Food

Oat Raisin Gingerbread Muffins

The holiday season is here, and with it comes all sorts of enticing recipes to get you in the spirit. One of my favorite flavors of the season is gingerbread. I love the aroma that fills my house when I’m cooking with it, not to mention it tastes delicious.  In addition to the traditional gingerbread favorites,  I like to try out some lighter, healthier options.

In October I took my blueberry oat muffin recipe and added a pumpkin twist, which turned out great. This inspired me to try making a gingerbread version. I made a batch yesterday and they were awesome!

The first thing I did was mix up the gingerbread seasoning. I made enough so that I can use it in other recipes. I discovered a little bit goes a long way, so the amount I made should be enough for multiple recipes.

The smell is heavenly!

Just like my Blueberry Oat Muffins, these are gluten free, oil free and delicious! I used the same basic recipe but added the gingerbread seasoning and did raisins instead of blueberries. You can add whatever you like, I think dried cranberries would compliment nicely also.

Try them, you won’t be disappointed!

Oat Raisin Gingerbread Muffins

Delicious holiday inspired healthy breakfast. Gluten, oil free and full of flavor. 

Ingredients

Gingerbread Seasoning

  • 1/2 Cup Cinnamon
  • 1/2 Cup Ground ginger
  • 1/4 Cup Allspice
  • 1/4 Cup Nutmeg
  • 1/4 Cup Ground cloves

Muffins - Dry Ingredients

  • 2.5 Cups Rolled Oats (ground into flour)
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 Tbls Gingerbread Seasoning

Muffins - Wet Ingredients

  • 1 Cup Greek Yogurt
  • 2 Ripe bananas
  • 1/2 Cup Honey
  • 2 Large eggs

Optional Add Ins

  • 1/2 Cup Dried Cranberries or raisins
  • 1/2 Cup Chopped Walnuts

Instructions

  1. Preheat Oven to 375

  2. Mix dry ingredients in food processor and pour into large mixing bowl. Mix wet ingredients in food processor and add to bowl.

  3. Add raisins and walnuts and combine well. Fill 12 muffin cups almost to the top with the mix. 

  4. Set timer for 18 minutes and check with a tooth pick. If not done, continue cooking in 3 minute increments. Cooking times can vary. 

Did you try these? Scroll to bottom of page to comments and let us know what you thought? Have any ideas on how to tweak them? Let me know!

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