Oat Flour Cranberry Gingerbread Muffins (GF)

Get ready to spread some holiday cheer with these healthy cranberry gingerbread muffins! A moist delicious muffin loaded with fresh cranberries and crystallized ginger. No added oil or refined sugar. Just simple wholesome ingredients like oat flour, molasses, butternut squash, and maple syrup. Your friends and family will LOVE this recipe!

5 from 1 vote

Oat Flour Cranberry Gingerbread Muffins (GF)

Get ready to spread some holiday cheer with these healthy oat flour cranberry gingerbread muffins! A moist delicious muffin loaded with fresh cranberries and crystallized ginger. No added oil or refined sugar. Just simple wholesome ingredients like oat flour, molasses, butternut squash, and maple syrup.

Prep Time10

Cook Time25

Total Time35

Course: Baked Good

Cuisine: American

Keyword: Cranberry, Gingerbread, Gluten Free, Muffin

Servings: Muffins

Calories: 217kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

Dry Ingredients

1 cup oat flour (see note)
1 cup brown rice flour
3/4 tsp sea salt
1 1/2 tsp baking soda
1/8 tsp ground nutmeg
1/8 tsp ground clove

Wet Ingredients

1 cup pureed butternut squash (pumpkin will also work)
1 tbsp molasses
1/2 cup maple syrup
2 large eggs
1 tsp pure vanilla extract
1/3 cup almond milk (or any milk)

Add In's

1 cup fresh cranberries
1/2 cup crystallized ginger chopped small

(optional) Glaze

2 tbsp coconut cream
1 tsp honey (or any sweetener including confectioners sugar)

Instructions

Preheat oven to 350° and prepare a 12 cup muffin tin with muffin liners
Combine all dry ingredients in a medium bowl and mix to combine
Combine all wet ingredients in a large bowl and whisk to combine
Pour dry ingredients into wet ingredients and using a wooden spoon, stir to combine.
Fold in cranberries and crystallized ginger.
Scoop batter into lined muffin tins filling to 3/4 full (or if using parchment cup liners you can fill higher)
Bake for 22-25 minutes or until browned on top. Remove from oven and allow to cool on wire rack for 15-30 minutes
Optional: While muffins are baking whisk to combine coconut cream and honey. When muffins are cool drizzle with glaze and top with additional crystallized ginger

Notes

To make oat flour place 1 cup rolled oats in food processor or high speed blender and process until oats resemble flour

Nut Free:

Substitute almond milk for coconut milk

Vegan:

Substitute eggs for a flax or chia egg
Substitute honey in the glaze for maple syrup or confectioners sugar

Nutrition