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Gingerbread Muffins (GF)

Ingredients

Dry Ingredients


2 ¼ C Gluten Free Oat Flour*

¼ C Flax Meal

1 tsp. Baking Powder

1 tsp. Cinnamon

1½ tsp. Ground Ginger

½ tsp. Baking Soda

½ tsp. Salt

¼ tsp. Ground Cloves

¼ tsp. Ground Nutmeg


Wet Ingredients


½ C Pumpkin Puree

½ C 100% Organic Maple Syrup

½ C Unsweetened Non-Dairy Milk (I like Oat Milk)

¼ C Molasses

2 Eggs

4 Tbsp. Coconut Oil

1 Tbsp. Pure Vanilla


Mix In

½ C Dark California Raisins


Step 1: Preheat oven to 350 degrees F


Step 2: Mix dry ingredients together. Set aside.


Step 3: Mix wet ingredients and add to the dry mixture.


Step 4: Add raisins


Step 5: Spoon batter into a muffin tin lined with paper muffin cups. Sprinkle with a few oats (optional).


Step 6: Bake for 20 minutes.


Step 7: Remove and let set for 20 minutes. Serve warm or cooled.


Step 8: ENJOY!


NOTE:

  • Oat Flour: I use a food processor to make flour from gluten free rolled oats.

  • Store leftovers in an airtight container at room temperature for up to 3 days or up to 3 months in the freezer.


Fun Nutrition Facts


Oats are a whole-grain and an excellent source of fiber and are high in vitamins, minerals, and antioxidants.They are a unique group of antioxidants called avenanthramides, which are believed to protect against heart disease. In addition, they are known for other health benefits such as lowering blood sugar and cholesterol levels.

Molasses is high in minerals like potassium, calcium, iron, magnesium, choline and some B vitamins. Molasses can help lower blood pressure, aids in immunity, reduces risk of osteoporosis, supports red blood cells, and can help prevent iron-deficiency anemia.

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