I take requests and you all were loud and clear with your need for a Gingerbread Blender Muffin – so here we are! I have to admit – I wasn’t sure how these would turn out at first, but they knocked the kids and I’s socks off. Hope they knock yours off as well.
What really makes gingerbread – gingerbread is the tremendous amount of spice. These guys pack lots of dried, ground spices + molasses to give these that gingerbread vibe we’re all going for. I took these to the family over Thanksgiving to try – and some people didn’t think they were all that ‘spicy’ – I did. So, you be the judge! If you like to keep things spicy, feel free to increase the spice load.
Grab your blender and get ready for the easiest muffins around. If you’re new to the blender muffin recipes around here, they use oats for the substance of the muffin, so can easily be made gluten free. You toss all the ingredients into the blender and let the blender do the work. Just that easy, just that quick. If you’re curious – these are Blender Muffin Version 6.0. If you’re really curious, here are the other flavors: The OG Chocolate, The non-banana non-dairy Chocolate, Apple Cinnamon, Lemon Blueberry, Chocolate Chip Zucchini, and now, behold Gingerbread.
Next is the big debate whether to add chocolate chips or not. We are a house divided. If you too have a divided house, fill half of your muffin tins with the batter – then stir in a handful of chocolate chips <dark chocolate chips if you have them> and everyone is happy. Or, do a little taste test yourself!
Gingerbread Blender Muffins
Ingredients
- 2 eggs
- 1/2 cup brown sugar
- 1/4 cup molasses
- 3/4 cup Greek yogurt
- 1/4 cup almond butter
- 1/2 cup milk or milk alternative
- 2 1/2 cups oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grab a 12 cup muffin tin and spray or grease each cup.
- In a high powered blender, add eggs, brown sugar, molasses, Greek yogurt, almond butter, milk, oats, baking powder & soda, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
- Blend. It. Up.
- If you're adding chocolate chips, mix them in here by hand but save a few for the top of the muffins.
- Pour evenly into muffins tins.
- Bake for 18 - 22 minutes. Watch for muffins to start to pull away from the edge of the pan and brown on the side. Or, when a toothpick comes out of the center clean. Remove from oven. Remove from pan and allow to cool on a rack. Watch them - they get dry is you overbake them.
- Enjoy warm! Store on the counter for 2 - 3 days, in the refrigerator for a week, or freeze for up to 3 months. Warm in the microwave for a couple seconds before you enjoy!
Notes
- All the blender muffins use oats as the 'substance' of the muffins. This means they can very easily be made gluten free with gluten free oats, if needed.
- You can also make them dairy free with plant based yogurt.
- And, we've have many people use flax eggs in the other blender muffin versions. I have to imagine it will work here too.
- If you don't have a blender, but you DO have a food processor, this will work. Process the oats first until they form a flour. Then, add the rest of the ingredients and process well. If your food processor isn't big enough for this - process the oats and stir in the rest in a large bowl.
Best dang muffins either! Turn on a Christmas movie and bake with joy!! Going to be a staple in our house year round!
Love these muffins! So easy to make and delicious. I used cashew milk and they turned out great.
Made these with my 2 1/2 year old…he’s a muffin fanatic & these lived up to his expectations. He even likes the “spicy” which surprised me. I think they’re delish & can’t wait to make other flavors. Thanks for the easy & amazing recipe. Do you have nutrition info on these?
Glad you both liked them! My kids liked the spice too, which I was also slightly shocked by! Each muffin is roughly 130 calories with 4 gm fat, 20 gm carbs, 4 gm protein.
Quick q – I have some oat flour to use up… do u know approx amount of oat flour that the 2.5 cups of oats equates to once blended? Thx!
I just googled it and it looks like 1 1/2 cups oat flour = 2 cups oats!
Thanks for the recipe! I made these this morning and they sunk? Did I over-blend?
It’s possible that you over-blended, but it could also be inadequate or inactive/expired baking soda or baking powder, not baking long enough, opening the oven door too early (letting cold air in), oven temp is too high, letting the batter sit too long before baking, or too much batter per muffin cavity. I hope you have better results the next time!
Any recs for substituting the almond butter for a nut allergy? Thanks!
Sun butter is a good substitute – made from sunflower seeds.