing it from the recipe because so many people made them without. It was only 2 tablespoons for a little extra sweetness. You are welcome to add it if you like!
If I have oat flour, would it be an equal exchange? So I wouldn’t have to blend the oats. These look so good!
Yes! I would mix the wet ingredients separately then add them to a bowl with the dry (including equal amounts oat flour).
Thank you for your prompt reply. I’m definitely making these this weekend. Love gingerbread!
Just wanted to report back. I’ve been baking for years, but gluten free baking (because I’m having gluten issues) is newer to me. I’m always a bit skeptical when I stray from AP flour, however, these were very tasty and had great texture (not gummy at all). Thanks for the recipe!
I’m so glad to hear that! Thank you for letting me know! :)
Perfection! Made these on Monday…devoured by famil by Wednesday. These are a special holiday breakfast treat. Thank you so much!
Yay! Thank you for the comment, Lauren! :)
Good morning! I made these yesterday. Huge hit with my teens! Oldest one is usually skeptical about my healthy muffins! Lol. I did want to mention I replaced the eggs with Bobs Mill egg replacer. I think it totally turned out great! First time to try that particular egg replacer. Usually I make flax eggs. Anyway! I’m making more today cause I have 3 left! Have a great day!
I’m so happy to hear they work with the egg replacer! Thank you so much for taking the time to leave a review so others can benefit from it. I really appreciate it! :)
These were so easy to make. I used the coconut oil instead of the almond butter and I left out the coconut sugar because I thought 1/2 cup maple syrup would be sweet enough for us. They came out great!! Love them and will be making them again for sure! Thanks for the delicious recipe, Sarah. :)
I’m so glad they turned out well for you! Thanks for the review! :)
Made these tonight with flax eggs and in a loaf pan as a quick bread. Delicious!!
I made these using baked sweet potatoes in place of pumpkin bcuz my client cannot have pumpkin. They turned out beautiful. Moist. Fluffy. Delicious. I did take a little liberty and drizzle with some maple icing, but otherwise I followed to the letter.
I love this idea! Pumpkin is really hard to find where I live. Thanks for sharing!
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Made them this morning. Delicious! I didn’t have coconut sugar so I added a teaspoon of cane sugar, but really, they don’t need anything additional to the maple syrup and molasses. Excellent texture.
Would this recipe work with another kind of flour? I can’t have oats. Thank you.
I haven’t tested them with any other flours (or gluten-free flours) but my suspicion is that a whole wheat, spelt, or all-purpose flour would work. Maybe even a GF all-purpose!
Would love to try these. When you say “equal amounts oat flour,” if not using a Vitamix, “equal” to what? Equal to the volume of rolled oats before they’re processed or equal to the amount of wet ingredients. Sorry – not an experienced baker, let alone GF baker. Thanks for your help.
Sorry for the confusion, Claire. I mean equal amounts as in 2 and 1/4 cups rolled oats = 2 and 1/4 cups oat flour. I hope that helps!
I love gingerbread and these muffins! I left out the maple syrup and added extra 1/2 cup of pumpkin puree. Then I added some stevia and raisins for sweetness. I also increased the amount of spices to amp up the gingerbread flavors even more. They still turned out great and have a nice texture! Thanks for the recipe.
This looks so good! What a great breakfast meal prep for wintertime!
Would spelt flour work in place of oat? Thank you in advance!
That should work! I would recommend mixing the wet ingredients in the blender then pouring them into a bowl with the spelt flour mixed with the other dry ingredients.
Have been looking for a recipe to make mini ginger muffins like they serve at Jason’s Deli. These are not quite as dark and heavy as the ones at Jason’s, but very yummy AND gluten free.. that’s a win win for me. I got a yield of 36 mini muffins and going to make up a couple batches to serve with the Charcuterie tray at my Son’s wedding reception Saturday!
I’ll definitely be making these again! I used a flax egg to replace the pasteurized egg and they were delicious! I baked them for about 30 minutes and let set 10, when I took a bite they were gooey I’ll have to say (but honestly, that’s the way I like em, so I wasn’t unhappy at all!) They tasted fantastic and looked very pretty, and after a night in the fridge, they had an even better texture. Not so gooey anymore, but moist. I also used peanut bitter instead of almond butter because it was all we had on hand and I think it worked just fine. I don’t usually bake but this will be a new staple for the holiday season!
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My kids love these as part of a grab-n-go breakfast! I make them with 2% milk (instead of nondairy milk) and grapeseed oil (instead of the almond butter) because I always have those on hand. They are delightful as well as healthier than most muffins. They make the house smell so good while they bake for an added bonus.
Follow up to my earlier post. Made mini muffins and served next to the meat and cheese Charcuterie Board at the wedding reception. They were a huge hit!
These look so so good and I have all the ingredients right at home, except for pumpkin puree. Is it possible to make this recipe without the puree and have it still taste good?
It won’t have enough liquid/moisture if you omit the pumpkin. You could try subbing bananas but that would change the flavor. It might be worth getting some pumpkin puree if you really want to make them!
Hi! Can I use this recipe to make it a loaf?
I made these tonight and they are wonderful! The only substitution I made was to use ener-g egg replacer. Texture is great. My husband loved them and he is not gluten free or vegan (I am). Thank you so much!
I’m so glad they worked with the egg replacer! Thanks so much for the review!
These are delicious.
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Could I substitute regular whole milk instead of the non-dairy? Can’t wait to make these!
That should work!
Substitution for almond butter?
Equal amounts of melted coconut oil would work!
these are amazing and delicious!! I added and extra egg and some vanilla whey protein powder as I’m trying to get more protein into my kids, I overmixed the batter slightly and the muffins were a little dry, next time I’ll mix shorter time and bake a bit less. LOVE these though.
I’ve made these several times and I absolutely love them.
I do find them a bit gummy, is there a way to prevent that?
Hi Sherry! I’m not sure why they are coming out gummy for you. The texture isn’t the same as a muffin made with white flour but they shouldn’t be gummy. Are you making any changes to the recipe?
Mmmmm yummy. My house smells soooo good. Only change Imade, used a Stevia maple syrup. They turned out just like the pics!! They are absolutely delicious THANK YOU
What kind of molasses? Unsulfered?
Amazing! Thanks for doing all the hard work for us!
Thank you for the review! :)
These are so delicious!
These are the best holiday muffins out there. Made them multiple times last year and just now making the first of many for this season. Thanks for the great recipe!
I’m so glad you like them! Thanks Sarah!