Hearty, naturally sweet, and full of protein, fiber, vitamins, and minerals, these Ginger Spice Oatmeal Muffins are healthy enough to be considered as a nutritious breakfast and sweet enough to be justified as the perfect snack!
Aside from cinnamon, I’d have to say ginger is my BFF in the spice department. It smells good, makes your tummy feel good, and let’s be honest, it gives us all memories of those gingerbread treats we enjoyed as children.
My mom’s favorite holiday cake to make is a simple gingerbread cake, and although I don’t eat regular gingerbread since it’s full of sugar, I do love ginger-filled holiday treats that I can make myself.
These Ginger Spice Oatmeal Muffins are my latest baking creation featuring the humble, healthy spice. They’re a little sweet, a little spicy, and full of wholesome flavor that won’t give you that tummyache we can get from eating too many sweets this time of year.
Like most of my muffin recipes, this one is also made without oil, sugar, or wheat. I used regular oats by Bob’s Red Mill, but you can use certified gluten-free oats if you’re celiac or highly sensitive to regular oats.
Oats aren’t a natural source of gluten, but some people sensitive to gluten may react to them because oats are normally processed in facilities that also process wheat, rye, and barley (the top gluten-containing grains).
So choose whatever oats work for you!
I also took the liberty of making these with coconut flour, flax, and some vanilla plant-based protein powder like my other recent muffin recipes because this combo creates a wonderful texture for muffins that tastes like cake but has no wheat flour or refined grains.
These ingredients also support blood sugar levels, metabolism, and appetite satisfaction more thoroughly than typical flour and sugar-filled muffins do.
You can use any vanilla plant-based protein powder depending on which ones work best for you, but I wouldn’t suggest leaving the protein powder out. It adds a lot of flavor and nutrition and will also improve the way the muffins bake up. I love Garden of Life protein products because they are raw, 100% vegan and also non-GMO and organic.
I also chose to sweeten this muffin recipe with a little stevia and some unsweetened applesauce instead of sugar, but you could also use pumpkin or banana in place of the applesauce if you like. All of these options are great for oil-free baking, which I prefer as the healthiest option.
My favorite way to eat these muffins is with a dab of peanut butter (this one is my favorite!), a cup of coffee, and if I’m extra hungry, a side of unsweetened coconut yogurt by So Delicious. But you can pair them with fruit, or just eat them as a snack. Choose whatever works for you!
Oh, and I guess I should also mention that these muffins are perfect for packing up and sharing with friends.
They’re portable and tasty, and I promise your friends and family will never know they’re actually healthy.
Don’t tell them; they’ll never know!
Give this recipe a try and let me know what you think, plus get my top ingredient picks down below the recipe.
- 1/3 cup quick oats (gluten-free if needed)
- 1/4 cup of rolled, regular old-fashioned oats (gluten-free if needed)
- 1/3 cup vanilla plant-based protein powder
- 1/2 cup golden ground flax meal
- 6 tbsp. of coconut flour
- 1/2 tsp. pure white stevia powder extract or 5 packets of stevia**
- 1/2 cup of oat bran
- 1 teaspoon of ground ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- small dash of nutmeg
- 1/4 tsp. real vanilla bean powder or 1 tsp. vanilla extract
- 2 tablespoons of psyllium husk powder (great egg replacer!)
- 1/4 tsp. baking powder
- 1 cup of unsweetened applesauce (or pumpkin or banana will also work)
- 1 cup unsweetened almond milk
- enough water to thicken into a batter (see directions)
- extra ginger (optional)
- Preheat the oven to 350 degrees.
- Add the oats, protein powder, flax, coconut flour, stevia, oat bran, ginger, cinnamon, cloves, nutmeg, vanilla, psyllium husk powder, and baking powder to a bowl. Stir to fully incorporate.
- Next, add in the applesauce and almond milk. Then start adding the water, stirring as you go until you get a thick, muffin-style batter (mine was right around 1.5 cups). The coconut flour thickens up quickly, so keep this in mind.
- Line a 12-cup regular-sized muffin pan (cupcake pan) with liners or spray with non-stick spray.
- Dip out the batter into the muffin cups and fill them to the top. You can even fill them a little higher if you want to form a rounded mound on top (they won't spill over). If you have any extra batter leftover, I suggest baking the extra in mini ramekins sprayed with non-stick spray to enjoy as mini mug cakes!
- Bake at 350 degrees for 20 minutes and enjoy!
- *If you don't like stevia, feel free to use a small amount of your preferred sweetener, but you may need to adjust the amount to suit your needs. Keep in mind that most protein powders also have stevia or other alternative sweeteners in the ingredients, which I'm fine with if they are organic and natural (not artificial).
I suggest keeping a batch of these on hand during the holidays; trust me, you’ll be glad you did! You can even top them with unsweetened coconut yogurt to enjo a healthy “frosting” or dab them with some no added sugar apple butter for even more seasonal flavor.
What’s your favorite ginger-filled treat?
Do you have a favorite holiday muffin recipe?