Baking Holiday Treats Muffins

Gingerbread Blender Muffins
(gluten-free)

December 18, 2016

No-Bowl Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!

Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!

Get ready for the easiest Gingerbread Muffins EVER.

  • NO BOWL!
  • ALL of the mixing is done in a blender!
  • They’re gluten-free!
  • Dairy-free!
  • Super fast!
  • SUPER DELICIOUS!

Seriously. All you have to do is dump the ingredients into a blender, blend for a minute, pour the batter into 12 lined muffin cups, and bake.

And then eat warm, spiced gingerbread muffins and taste the holidays. 😉

No-Bowl Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!

Raw cashews and oats are the base of these muffins – there is no flour of any kind (if you want to get technical, the oats whirl and pulverize into “oat flour”) which I LOVE. There is also no oil or butter – making these muffins pretty darn healthy!

The taste is of warm cinnamony gingerbread – you’d never know there were cashews holding all of the ingredients together.

No-Bowl Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!

AND, to use the dreaded M-word, these muffins are MOIST. The cashews and sticky molasses really keep these muffins soft and moist – straight out of the oven and for days later.

If your muffins last that long.

Because mine sure didn’t! I am seriously in love with these Gingerbread Blender Muffins.

No-Bowl Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!

Less than one week until Christmas! Today we got another dusting of SNOW (so rare for us here in Vancouver, Canada), so we put on our snow gear, found a steep hill, and took my step-daughter tobogganing! And then built a snowman!

Such wintery fun! I love that we’ve been able to experience a little bit of a snowy December, and then get to jet off to sunny Mexico for Christmas. The best of both worlds.

But I’ll take a margarita over a snowman any day 😉

Happy Gingerbread Muffin making!

5 from 1 vote
Gingerbread Blender Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
No-Bowl Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!
Course: Breakfast
Servings: 12
Author: breakfast for dinner
Ingredients
  • 3 cups oats
  • 3/4 cups raw cashews
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1 1/2 cups almond milk (any plant milk works)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 375 F and line a 12-cup muffin tray with muffin liners.
  2. Pour all ingredients into a blender. Blend on high until mixture is smooth.
  3. Pour batter into each muffin cup, filling almost to the top.
  4. Bake for 20 minutes or until toothpick inserted comes out clean.
  5. Cool on a wire rack for at least 10 minutes and then enjoy!

 

P.S. I made these muffins in my Vitamix, but you do not need a high-powered blender to make them. (This blender is a very reasonable price, fairly high powered, and well rated!)

Try these other reader favourite holiday recipes:

 

Gingerbread Blender Muffins are made 100% in the blender, and are gluten and dairy-free (bonus!). A quick and easy holiday muffin!

  • Reply
    Nicole p
    December 22, 2016 at 3:51 pm

    I love that this recipe is GF and DF. it’s so nice to find new allergy friendly and tasty recipes.

    • Reply
      breakfastfordinner
      December 22, 2016 at 4:44 pm

      I agree! I especially love that this recipe uses ground up oats instead of a GF flour blend.

  • Reply
    HEATHER
    January 5, 2017 at 6:54 pm

    YOU HAVE BRIDGED THE GAP BETWEEN GF/VEGAN AND EASY IN SUCH A GREAT WAY. I EVEN MADE THIS with INSTANT GF OATS (WITHOUT MUCH WHIRLING) and IT STILL TURNED out DELICIOUS. KEEP IT UP!!

    • Reply
      breakfastfordinner
      January 6, 2017 at 9:56 pm

      Amazing, glad you love them!! I made a double batch of these over the holidays too! Thanks for finding your way over here 😉

  • Reply
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  • Reply
    cora
    December 7, 2017 at 7:24 am

    Holy smokes, any recipe will minimal dishes and clean up is a massive win for me! I’ve never heard of throwing in raw cashews!?! that’s really neat. You don’t need to soak them or anything do you? Just throw them in dry? are they there for extra binding?

    • Reply
      breakfastfordinner
      December 7, 2017 at 8:35 am

      The cashews act as the fat content in these muffins – essentially like butter! They keep the muffins moist and help everything stick together. Make sure to use raw cashews. There’s no need to soak the cashews, as you’re mixing them with ample liquid. I’ve only tested this recipe with a high-powered blender, but I have heard from many others that the recipe works great with a regular blender too. Enjoy!

  • Reply
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