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!
- 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. 😉
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.
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.
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!
- 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
Preheat oven to 375 F and line a 12-cup muffin tray with muffin liners.
Pour all ingredients into a blender. Blend on high until mixture is smooth.
Pour batter into each muffin cup, filling almost to the top.
Bake for 20 minutes or until toothpick inserted comes out clean.
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 Granola
- Cranbery Orange French Toast Bake
- Homemade Eggnog
- Eggnog Waffles
- Apple Pancake Rings
Nicole pDecember 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.
breakfastfordinnerDecember 22, 2016 at 4:44 pm
I agree! I especially love that this recipe uses ground up oats instead of a GF flour blend.
HEATHERJanuary 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!!
breakfastfordinnerJanuary 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 😉
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coraDecember 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?
breakfastfordinnerDecember 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!
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MegFebruary 24, 2019 at 6:32 am
These are delicious! They have become a staple in my kitchen—a quick, easy, healthy muffin everyone in our family loves!!! Thank you.
breakfastfordinnerFebruary 24, 2019 at 1:34 pm
Awesome, so glad to hear, Meg! I love that they are so easy too 🙂
Lara ChungJune 12, 2019 at 9:11 am
can I cashew be subbed with Almond flour?
breakfastfordinnerJune 17, 2019 at 9:34 am
Hi Lara – I have not tried that but I don’t think it will work. Cashews and almonds are quite different nuts. But please report back if you end up trying that substitution!
LindseyDecember 16, 2020 at 1:54 pm
These are seriously delicious!! I modified them slightly, adding in three medjool dates and cutting the maple syrup in half, then doing three tablespoons of coconut sugar instead of the brown sugar (I like my baked goods a bit less sweet, and this worked out great!) I also grated fresh ginger and it gave these a nice bite! They came out fluffy, light, soft, and so, sooo good. Tastes just like decadent holiday gingerbread…I can’t wait to make them again!