A Gingerbread Muffin recipe everyone will love! These Gingerbread Muffins are easy to make for a secretly healthy holiday breakfast treat!
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These Gingerbread Muffins are super easy to make and so delicious. They’re naturally gluten free + made in the blender which helps to give them their fluffy texture and no need for a mixing bowl.
Perfect with a cup of coffee, a gingerbread latte, dairy free hot chocolate, or just eaten on their own!
I’m the kind of person who would eat gingerbread flavored things pretty much all year round. It’s one of my favorite things, only second to pumpkin! (If you’re like me and love pumpkin, you should totally try these Healthy Pumpkin Muffins.)
If you can’t get enough gingerbread in your life – we love these Gluten-Free Gingerbread Cookies too!
Why we love this Gingerbread Muffins Recipe
There is a lot to love about this gingerbread muffin recipe!
- Easy to make – This recipe is simple to make in your blender
- Delicious holiday flavor– If you want to feel festive but don’t want to keep eating Christmas cookies, these are a great lower sugar alternative!
It’s no secret how much you LOVE healthy muffin recipes – (these Healthy Banana Muffins are SO popular!) so I knew we needed a gingerbread muffin on the site too!
If you’re looking for other holiday recipes check out these Healthy Christmas Recipes!
Gingerbread Muffin Ingredients
To make these muffins you’ll need:
- old fashioned oats
- molasses
- maple syrup
- applesauce
- eggs
- baking soda
- cinnamon, nutmeg, ground ginger, ground cloves
- almond milk
You can find substitutions for all of these ingredients below in the green shaded box.
You’ll also need a blender, muffin tin and I recommend these silicone muffin liners so you can avoid the muffins sticking to the pan!
How to make Healthy Gingerbread Muffins
I made these gingerbread muffins using my blender.
- First I blend the oats
- Then I add the wet ingredients, baking soda, and spices.
- Pour the batter into muffin liners, and bake! That’s it!
They’re SO fluffy, look delicious, and they make your house smell amazing. There are a few substitutions that you can make with these muffins, which I’ve outlined below.
Gingerbread Muffins Healthy Substitutions
These muffins are pretty versatile. Here are a few ways you can customize them!
Raw Sugar – You can sprinkle the tops of these gingerbread muffins with raw sugar to get that bakery feel!
Gluten Free- If you are gluten free make sure to use old fashioned oats.
Maple Syrup– You can sub honey for maple syrup
Milk – You can use any milk in this recipe and it will work fine!
Molasses– You can’t sub out molasses in this recipe. It’s what gives these their ‘gingerbread-y’ flavor!
Gingerbread Muffin Recipe FAQ
You can make muffins moist by adding fat to them. Butter, oil or even alternatives like applesauce and yogurt can help add a moist texture to muffins.
Different muffin recipes bake at different temperatures. Most muffins bake between 350 & 400 degree.
You can make muffin mix ahead of time, but we don’t recommend it. Muffin mix is best when baked right after being mixed together.
Muffins sink after baking if they’re underdone. Muffins can also sink if oven temperature is off!
How to store Gingerbread Muffins
It’s best to store these healthy muffins in an airtight container in your refrigerator. Keeping them in the refrigerator helps to maintain freshness.
You can freeze these muffins. They freeze super well, so double the batch and freeze the extras! I like to store them in a ziploc freezer bag, or large container.
To defrost the muffins I will either take them out of the freezer and put them in the refrigerator the night before I want to eat them, or you can pop them in the microwave for about 30 seconds until they are warm.
These healthy muffins are SO delicious and perfect for the holiday season. You’re going to love them!
Try these other healthy muffin recipes:
Gingerbread Muffins Healthy
Ingredients
- 2 cups old fashioned oats
- 1/4 cup molasses
- 1/4 cup maple syrup
- 3/4 cups applesauce
- 2 eggs
- 1 egg white
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1.5 teaspoons ground ginger
- 1/4 teaspoon cloves
- 1/4 cup almond milk
Instructions
- Preheat oven to 350 + prepare a greased or lined muffin tin.
- In a blender, add oats and blend until flour like consistency.
- Add all remaining ingredients to blender and combine.
- Pour batter into greased or lined muffin tins, filling 3/4 of the way full
- Bake at 350 for 25 minutes or until a toothpick or cake tester comes out clean.
- Store in refrigerator for up to 1 week.
Lisa says
These are so easy and delicious! Baked them last week as we were decorating for the holidays (I know it’s early) and they were great.
The Clean Eating Couple says
So glad you liked them!!
Michelle says
Delicious! It reminded my husband of his favorite ginger snap cookies.
The Clean Eating Couple says
So glad you and your husband liked them, Michelle!
Lauran says
These are super easy to make and very festive! My kids love muffins for breakfast, and recipes like these make me feel like I’m not just feeding them cake in the morning!
The Clean Eating Couple says
Thanks, Lauran!! So glad you liked them!
Julie LePrevost says
These were super easy to make! I used pat flour instead of oats because I was lazy and they still came out great!!
The Clean Eating Couple says
Yay! Glad they worked with the oat flour! Enjoy 🙂
Dani says
Fantastic and such easy clean up. Muffins came out fluffy and not too sweet. I made half according to the recipe and then added collagen to the other half for added protein. Both batches came out great, although the collagen ones needed a couple of extra minutes in the oven and were a little more dense. All in all, great recipe!
The Clean Eating Couple says
So glad you liked them, Dani! Happy they came out great 🙂
Jay says
Hey! Great recipe 🙂 Is there a way to make these vegan?
The Clean Eating Couple says
Thank you! I’m sorry but I’ve never tried making these vegan. You might be able to use a flax egg! Let me know if you try it!
Mariam says
☆☆☆☆☆They were absolutely yummy. My boys loved them and were so easy to make. Thanks for sharing!!!!
The Clean Eating Couple says
So glad you liked them, Mariam ! Thank you so much!
Diane says
These were AMAZING!!! So easy to make!!!
The Clean Eating Couple says
So glad you liked them, Diane! Thank you!
Julia says
Delicious! Definitely going to be a winter breakfast staple! Super moist and yummy and great with some peanut/almond butter!
The Clean Eating Couple says
Thank you so much, Julia! This makes me so happy to hear!
Nadine says
These are very tasty and quite easy to make. Christmas flew by waaaay too fast and I was missing all the holiday smells. These muffins smell fabulous and are delicious too. You won’t be disappointed.
The Clean Eating Couple says
Thank you, Nadine! I appreciate this!
Hannah says
I wasn’t a fan personally due to flavor. I love the base though and will make some modifications. For me they needed a little fat is all I can figure. I plan to omit the egg white, add a couple tablespoons of melted butter, lessen the spices namely the cloves or even substitute allspice. They baked beautifully, their texture was good. I still taste cloves though and it’s been an hour. That said i am sensitive to i swear the most random things.
The Clean Eating Couple says
Sorry to hear you didn’t love them! I wouldn’t recommend adding too much allspice. It will make the flavor even more pungent. If you don’t like cloves you can omit them!
Carl says
I do a ton of cooking and some baking, but rarely write reviews. Wanted to make sure I posted how great these are. Perfectly balanced, great flavor, soft and moist center with a lightly crusted exterior. Prep is a breeze and minimal clean-up. Great recipe, thanks for sharing!
The Clean Eating Couple says
So happy you liked them, Carl! Thank you!
Valerie says
EXCELLENT! I added 1/2c protein powder so used 1 1/2c of oats.
. I also used the recommended tbsp of butter in place of egg white.
Rhonda Candell says
Really yummy and delicious! Easy in the food processor.
Just switched a ripe banana for the applesauce
A big heaping tablespoon of Greek yogurt for the extra egg white
Added lots of candied ginger- soooooo good
Thank you 😊