These vegan gingerbread muffins couldn’t be easier – blend, pour, and bake! Fancy them up with some powdered sugar or a fresh ginger glaze. Naturally gluten-free and oil-free too!
Whoa, it’s December! Where did 2021 go? I doubt I’m alone in this, but this whole year has felt like a blur with a few COVID tests thrown in. Thankfully negative was positive for us each time (thank Michael Scott for this reference). Fingers and toes crossed that we make it to the end of the year without another reason to worry unnecessarily. One of the bright spots of the last couple months was bringing Pass the Plants back to life. One of the first recipes I ever posted many years ago was my vegan blender muffin base recipe. Since then we’ve had carrot cake, double chocolate hazelnut, apple cinnamon, pumpkin, pistachio cardamom, and now…..we have vegan gingerbread blender muffins!
I’m sure at some point I’ll come up with a muffin recipe that isn’t made in a blender. But these are so easy, healthy, and tasty, I’m not in a big rush. My kids gobbled these up and asked me to pack them in their lunch the next day. My son Josh, who is a recovering picky eater, lavished praise on me after trying these muffins. “Mom, these are DEFINITELY blog-worthy.” Ultimate complo. He’s six and so very sweet. I wish everyone could have a Josh cheering them on.
As with all my blender muffin recipes, the ingredients list is pretty simple. Rolled oats are the base, pepitas or nuts stabilize the mix, then flavor is brought to the party via molasses, brown sugar, warming spices like cinnamon, allspice, nutmeg, and of course…ginger. You CAN use fresh ginger if you want, but you have to use quite a bit for the flavor to stick around after baking. If you have frozen ginger cubes prepped ahead of time, you’re off to the races.
My favorite part about these muffins are how easy they are to make. You literally dump ingredients into a blender and puree, then pour the batter into muffin cups. That’s it. You’ve seen those “1-bowl muffin” recipes? Well, this is NO BOWL. Easy pour spout included, too!
These muffins rise a bit, but the weight of the oats definitely prevents a huge rise, so I always fill the muffin cups up nearly to the top. Then when they bake, they end up with a slight dome. Look at these beauties! They need to cool for at last 15 minutes for the best texture, and they taste even better the second day. Somehow the flavors mature overnight. Muffin puberty? THAT SOUNDS SO WEIRD. This always happens when I write late at night. I’m sorry.
Now, let’s say you can’t eat your muffins naked (the muffins are naked, not you). I mean you CAN eat muffins naked, do what you want. This has gone in an unexpected direction.
What I’m trying to say is that there is an optional glaze you can make to top these muffins that brings the ginger flavor to LEVEL GINGERLICIOUS. It’s simply fresh ginger simmered with maple syrup and thickened with cornstarch. It’ll knock your socks off, assuming you’re wearing any. If you don’t want to make the glaze, you can eat them naked, as previously discussed. The muffins will be naked, not you. But whatever you want to wear (or not wear) while eating muffins is totally up to you. DON’T CANCEL ME.
Or clothe them in powdered sugar.
No matter what you wear (or don’t wear), vegan gingerbread muffins deserve a place in your life. If you have a blender and an oven, you can make these. I hope you will. And I hope you will tell me all about it in the comments. And I hope you enjoy the remaining days of this crazy year. May all your tests have the results you want.
Vegan Gingerbread Blender Muffins
- 3 cups rolled oats (use certified gluten-free if GF)
- 3/4 cups pepitas (or nuts such as raw cashews or almonds)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger (or 3 frozen ginger cubes or 3 tablespoons chopped fresh ginger)
- 1/2 teaspoon allspice, optional
- 1/4 teaspoon ground cloves, optional
- 1/4 teaspoon ground nutmeg, optional
- 3 tablespoons molasses not blackstrap
- 2 cups water, apple juice, or dairy-free milk (or a combination)
- 1 tablespoon grated fresh ginger (use 1 frozen ginger cube if you have one on hand)
- 1/2 cup maple syrup
- 1/4 cup water
- 1 teaspoon cornstarch
- Preheat oven to 375F.
- Add all ingredients (except for glaze) in a blender and blend until smooth.
- Immediately pour into prepared muffin cups and bake for 22-25 minutes.
- Let cool for at least 15 minutes before enjoying.
For the glaze:
- In a small sauce pan, bring maple syrup and fresh ginger to a boil, and reduce to simmer until maple syrup starts to bubble up and evaporate the water content.
- Add 1/4 cup water and cornstarch.
- Whisk until combined and heat until slightly thickened.
- Let cool slightly before topping muffins.