Healthy Oatmeal Gingerbread Muffins (dairy-free + gluten-free)
Healthy Oatmeal Gingerbread Muffins- naturally sweetened and packed full of fiber, these fluffy muffins are perfectly moist. No one would ever guess they are dairy-free and 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 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 FOR VEGANS: 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 Oatmeal Gingerbread Muffins
Ingredients
- 2 eggs, preferably pasture-raised
- ½ cup pumpkin puree, not pumpkin pie mix
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup non-dairy milk, unsweetened
- ¼ cup molasses
- 4 tablespoons drippy almond butter, or melted and cooled coconut oil (or any neutral flavored oil)
- 2 cups rolled oatmeal, certified gluten-free for allergies
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- pinch ground nutmeg
Instructions
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first (eggs, pumpkin, maple syrup, milk, etc.) layer everything into a high speed blender and blend for about 15 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.