Vegan and Gluten-Free Gingerbread Blender Muffins
Ingredients
Gingerbread Muffins
- 3 Cups Oats *Not oat flour (see post for almond flour substitute)
- 2/3 Cup Cashew Butter
- 1/4 Cup maple syrup
- 1/4 Cup Coconut Sugar
- 1/2 Cup Molasses Blackstrap
- 1 1/2 Cup Almond Milk
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Pure Vanilla Extract
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
Vanilla Glaze (Optional)
- 6 Tablespoons Powdered Sugar
- 1/4 Teaspoon Pure Vanilla Extract
- 1 Tablespoon Almond Milk
Instructions
Gingerbread Muffins
- Preheat your oven to 375 F and line a muffin tray with 12 muffin liners.
- Add all of your ingredients to your blender or food processor and blend until smooth.
- Pour your batter into each muffin liner, filling 3/4 the way.
- Bake for 20 minutes. You can check your muffins by inserting a toothpick and once it comes out clean, you know your muffins are done.
- Cool your muffins on a cooling rack.
Vanilla Glaze (Optional)
- While your muffins are cooling on a cooling rack, prepare your vanilla glaze by adding all of your ingredients to a bowl and stir until smooth.
- Drizzle your vanilla glaze over your muffins with a spoon or by adding your glaze to a gallon plastic ziploc bag. Cut a small corner off and pipe out your glaze onto each muffin.
- Enjoy!
Tried this recipe?Let us know how it was!