Take the stress out of holiday baking with these delicious moist, cakey, and warmly spiced Vegan Gingerbread Blender Muffins. They’re gluten-free, oil-free, and made with wholesome ingredients you can feel good about eating.

This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

Christmas is less than 2 weeks away! Wasn’t it just Thanksgiving and is anyone else slightly panicked?! When thinking about how I’m going to feed a houseful without cooking from dawn to dusk, I rely on a no-fail recipe…and my freezer.

Say “hello” to Vegan Gingerbread Blender Muffins! Just like my Vegan Pumpkin Spice Blender Muffins, these babies are cakey, super moist, and loaded with warm holiday spices. They’re also secretly healthy made with almond butter or flax butter. Flax butter is a great option for folks with nut allergies and works beautifully in any recipe that calls for nut butter or seed butter.

These irresistible muffins are also freezer-friendly, so you can whip up a batch, stash them in the freezer, and pull them out for a cozy festive breakfast. You’ll feel like a hero in your own story and maybe be able to sleep in!

Ready to make the most delicious and healthy gingerbread muffins?

Keep scrolling for tips on gluten-free baking and making your own tulip-style muffin cups!

Here’s my tips and tricks for creating fantastic gluten-free vegan blender muffins:

1. Measure accurately

It’s important, in gluten-free baking, to get your wet-to-dry ingredient ratio correct for a moist, but not gummy, texture. To do this, I recommend using a kitchen scale to measure the oats. I place my blender container right on the scale before measuring. If you don’t have a kitchen scale, trust your equipment, and measure as carefully as you can.

2. Minimal blending time

Oats become gummy when mixed with a liquid and blended for a long time. (think oatmeal) You can blend dry oats for as long as you need to make oat flour. But, once the wet ingredients are added, blend just long enough to combine them. (about 15 seconds) The blender needs a little help to get started, so use a soft spatula to reach into the corners of the container and pull the dry ingredients into the wet ingredients before turning on the motor.

3. Muffin cups

There’s nothing more disappointing than losing half of your muffin to the muffin cup. Using parchment paper to make your own tulip-style cups or using non-stick muffin cups will keep you and your muffins whole and happy. See how I make homemade muffin cups below.

4. Baking time

It’s so helpful to see if your oven is at the right temperature before baking. If you have a new oven, the digital display should be accurate. If you have an old oven (like me!) an oven thermometer is truly a baker’s best friend. Just be sure to preheat your oven to the correct temperature before sliding the muffins in. Bake 6 jumbo muffins, as in this recipe, for 30 minutes.

For 12 standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 22 minutes.

5. Cooling time

After removing the muffins from the oven, pluck them out of their tins and place them on a wire rack to cool. Do not let them cool in the tins. This is because condensation will form in the bottom of the tin as they cool, making the muffins soggy.

How to make your own tulip-style muffin cups

For jumbo muffin cups

Cut a 5” square piece of parchment paper. Fold the paper in half and then in half again, so there is a plus sign on the square. This helps you find the middle. Press the paper into the muffin tin with the middle of the square in the middle of the cup. Using your fingers, mold the paper into the shape of the tin. The paper will fold and wrinkle as you go creating “petals” that stick out of the tin like a tulip. Make 6 cups for a jumbo muffin tin.