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!
Try these other reader favourite holiday recipes:
- Gingerbread Granola
- Cranbery Orange French Toast Bake
- Homemade Eggnog
- Eggnog Waffles
- Apple Pancake Rings