Easy vegan gingerbread muffins made in the blender! Made of rolled oats and warm spices, they are healthy enough for breakfast but sweet enough to be a treat! Gluten-free, vegan, oil-free.
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.
Notes
These muffins taste even better the next day as the flavors develop. They freeze well, too!