Gingerbread Oat Flour Muffins are a delightful and wholesome treat, perfect for those chilly days when you crave something warm and comforting. These muffins balance the rich spices of ginger and cinnamon with the nutty flavor of oat flour, resulting in a moist and flavorful bite. Great for breakfast, snacks, or dessert, they’re sure to impress family and friends with their festive taste and tender texture.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 3g per serving
- Carbohydrates: 25g per serving
- Fat: 6g per serving
- Fiber: 2g per serving
- Sugar: 8g per serving
- Sodium: 150mg per serving
Why Make This Gingerbread Oat Flour Muffins
There are plenty of reasons to whip up a batch of Gingerbread Oat Flour Muffins. Firstly, they incorporate nourishing oat flour, which adds a lovely texture and a dose of fiber, making these muffins a healthier option compared to traditional recipes. Every bite bursts with warm spices that evoke the comfort of the holiday season, perfect for cozy mornings or holiday gatherings. Plus, they are easy to prepare, making them an ideal recipe for both seasoned bakers and kitchen novices alike.
How to Make Gingerbread Oat Flour Muffins
Step 1: Preparation
Start by preheating your oven to 350°F (175°C) and line a muffin tin with muffin liners. This will prevent the muffins from sticking and make for easy cleanup.
Step 2: Mixing
In a large bowl, combine the oat flour, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
Step 3: Combining Wet Ingredients
In a separate bowl, whisk together the milk, molasses, vegetable oil, and egg until everything is fully combined. This mixture will provide moisture and richness to your muffins.
Step 4: Incorporating Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Baking the Muffins
Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cooling
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This step allows them to set properly while still retaining their moisture.
Step 7: Enjoy!
Now you can enjoy your Gingerbread Oat Flour Muffins! The rich ginger and cinnamon aroma will fill your kitchen, inviting everyone to partake in this delicious treat.
How to Serve Gingerbread Oat Flour Muffins
These muffins are best enjoyed warm, lightly toasted, or fresh from the oven. Consider serving them alongside a spiced cup of chai tea or a frothy latte for brunch. They also make a great addition to holiday gatherings, as they can be served as a treat or packaged as gifts for friends and family.
How to Store Gingerbread Oat Flour Muffins
Store any leftover muffins in an airtight container at room temperature for 3-4 days. For longer storage, you can freeze them for up to 3 months. Be sure to wrap each muffin tightly before placing them in a freezer-safe bag or container. Simply thaw at room temperature when you’re ready to enjoy them again.
Expert Tips for Perfect Gingerbread Oat Flour Muffins
- Don’t skip the molasses: It provides moisture and that deep, rich flavor typical of gingerbread.
- Check for doneness: Always perform the toothpick test to ensure they are baked properly.
- Experiment with spices: If you love a spicy kick, increase the amount of ground ginger or cinnamon to suit your taste.
- Use fresh ingredients: Always check the expiration dates on your baking powder and baking soda for the best results.
Delicious Variations
- Add-ins: Consider mixing in 1/2 cup of chopped nuts, dried cranberries, or dark chocolate chips for added texture and richness.
- Gluten-Free: Substitute the oat flour with a gluten-free all-purpose blend to cater to gluten-sensitive eaters.
- Nutty version: Replace half of the oil with unsweetened applesauce for a healthier, moist muffin.
Frequently Asked Questions
-
Can I use regular flour instead of oat flour?
Yes, but keep in mind that oat flour gives a unique flavor and texture. If you substitute, you might need to adjust the liquid in the recipe. -
What if I don’t have molasses?
You can substitute molasses with honey or maple syrup, but the taste will be slightly different. -
Can I make these muffins vegan?
Yes! Substitute the egg with flaxseed meal (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and oil. -
How can I improve the shelf life?
To extend freshness, keep muffins sealed in the fridge or freeze them if you’re not eating them in the next few days. -
What can I serve these muffins with?
They pair beautifully with cream cheese, butter, or your favorite nut spread.
Conclusion
Gingerbread Oat Flour Muffins are a delightful blend of flavor and nutrition that everyone will love. Their warm and inviting spices make them perfect for any occasion, from winter holidays to casual family breakfasts. So why not gather your ingredients and give this recipe a try? Once you taste them, you’ll understand why they’re such a cherished treat!
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Gingerbread Oat Flour Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightful and wholesome Gingerbread Oat Flour Muffins perfect for chilly days. Filled with rich spices and nutty oat flour, they make for a moist and flavorful treat.
Ingredients
- 2 cups oat flour
- 3/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup molasses
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, combine the oat flour, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, and salt. Mix well.
- In a separate bowl, whisk together the milk, molasses, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
- Enjoy your Gingerbread Oat Flour Muffins warm!
Notes
Store any leftover muffins in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
