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These healthy gingerbread oatmeal muffins taste so cozy and festive! They\u2019re really moist with soft oats and warm spices filling every bite. This easy muffin recipe comes together quickly and also works beautifully as a make-ahead breakfast option. It\u2019s especially perfect for the holiday season \u2014 and even Christmas morning!<\/em><\/p>\n \u00a0<\/p>\n \u00a0 Waking up at 4 am to leave for the airport.<\/p>\n We effortlessly cruised along the barren freeways in the pitch-black darkness that morning, making it to the terminal in record time. However, that luck ended the moment we passed through the sliding glass doors into the building. The chaos of the holiday season meant the security checkpoint line snaked through the walkways, wrapped around itself, and wound all the way around the baggage claim room too. It would\u2019ve taken almost two hours to shuffle forward and finally pass through, at which point we would\u2019ve missed our flight\u2026 \u00a0 With zero nonstop flights to the small airport closest to our grandparents\u2019 town, we disembarked in Las Vegas for our connection. We walked around the shops and stalls in search of breakfast and caffeine and to stretch our legs while we waited, yet almost every line looked as long as the TSA checkpoint. Miles and miles of people as far as we could see!<\/p>\n Surprisingly, Starbucks had the shortest queue, so we joined the end of it. When we reached the cashier, I immediately realized why\u2026 There was virtually nothing left in the glass bakery case and chilled snack shelves!<\/p>\n I ordered a tall black coffee, opting for something simple and quick, then headed back to the gate. Despite the massive crowds, we managed to snag two seats next to each other, and we pulled out snacks from our backpacks to nibble on instead. Nuts and dark chocolate\u2026 Quite the breakfast! \u00a0 They\u2019re perfect both for busy travel days and<\/em> for slowly savoring during a leisurely morning at home. With how much we loved them, I\u2019d even bake a batch for our Christmas morning breakfast too! \u00a0<\/p>\n Difficulty:<\/strong><\/span> Mainly easy, including for many beginner bakers.<\/p>\n Taste:<\/strong><\/span> Lightly sweetened and very cozy with rich undertones and plenty of warm, comforting spices.<\/p>\n Texture:<\/strong><\/span> Moist and tender with soft oats in every bite. \u00a0<\/p>\n Let\u2019s go over what you\u2019ll need to make these healthy gingerbread oatmeal muffins! I\u2019m hoping that your cupboards already hold common baking staples like baking powder, vanilla, and salt, so we\u2019ll focus on the more interesting ingredients.<\/p>\n Oats.<\/strong><\/span> I\u2019m sure you guessed this would be an ingredient from the moment you read the recipe title! To make these gingerbread muffins, you\u2019ll use instant oats<\/a>. They\u2019re also called \u201cquick cooking\u201d and \u201cone-minute\u201d oats. Contrary to what certain items on grocery store shelves may suggest, instant oats are not<\/u><\/em> the ones that come in individual packets with flavors like apple cinnamon and maple brown sugar!<\/p>\n Just like old-fashioned rolled oats, instant oats only contain one ingredient: oats. However, they vary in one very important way. Instant oats are smaller and thinner than old-fashioned rolled oats. This size difference means that they soften faster, which gives your gingerbread oatmeal muffins the best moist and tender texture!<\/p>\n Tip:<\/span> If you\u2019d like to make your healthy gingerbread oatmeal muffins gluten-free, then use certified gluten-free instant oats<\/a>. They work perfectly! \u00a0 Here in the US, regular whole wheat flour comes from a hearty variety of red wheat. White whole wheat flour is made by finely grinding another type called \u2014 you guessed it! \u2014\u00a0white wheat. White wheat has a lighter and milder flavor compared to red wheat, closer to that of all-purpose flour, but both regular whole wheat flour and white whole wheat flour have the same health benefits of extra fiber and micronutrients.<\/p>\n Hint:<\/span> It\u2019s similar to red and green grapes. Different flavors but similar health benefits!<\/p>\n Because of its lighter taste and texture, I found that the cozy gingerbread flavor was a bit more pronounced in the test batch made with white whole wheat flour<\/a>, so that\u2019s the one I used to make these healthy gingerbread oatmeal muffins. However, that difference was on the subtle side, so if you can only find regular whole wheat flour, that\u2019s completely fine. I promise your muffins will still taste festive, cozy, and comforting!<\/p>\n Tip:<\/span> If you\u2019d like to make your healthy gingerbread oatmeal muffins gluten-free, then see the Notes section of the recipe. I\u2019ve included my recommendations there! \u00a0 Just like with the type of flour, I tested different amounts of ginger. I love my gingerbread-flavored treats on the extra spicy side, but I realize that many people don\u2019t share my obsession for that rather zesty taste\u2026 So I\u2019ve learned to dial it back for the recipes that I share with you. \ud83d\ude09<\/p>\n I found that 1 tablespoon of ground ginger provided a very warm and festive flavor without tasting \u201cspicy\u201d or overpowering, sort of like the equivalent of sitting in front of a gently crackling fire while wrapped in a soft fleece blanket. Very cozy and comfortable! That\u2019s the version you\u2019ll find in the recipe card below.<\/p>\n Personally, I prefer my gingerbread with a bit more zip, so I bump up the amount of ginger to 4 or 4 \u00bd teaspoons. That adds a brighter zing that lingers on your tongue at the end of every bite, as if you added a second log to that fire and scooted a few inches closer. If you\u2019re a fan of spicy gingerbread too, I highly recommend it!<\/p>\n Then to round out the spice flavor, you\u2019ll also sprinkle in cinnamon<\/a>, nutmeg<\/a>, and cloves<\/a>. Cinnamon adds that familiar comforting warmth, while the nutmeg and cloves provide a deep fullness and richness.<\/p>\n Tip:<\/span> Something else I highly recommend? Saigon cinnamon! It tastes a bit stronger, sweeter, and richer than regular cinnamon. Many stores have started stocking it, and it\u2019s really affordable. I buy mine online here<\/a>. It\u2019s practically the only kind of cinnamon I use in my baking now! \u00a0 There are two main kinds of molasses: regular unsulphured molasses and blackstrap molasses. The first one is the kind that you want to make these muffins! Blackstrap molasses has distinct bitter notes, but regular unsulphured molasses simply tastes cozy and pretty sweet. This<\/a> is the kind I typically buy, and you can often find it on the baking aisle near the other sweeteners.<\/p>\n Sweetener.<\/strong><\/span> For the rest of the sweetness in these gingerbread oatmeal muffins, I turned to one of my favorite ingredients: liquid stevia<\/a>. Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing refined or artificial (aka it\u2019s clean eating friendly!). It\u2019s also highly concentrated. You only need 1 teaspoon to sweeten this entire batch of muffins!<\/p>\n Tip:<\/span> Many stevia brands and products contain different sweetness levels, so they\u2019re not necessarily 1-for-1 substitutes for each other. For the best results, I highly recommend using the same one that I do! You can find it at some health-oriented stores, but I buy it online here<\/a> because that\u2019s the best price I\u2019ve found. (You\u2019ll also use it in all of these recipes<\/a> of mine. I promise it\u2019s not a \u201cone-time use\u201d ingredient!) \u00a0 Greek yogurt.<\/strong><\/span> It\u2019s another one of my favorite healthy baking ingredients! I\u2019ve used it to make everything from muffins<\/a> and scones<\/a> to brownies<\/a> and cupcakes<\/a> to cakes<\/a> and cheesecakes<\/a>\u2026 And even frosting<\/a> and whipped cream<\/a>! In these muffins, Greek yogurt adds the same moisture to the batter as extra butter or oil but for a fraction of the calories. It gives your gingerbread oatmeal muffins a protein boost too! \u00a0 Milk.<\/strong><\/span> Nonfat milk and unsweetened vanilla almond milk are the two types I most commonly use. Almost any type will work though, so feel free to substitute whatever you already have in your fridge! \u00a0<\/p>\n Gathered your ingredients? Hooray! It\u2019s time to talk about how to make the best healthy gingerbread oatmeal muffins. As I promised earlier, this recipe is simple and straightforward to make. I also have some tips to ensure your batch turns out beautifully!<\/p>\n Measure correctly.<\/strong><\/span> This little jingle may sound as familiar as \u201cFrosty the Snowman\u201d or \u201cRudolph the Red-Nosed Reindeer\u2026\u201d So feel free to sing along if you already know the words!<\/p>\n It\u2019s extremely<\/u><\/em> important to measure the ingredients correctly. Using incorrect amounts can ruin your muffins and make them turn out crumbly and dry, squat and sunken, or even boring and bland.<\/p>\n For the flour and oats, use this method<\/a> or a kitchen scale<\/a>. (\u2190 That\u2019s the one I own!) Do not<\/u><\/em> dip your measuring cup into the container to scoop out either one. This can result in adding 1 \u00bd times as much, and that extra flour or oats will immediately throw off the ratio of wet and dry ingredients. It\u2019ll make your muffins too dry, and they\u2019ll also taste not nearly sweet enough. Yet if you use the proper technique, your gingerbread oatmeal muffins will be perfectly flavorful and soft!<\/p>\n For the molasses and milk, use regular measuring cups, not<\/u><\/em> a kitchen scale. I know many digital kitchen scales offer a \u201cfluid ounces\u201d option, but that only works for liquids whose density is exactly 1.0g\/mL, like water. Most liquid ingredients have a different density \u2014\u00a0aka they weigh a different amount (grams) per volume (cups or mL) \u2014 so unless you want to look up the exact density of each liquid ingredient and do the math to convert them\u2026 Regular measuring cups are much faster and easier \u2014 and more accurate too! \u00a0 \u00a0 So use a whisk where explicitly instructed and a fork for everything else. That\u2019s right \u2014\u00a0a fork!<\/p>\n Yes, it\u2019s unconventional. Yes, it\u2019s my secret trick. Yes, it works like a charm. (Or like a little holiday magic, if you prefer that reason during this time of year!)<\/p>\n The open spaces between the fork\u2019s tines allow the ingredients to pass through and mix more efficiently compared to the wide, flat, impenetrable surface of a wooden spoon or spatula. More efficient mixing helps guard against overmixing, which therefore creates a better tender texture. (Bonus: Forks are dishwasher safe, so you\u2019ll have fewer things to wash by hand!) \u00a0 Like mixing by hand, this \u201calternating additions\u201d approach helps guard against overmixing. If you use a gentle hand and stop folding as soon as the ingredients have just barely \u201cdisappeared\u201d into the batter, you\u2019ll end up with perfectly soft, moist, and fluffy gingerbread oatmeal muffins! \u00a0 Tip:<\/span> If you forget to coat your liners \u2014 or just don\u2019t quite spray them enough \u2014\u00a0then pop your muffins into an airtight container once they\u2019ve cooled and place them in the fridge overnight. That will loosen the liners a bit more! \u00a0 Your muffins are done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with some crumbs attached. Let them cool in the pan for a few minutes before turning them out onto a wire rack \u2014 or before peeling off the paper and popping one directly into your mouth! \u00a0<\/p>\n Are these healthy gingerbread oatmeal muffins low calorie, low fat, sugar-free, gluten-free, or clean eating?<\/strong><\/span> Can I substitute old-fashioned rolled oats?<\/strong><\/span> \u00a0 Can I add more spices?<\/strong><\/span> \u00a0 What about the stevia?<\/strong><\/span> Can I use a different type of milk?<\/strong><\/span> \u00a0 The second is swapping in ingredients that aren\u2019t good substitutes. Oat flour and coconut flour can both dry out the batter, and sugar-free maple syrup will also yield a different texture. Stick with the alternatives included in the Notes section instead!<\/p>\n The third is overbaking your muffins. Check out the \u201cBake\u201d header in the \u201cHow to Make Healthy Gingerbread Oatmeal Muffins\u201d section above for more information about how to tell when they\u2019re done! \u00a0 \u00a0<\/p>\n Can I freeze them?<\/strong><\/span> \u00a0 \u00a9 <\/span>Amy’s Healthy Baking<\/span><\/p>\n These healthy gingerbread oatmeal muffins taste so cozy and festive! They\u2019re really moist with soft oats and warm spices filling every bite. This easy muffin recipe comes together quickly and also works beautifully as a make-ahead breakfast option. It\u2019s especially perfect for the holiday season \u2014 and even Christmas morning! Leftover muffins will keep for at least four days (if not closer to a week!) if stored in an airtight container in the refrigerator.<\/em><\/span><\/p>\n![\"healthy](\"https:\/\/amyshealthybaking.com\/wp-content\/uploads\/2024\/11\/gingerbread-oatmeal-muffins-6242.jpg\")
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For Christmas one year, my brother and I flew to Arizona to visit our grandparents. Mom headed out before us and booked us flights that allowed us to maximize every moment with family, which meant\u2026<\/p>\n
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So with crossed fingers, we darted over to the second terminal. Bingo \u2014 only four families waited in line there! We quickly breezed through and rolled our carryon bags down the back hallway connecting the two terminals to reach our gate.<\/p>\n
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Since the holidays and travel chaos often sneak up on me, I\u2019m planning ahead this year and preparing easy, portable, on-the-go breakfast recipes to avoid any repeat experiences of that crazy Christmas. These healthy gingerbread oatmeal muffins<\/strong><\/span> are at the top of my list!<\/p>\n
\u00a0 <\/p>\n<\/a><\/div>\nQUICK OVERVIEW \u2013 HEALTHY GINGERBREAD OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\nKEY INGREDIENTS TO MAKE HEALTHY GINGERBREAD OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
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Flour.<\/strong><\/span> When developing this healthy muffin recipe, I wanted to use some type of whole wheat flour, so I tested both regular whole wheat flour and white whole wheat flour<\/a>. I know the name of the latter often confuses people\u2026 Despite what it may sound like, it\u2019s not a combination of regular whole wheat flour and white (aka all-purpose) flour!<\/p>\n
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Spices.<\/strong><\/span> They provide half of the iconic gingerbread flavor! Well\u2026 One in particular does. No surprises here \u2014 it\u2019s ground ginger<\/a>!<\/p>\n
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Molasses.<\/strong><\/span> This is just as important as the ginger\u2026 Molasses provides the other half of the iconic gingerbread flavor! In case you haven\u2019t heard of it, or perhaps could use a refresher, molasses<\/a> is an unrefined liquid sweeter with a thick viscous consistency similar to honey. It has a rich and complex flavor with a very subtle earthy undertone, yet it\u2019s really cozy and versatile too!<\/p>\n
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Unsalted butter or oil.<\/strong><\/span> Unlike many traditional recipes that call for anywhere from \u00bc to \u00bd cup of butter or oil, you merely need \u00bd tablespoon for this one. That really helps keep your healthy gingerbread oatmeal muffins low fat and low calorie! Then the rest of their supremely soft and moist texture comes from\u2026<\/p>\n
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Egg whites.<\/strong><\/span> These bind together the other ingredients, and they also play a role in the structure of your muffins. The whites contain the majority of protein in eggs, and that protein helps prevent your muffins from collapsing while cooling and turning out rather dense. Make sure you use both egg whites for the best soft, moist, and fluffy muffin texture!<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nHOW TO MAKE HEALTHY GINGERBREAD OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
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\u201cSoak\u201d the oats.<\/strong> <\/span>I\u2019ve already built this into Step 2 of the recipe! You\u2019ll mix the oats together with the Greek yogurt and molasses first, before whisking together any of the other ingredients, to let the oats begin absorbing moisture. This soaking \u201chead start\u201d helps them soften even more, which yields an even more moist and tender texture in your gingerbread oatmeal muffins!
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Mix by hand.<\/strong><\/span> Put away your stand mixers and hand-held mixers! Those tend to overmix low fat batters, like this one. Overmixing often leads to a tough, gummy, rubbery, or dense texture. Not good! Yet if you stir together the batter by hand and use a gentle touch, you\u2019ll end up with incredibly soft and moist muffins.<\/p>\n
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Alternating additions.<\/strong><\/span> This technique is commonly used to make cake batter, but I find it works really well for muffin batter too. If you haven\u2019t heard of it before, \u201calternating additions\u201d is a shorthand way of saying to switch between folding in a bit of the flour mixture until it\u2019s just incorporated, stirring in a splash of the liquid (milk, in this case!), and going back and forth until you run out of both.<\/p>\n
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Prepare the muffin pan.<\/strong><\/span> Another important thing to know about low fat batters? They stick to muffin pans and<\/em> muffin liners like superglue. A liberal coating of cooking spray solves that! Mist your muffin pan with nonstick cooking spray or, if you\u2019d like to use liners (like I did for the batch of muffins in these photos!), nestle those into the muffin cups before generously spraying them. This helps the liners peel away much more easily!<\/p>\n
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Bake.<\/strong><\/span> It\u2019s time! Slide that muffin pan of yours into the oven, set a timer, and wait. How impatiently is up to you\u2026 And so is whether you sit cross-legged in front of the oven and watch them like an elf. I bet you already know under which category I fall. There\u2019s something so irresistible about that cozy spiced aroma escaping from the oven!<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nFAQS ABOUT HEALTHY GINGERBREAD OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
Yes \u2014 to almost everything! As written, the recipe for these gingerbread oatmeal muffins is naturally low fat, clean eating, and low calorie (compared to many traditional recipes!). I\u2019ve also included how to make them gluten-free in the Notes section of the recipe. Because of the molasses, they\u2019re technically not sugar-free, but these gingerbread oatmeal muffins contain no refined sugar, if that\u2019s important to you!<\/p>\n
Kind of! Before using them, blitz your old-fashioned rolled oats in a blender<\/a> or food processor<\/a> until they\u2019re about \u215b to \u00bc of their original size. This makes them closer to the thickness and shape of instant oats, so your muffins will have a similar soft and tender texture.
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What about a different flour?<\/strong><\/span>
You bet! Whole wheat pastry flour<\/a>, regular whole wheat flour, and all-purpose flour all work wonderfully. (See the \u201cFlour\u201d header in the \u201cKey Ingredients to Make Healthy Gingerbread Oatmeal Muffins\u201d section above for more info about the options that I found were the best!)<\/p>\n
Absolutely! You\u2019re definitely my kind of person. I love my gingerbread on the spicy side too!
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Can I substitute something else for the molasses?<\/strong><\/span>
If at all possible, I highly advise against it. Molasses is required to create that iconic and cozy gingerbread flavor. However\u2026 I know it\u2019s not always easy to locate in stores outside of the US. If that\u2019s true for where you live, then pure maple syrup<\/a>, honey<\/a>, and agave<\/a> will provide the same muffin texture. Just keep in mind that your batch won\u2019t taste like true gingerbread!<\/p>\n
Yup! I know stevia isn\u2019t something that everyone enjoys or can consume, so I\u2019ve provided multiple alternatives in the Notes section of the recipe. Check there for the best substitutes!<\/p>\n
Yes again! Nearly any type will work, so feel free to use whatever already sits in your fridge.
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My batter was thick like cookie dough, and\/or my muffins turned out dry. Why is that?<\/strong><\/span>
There are a few common culprits! The first is incorrectly measuring the ingredients. If you add too much flour or too many oats \u2014 or not enough molasses or milk \u2014 then that throws off the ratio of wet and dry ingredients. I\u2019ve covered that in more detail in the \u201cMeasure correctly\u201d header in the \u201cHow to Make Healthy Gingerbread Oatmeal Muffins\u201d section above, so review the explanations there!<\/p>\n
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What\u2019s the best way to store these healthy gingerbread oatmeal muffins? And how long will they last?<\/strong><\/span>
Store any leftover muffins in an airtight container in the refrigerator. They should keep for at least four days, if not closer to a week. I highly recommend reheating them before enjoying at a later date. It makes their insides turn really moist and soft like they\u2019ve been freshly baked all over again! (I pop them in the microwave on 30% power until warmed all the way through. Yum!)<\/p>\n
You sure can! These healthy gingerbread oatmeal muffins freeze and thaw really well. If you baked them in paper or metal liners, I highly recommend removing those first. It\u2019s noticeably harder to peel them away after thawing. Just like with the chilled and refrigerated muffins, I like to reheat individual frozen muffins in the microwave until they\u2019re warmed all the way through. They almost taste freshly baked when thawed like that!
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Ahhhh\u2026 Can life taste any more festive and cozy?? And when you make your own, remember to snap a picture and share it on Instagram<\/a> using #amyshealthybaking<\/a> and tagging @amyshealthybaking<\/a> IN the photo itself! (That guarantees I\u2019ll see your picture! \ud83d\ude42 ) I\u2019d love to see your healthy gingerbread oatmeal muffins!<\/p>\n<\/div>\n<\/div>\nHealthy Gingerbread Oatmeal Muffins<\/h2>\n