Imagine sinking your teeth into a moist, perfectly spiced muffin that not only satisfies your sweet tooth but also keeps you feeling healthy and energized. These Healthy Gluten-Free Gingerbread Blender Muffins are about to become your new morning obsession! With the warm, comforting flavors of traditional gingerbread and a surprisingly simple blender method, you'll transform ordinary ingredients into an extraordinary breakfast that's both delicious and nutritious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups gluten-free oats
- 1/2 cup molasses
- 1/4 cup honey
- 1/2 cup almond milk
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Add gluten-free oats to a blender and pulse until they become a fine, flour-like consistency.
- Add molasses, honey, almond milk, baking powder, ground ginger, cinnamon, nutmeg, salt, and eggs to the blender with the ground oats.
- Blend all ingredients on high speed for 1-2 minutes until the mixture is smooth and completely combined, scraping down the sides as needed.
- Let the blended batter rest for 3-5 minutes to allow the oats to absorb liquid and thicken slightly.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Ensure your oats are ground super fine for the smoothest texture - a high-powered blender works best.
- Let the batter rest for 3-5 minutes before baking to allow the oats to absorb liquid and create a better consistency.
- Don't overmix the batter - blend just until ingredients are combined to keep the muffins tender.
- Use room temperature eggs for more even mixing and better rise.
- Check muffins a few minutes early - oven temperatures can vary, and you want to avoid overbaking.
- For extra moisture, you can add a mashed ripe banana to the batter.
- These muffins freeze beautifully - store in an airtight container for up to 2 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
