Flourless Chocolate Chip Gingerbread Muffins
Prep time
Cook time
Total time
Yields: 9 muffins
  • 1/2 cup creamy almond butter
  • 1 large banana
  • 1 large egg*
  • 1/4 cup molasses
  • 1/2 cup quick oats**
  • 2 Tbsp. almond milk
  • 2 Tbsp. ground flax
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. baking soda
  • 1/4 cup mini chocolate chips, plus more for sprinkling
  1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients except for chocolate chips to a high-powered blender*** and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full and sprinkling more chocolate chips on top, if desired.
  4. Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* You can also sub out the egg with one flax egg to make these vegan. Simply combine 1 Tbsp. of ground flax with 3 Tbsp. of water.
** Make sure to use certified gluten free oats if you need these to be gluten free.
*** If you don't have access to a high-powered blender, you can simply grind the oats into a flour and mix everything together by hand.
Recipe by . running with spoons . at http://www.runningwithspoons.com/2014/12/03/flourless-chocolate-chip-gingerbread-muffins/