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Healthy Gingerbread Muffins

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 muffins 1x


Soft simple Healthy Gingerbread Muffins that are holiday perfect plain or extra special dressed up with a sprinkle of sugar and dreamy frosting dollop! Vegan, gluten-free, oil-free.


  • 1 ¾ cups oat flour
  • 1/2 cup maple syrup
  • ¾ cup pumpkin puree
  • ¼ cup molasses
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 inch chunk fresh ginger
  • ¼ cup tapioca starch
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp cloves
  • Optional: coarse sugar for sprinkling on top


  • ¼ cup coconut butter
  • 1 tbsp maple syrup
  • 23 tbsp nondairy milk
  • 1 tsp lemon juice
  • 1 tsp lemon zest


  1. Preheat the oven to 350F.
  2. In a blender combine the maple syrup, pumpkin, molasses, lemon juice, vanilla, and fresh ginger. Blend until combined and no chunks of ginger remain.
  3. In a mixing bowl, combine the oat flour, tapioca starch, baking powder, baking soda, and spices. Stir.
  4. Add the wet to the dry and mix until well combined and no lumps remain.
  5. Line or lightly oil a muffin pan. Fill each muffin cup 3/4 of the way with batter, you should get 8-10 muffins depending on your pan.
  6. Optional: sprinkle the tops with coarse sugar.
  7. Bake for 25 mins at 350F.
  8. Remove from the oven and allow to cool completely before frosting.
  9. For the frosting, melt the coconut oil. Add the maple syrup, lemon juice, and lemon zest. Add the non-dairy milk 1 tbsp at a time until smooth and creamy. Use as a glaze or refrigerate for a firmer frosting.


  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 20g
  • Sodium: 170mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 3g