Mini Gingerbread Man Muffins

Oh, do you know the muffin man, The muffin man, the muffin man….that lives on Drury Lane? Unfortunately I do not but I do know a little stud muffin that loves muffins! Lately he’s loving these Mini Gingerbread Man Muffins and so am I!

Already in the mood for gingerbread and everything Christmas, have been for a couple weeks but put it off with the hustle of hosting Thanksgiving here and having my dad her. Even more so after spending the weekend up north at my parents for our annual Friendsgiving and attending the Tree Lighting Festival and fireworks and getting 20″ of snow!

If I was home it would have been a perfect weekend to stay in my comfy clothes and bake cookies all weekend. I won’t even start on cookies as I’m still not sure how making them will fit in the next couple weeks. We did stop at the tree farm though on our way back home and picked up a tree! I’m hoping we get it decorated tonight.

Bake to these muffins, that are not just for the holiday season. 😉 Especially since it’s so short I feel that I’m missing out on holly jolly baking time.

They’re are perfect to make ahead for a quick grab and go breakfast, trust me they’re more filling than they look as the base is oats. So like a bowl of oats to go, or baked oatmeal, but like the Pumpkin Breakfast Cake I recently posted I grind the oats for a fluffier cake-like texture. I tweaked that recipe and Gingerbread Bars I posted 6 years ago to make these moist cake like little mini muffins, or Mini Gingerbread Man Muffins.

Simple to make, simple ingredients, and simply delicious. While the list of ingredients might seem long there are really only 6 and a bunch of gingerbread spices. Healthy and nutritious I omit added coconut sugar, or cut it in half, for Baby G and sometimes embellish with peanut butter. If I make mini muffins I like to add a little PB Cup Cocoa Bar in A Jar or peanut butter to mine for a little treat.

A loved them so much she even took them to lunch with her a few times in the last couple weeks.

If you’re like me and trying to enjoy the holiday season and fit everything in and not feel the stress, but are already feeling it a little, these are for you! STOP, breath, and head to the kitchen to make a quick batch and enjoy them with a latte while watching the snow fall and listening to Christmas music. Then look at your long to do list and think about what really matters and brings you joy and focus on those things first!

It’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen!

Print Recipe

Mini Gingerbread Man Muffins

Simple to make, simple ingredients, and simply delicious! Mini Gingerbread Man Muffins are a healthy breakfast for the whole family, babies to adults! Gluten free and dairy free with a vegan option.

Course

Breakfast

Prep Time

15 minutes

Cook Time

20 minutes

Servings

3-4 dozen mini muffins/ mini gingerbread man muffin or a 9×9 pan

Ingredients

• 1 1/2 c oats, ground to oat flour
• 1/3-1/2 c coconut palm sugar
• 2 large eggs or 2 TBSP ground flax seed or ground chia seeds and 8 TBSP warm water
• 1 tsp vanilla, optional
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1 c pumpkin puree
• 1/2 c applesauce
• 2-3 TBSP molasses

Course Breakfast Prep Time 15 minutes Cook Time 20 minutes Servings 3-4 dozen mini muffins/ mini gingerbread man muffin or a 9×9 pan Ingredients 1 1/2 c oats, ground to oat flour 1/3-1/2 c coconut palm sugar 2 large eggs or 2 TBSP ground flax seed or ground chia seeds and 8 TBSP warm water 1 tsp vanilla, optional 1 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp nutmeg 1/2 tsp cloves 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp allspice 1 c pumpkin puree 1/2 c applesauce 2-3 TBSP molasses

Instructions

1. Preheat oven to 350F.
2. If making egg free/vegan, in a small bowl mix together ground chia seeds/flax-seed and 8 tablespoons of warm water and set aside.
3. In a small food processor, or dry container of a Vitamix, chop oats to oat flour.
4. Add in baking powder, baking soda, spices, and salt. Pulse to combine and set aside.
5. In a large bowl mix together coconut palm sugar, eggs/egg substitute, optional vanilla, applesauce, pumpkin puree, and molasses.
6. Add dry mixture into the wet and mix until combine with a spatula.
7. If you want to add chocolate chips and or nuts now would be the time to fold them in.
8. Spray mini muffin or gingerbread molds with non stick spray, or line a 9x9 pan with parchment paper.
9. Pour batter into prepared pan, and bake 16-18 mins for mini muffins, around 30 minutes for a 9x9 pan.
10. Cool on a cooling rack 5-10 minutes, or a little longer if using a silicone mini gingerbread mold.
11. Embellish or top with nut butter or toppings of choice.
12. Enjoy!

Recipe Notes

Note: If using a mini gingerbread mold I like to use a piping/frosting bag, to fill the little molds quick and easy.

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