Healthy Gingerbread Muffins
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A Healthy Gingerbread Muffin recipe everyone will love! These Gingerbread Muffins are easy to make for a secretly healthy holiday treat!
These Healthy 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 with 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! These gingerbread muffins have amazing flavor with just a few simple ingredients!
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 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! We also love Peppermint Mocha Muffins and Cranberry Orange Muffins.
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!
Ingredients
To make these muffins you’ll need:
- old fashioned oats – we make our own fresh oat flour rather than buying at the store
- molasses
- maple syrup – swap with honey if needed
- applesauce
- eggs
- baking soda
- cinnamon, nutmeg, ground ginger, ground cloves
- almond milk – oat milk, whole milk work too
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! Easy to make dairy-free.
Molasses- You can’t sub out molasses in this recipe. It’s what gives these their ‘gingerbread-y’ flavor!
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!
Recipe Instructions
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.
- Bake at 350 for 25 minutes, or until toothpick comes out clean from the center.
No need for whisking or mixing, your blender does all the work! 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.
Recipe FAQ’s
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!
Storage Options
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:
We love healthy muffins! Check out these Healthy Muffin Recipes, or these:
Healthy Gingerbread Muffins
Ingredients
- 2 cups old fashioned rolled 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 ground cinnamon
- 3/4 teaspoon ground 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.
This recipe was delicious! I added walnuts.
It was moist and so scrumptious and clean tasting.
I’d like to share but dint see how.
Ty!
This recipe is a rare gem. It is flavorful yet not too sweet. Even by muffin standards, it is easy to make. Pouring from the blender is great, and the measurements are spot on. I appreciate you can use the same measuring spoon for many of the ingredients. I find it challenging to find a gluten-free recipe with a good texture. Many are gummy or like sawdust. In addition, we are in Denver, CO, USA (5280ft), so have the added challenge of altitude. Often heavy batters sink with the dreaded crater. We will definitely check out your other recipes!
I used flax egg and omitted the egg white. These are the best! They are fluffy and amazing! This recipe makes gluten and dairy free possible! Thank you!
I’ve been making your protein muffins for a very long time and always a hit. I’m going to swap out 1/2c of the oats for protein powder. I’ll let you know later how they turn out. Also I remember a comment before about the muffins sticking to the wrap/pan, I always spray or coat with coconut oil and never a problem.
Please come back and let us know how they come out!! I’m so curious 🙂
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 😊
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.
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!
So happy you liked them, Carl! Thank you!
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.
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!
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.
Thank you, Nadine! I appreciate this!
Delicious! Definitely going to be a winter breakfast staple! Super moist and yummy and great with some peanut/almond butter!
Thank you so much, Julia! This makes me so happy to hear!
These were AMAZING!!! So easy to make!!!
So glad you liked them, Diane! Thank you!
☆☆☆☆☆They were absolutely yummy. My boys loved them and were so easy to make. Thanks for sharing!!!!
So glad you liked them, Mariam ! Thank you so much!
Hey! Great recipe 🙂 Is there a way to make these vegan?
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!
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!
So glad you liked them, Dani! Happy they came out great 🙂
These were super easy to make! I used pat flour instead of oats because I was lazy and they still came out great!!
Yay! Glad they worked with the oat flour! Enjoy 🙂
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!
Thanks, Lauran!! So glad you liked them!
Delicious! It reminded my husband of his favorite ginger snap cookies.
So glad you and your husband liked them, Michelle!
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.
So glad you liked them!!