These healthy gingerbread muffins are going to be your go-to snack this holiday season. They're gluten free, high in fibre, and full of warming spices!
It's officially holiday baking season!! Making seasonal treats is definitely one of the best parts of this time of year- but as much as peppermint shines in the spotlight, gingerbread will always have a special place in my heart (or should I say stomach?). I decided to make these oat flour gingerbread muffins because I wanted to incorporate my favourite wintery spices into a nourishing snack, and these don't disappoint! I'm so excited for you to give them a try.
Table of contents
Why You Need These Oat Flour Muffins
Baked goods are one of my favourite things to batch-prep, but I'm especially fond of these oat flour muffins for a couple of reasons:
- High fibre- Thanks to the whole grain oats in the flour, these oat flour gingerbread muffins make a great high fibre addition to your breakfast and snack rotation. We know how important fibre is for digestive health, and it's often lacking during the frenzy of other cookies and desserts.
- Gluten free- Gluten is not something to be worried about unless you have Celiac disease, but for those who can't tolerate it these gluten free gingerbread muffins do just the trick.
- Snack, breakfast or dessert- I love a yummy baked good that can do all of the above! These muffins have just the right amount of sweetness that satisfies my dessert craving, but don't overdo at breakfast either.
Main Ingredients For Healthy Gingerbread Muffins
- Oat flour- When I'm looking for oat flour recipes muffins tend to be a good choice. I'm a big fan of oat flour because it's gluten free, a whole grain, and high in fibre. I used this one, however you can always make your own by blitzing rolled or quick oats in a blender/food processor until it reaches a flour consistency.
- Pumpkin puree- I love using pumpkin puree in baking for the moisture it adds. Not only does it help everything bind together, it's a great source of vitamin A!
- Honey and molasses- Molasses is essential for the classic gingerbread flavour. It can have a bit of a strong flavour though, so I used a combination of honey and molasses together.
- Spices- Gingerbread is usually spiced with a mixture of cinnamon, ginger, cloves and nutmeg. If you're missing one of these it's not a big deal, but I would definitely make sure you don't skip the cinnamon!
- Coconut oil- You can also swap this for another neutral-tasting oil.
- White chocolate- Obviously a white chocolate drizzle is optional, but are you really going to skip it?
How To Make Oat Flour Gingerbread Muffins
Instructions
- Step 1: In a large bowl, combine pumpkin purée, honey and coconut oil in a bowl using an electric mixer. Beat in the eggs one at a time, then and add milk, molasses and vanilla extract.
- Step 2: In a separate bowl, whisk together oat flour, spices, baking powder, baking soda and salt.
- Step 3: Slowly add the Oat Flour mixture to the wet ingredients and stir to combine.
- Step 4: Bake at 375F for about 20 minutes. You can check if they're fully done when a toothpick inserted in the centre comes out clean.
- Step 5: Once cooled, drizzle with melted white chocolate.
Substitutions and Variations
Looking for a coconut oil substitute?
The only substitute I have ever tested is melted butter- this option works perfectly! You may be able to substitute with applesauce however I have not yet tested this version!
Looking for a replacement for the oat flour?
You can use an equal amount of all-purpose flour or 1:1 gluten free flour!
Equipment
Storage
These Healthy Gingerbread Muffins can be stored on the counter in an airtight container for up to 3 days. For longer storage I recommend storing in an airtight container in the fridge for up to one week.
To freeze: Wrap each muffin individually in saran wrap and store in a large freezer safe container or Ziploc bag. Defrost in the fridge before enjoying!
Top Tips for Success
Avoid over mixing the batter! I find the best way to guarantee light and airy muffins is to mix the wet and dry ingredients until JUST combined!
Frequently Asked Questions
Yes, I love having them for breakfast! The best part about oat flour muffins is that they already check the fiber box, so all you have to add is protein and some colour. I sometimes serve these with some hard-boiled eggs and whatever fruit I've got on hand.
You can! Make sure they cool completely to room temperature, then store them in an airtight freezer-safe bag for up to 3 months.
Yes, it works very similarly.
More Recipes You Might Like
If you enjoyed these healthy gingerbread muffins, I'd highly suggest these other recipes for your next bake!
- The Best Oat Flour Pumpkin Muffins
- Cozy Cinnamon Sugar Baked Oats
- Fudgy Vegan Double Chocolate Banana Muffins
- Cozy Chai Oatmeal Cookies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these Healthy Gingerbread Muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
The Ultimate Healthy Gingerbread Muffins
Ingredients
- ¾ cup pumpkin puree
- 4 tablespoon coconut oil melted and cooled
- ½ cup honey
- ¼ cup molasses
- 2 medium eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1+¾ cup Oat Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Top with: drizzled melted white chocolate
Instructions
- In a large bowl, combine pumpkin purée, honey and coconut oil in a bowl using an electric mixer. Beat in the eggs one at a time, and add milk, molasses and vanilla extract.
- In a separate bowl, whisk together oat flour, spices, baking powder, baking soda and salt.
- Slowly add the Oat Flour mixture to the wet ingredients and stir to combine.
- Bake at 375F for about 20 minutes.
- Once cooled, drizzle with melted white chocolate.
Elizabeth says
Instead of muffins, could this be made in a loaf pan?
Ann Leverton says
Wonderful!
I added some raisins for texture and collagen to bump the protein
Alana says
Hands down one of my favourite recipes (so far)! I like to bake these whenever I’m attending a family gathering, and they always get the best reviews! These are amazing!
Carrie Kadar says
I have made these so many times. I have celiac, and these don't taste it. They're so moist. They freeze well too.
Highly recommend this recipe.
Rose says
Can you sub the coconut oil? Maybe applesauce?