Healthy Oatmeal Gingerbread Muffins

5 from 1 vote

Naturally sweetened and packed full of fiber, these fluffy muffins are perfectly spiced. No one would ever guess they are dairy-free and gluten-free!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 164kcal

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.

Notes

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 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!

Nutrition