These One Bowl Healthy Gingerbread Muffins are packed with aromatic spices along with molasses, maple syrup and oats. They are vegan, oil free and yet so soft, fluffy and a delectable Christmas treat.
I love baking season because it brings so much joy to my family. It is also a time to indulge and we totally love to add health and deliciousness together in our desserts.
They sound so yummy and I promise you will love all those holiday recipes.
This time I decided to bake easy and healthy muffins with gingerbread flavors. It easy and a hit with my family and we have been gorging on them.
Why you will love them
Oil free and Nut free
Made with whole grains
Easy and one bowl recipe
Hence, you need easy and simple ingredients which we usually have in our kitchen pantries. So, let’s get into the baking mode and enjoy these aromatic and mouthwatering vegan gingerbread muffins.
Oat flour – this is easy to find or else you may grind your own as well. Simply add oats in the food processor and grind until powdered form. Then measure and bake.
All spice – ground all spice is the best for this healthy gingerbread muffins recipe. If you have whole all spice then just crush with mortar and pestle as fine as possible and measure afterwards.
Molasses – I liked blackstrap molasses in these muffins but regular molasses also works. They will still taste the same.
Maple syrup – I like to use maple syrup as sweetener in my recipes because it brings a nice caramelized taste. Here, it complements the molasses beautifully.
Oat milk – any dairy free milk works in this vegan gingerbread muffins recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, in a large mixing bowl, I combined oat flour, baking powder, salt and spices. Then, I mixed it well until there were no lumps.
Secondly, I added soaked flaxmeal, molasses, maple syrup, oat milk and vanilla extract to it.
Next, I whipped it with a spoon until a thick batter was formed.
Thereafter, I scooped the batter equally into 12 muffin cups of a prepared muffin tray.
Afterwards, I placed it in the middle rack of the oven and baked at 350-degree Fahrenheit for about 17 minutes. At this stage I tested one of the muffins and the tester came out dry.
Then, I turned off the oven and let them rest in the warm oven for 1 minute.
Later, I took out the tray and placed it on a flat counter to cool down. Then I shifted all the muffins on a cooling rack to cool down.
Storing and reheating
Room temperature – Once completely cooled, store them in a cookie jar at room temperature for 12 hours.
Refrigerate – Once they are completely cooled at room temperature, store these muffins in an air tight container and refrigerate for about 2 weeks. Warm them in microwave for 15 seconds if eating immediately or oven toast for 4-5 minutes for softer muffins. Cool and enjoy.
Freeze – Once the muffins are cooled at room temperature seal them in a Ziploc bag and freeze for about 3 months. Microwave for 30 seconds if eating immediately or oven toast for 6 minutes for softer muffins. You may re-bake them at 350-degree Fahrenheit for 4-5 minutes or util soft.
- Make sure to mix the batter very well and there should no be any lumps for the best results.
- It is helpful to use a cookie scoop to pour the batter into the muffin tray cups to get equal sizes of the baked gingerbread muffins.
These muffins are soft and fluffy. Simply follow the recipe as explained and you will get the best gingerbread muffins ever.
Yes! I made them in a way that they are moist inside and outside.
Absolutely. You must follow the measurements correctly as mentioned in the recipe and you will find that these muffins rise beautifully when baked.
More vegan muffin recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
One Bowl Healthy Gingerbread Muffins (Vegan)
- Preheat oven at 350-degree Fahrenheit and prepare a muffin tray with muffin liners. Keep it aside.
- In a large mixing bowl, combine oat flour, baking powder, salt, cinnamon, ginger, and all spice. Mix it well with a spoon.
- In the flour mixture fold in soaked flaxmeal, molasses, maple syrup, oat milk and vanilla extract. Whip it into a thick batter.
- With the help of a medium sized cookie scoop, scoop the batter equally into the 12 cups of the muffin tray.
- Place it in the middle rack of the oven and bake it for 17 minutes. Test the muffins by inserting a toothpick at the center of one of the muffins. If it comes out dry turn off the oven and let the muffins settle in the warm oven for 1 minute.
- Take out the muffin tray and place it on a flat counter. Let the muffins cool down in the tray without disturbing for at least 5 minutes. The liner will start to leave the edges of the tray. Take out all the muffins along with its liners and place them on a cooling rack for another 5 minutes. Enjoy!
- Room temperature – once completely cooled, store them in a cookie jar at room temperature for 12 hours.
- Refrigerate – once they are completely cooled at room temperature store them in an air tight container and refrigerate for about 2 weeks. Warm them in microwave for 15 seconds if eating immediately or oven toast for 4-5 minutes for softer muffins. Cool and enjoy.
- Freeze – once the muffins are cooled at room temperature seal them in a Ziploc bag and freeze for about 3 months. Microwave for 30 seconds if eating immediately or oven toast for 6 minutes for softer muffins. You may re-bake them at 350-degree Fahrenheit for 4-5 minutes or util soft.
- This recipe makes 12 regular sized muffins
- If you like a strong taste of spices then add up to 1 tsp of ground all spice in the batter.
- to make flax egg you must soak flaxmeal in the water until it thickens and is jelly like consistency. Stir it with a spoon before pouring it into the batter.