Gingerbread muffins are perfect for the winter season, and these vegan, gluten free, and oil free muffins are great for keeping you fueled during colder weather!
In addition, these gingerbread muffins are free from refined sugar, full of warming spices, especially cinnamon, and packed with gluten free rolled oats to sneak in some extra fiber and iron.
I really enjoy baking in the winter months because smells seem to be stronger and linger longer than in warmer months, and in my opinion, almost nothing can compare to the smell of the cinnamon, ginger, cloves, and cardamom while baking. If these gingerbread muffins are made first thing in the morning, the house is filled with the incredible baking aroma for the entire day!
Also, I have posted about this before, but I love cinnamon. Seriously, I could probably be considered a cinnamon addict. I think the more cinnamon added to a recipe, the better. However, even though the taste of cinnamon is something I definitely like a lot, cinnamon has several health benefits as well. In winter months, the warming properties of the spice help to keep your body temperature higher, and cinnamon also helps to regulate the sugar levels in the blood, which is a major benefit during the holidays.
So, while the recipe below states “1 Tbsp of ground cinnamon,” feel free to add more cinnamon, or any of the other spices, to create a gingerbread spice blend and flavor that you love!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup gluten free oat flour
- 1 cup gluten free rolled oats
- 2 Tbsp chia seeds
- ½ cup millet flour
- ½ cup tapioca starch
- ¼ cup arrowroot powder
- ½ tsp salt
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- 2 flax eggs (2 Tbsp flaxmeal + ⅓ cup water)
- 1 cup coconut sugar
- 1 cup homemade plain cashew yogurt
- 1 tsp vanilla extract
- 1 cup homemade almond milk
- Preheat the oven to 375˚ and prepare a muffin pan.
- In a small bowl, mix the flaxmeal and water together and set aside while gathering the dry ingredients.
- In a medium bowl, whisk together the oat flour, rolled oats, millet flour, tapioca starch, arrowroot powder, baking powder, salt, and spices,
- In a large bowl, whisk together the coconut sugar, vanilla extract, almond milk, cashew yogurt,and flax eggs.
- Then, add the dry ingredients to the wet ingredients and mix well.
- Carefully measure the batter into the muffin tins and place the muffin pan in the oven.
- Bake the muffins for 20-23 minutes or until the edges are lightly browned.
- Remove the muffin pan from the oven and place on a cooling rack to cool for 15 minutes.
- Remove the muffins from the pan and continue cooling or serve immediately.
- Store in a breadbox or airtight container for 3-4 days.