No added sugar gingerbread muffins

Gut nourishing and heart-warming, these gingerbread muffins are the perfect treat to enjoy in the cold weather. A blend of nuts, fruit and spices they contain 6+ plant points and will go down a treat. What's more, any leftover spice mix is perfect for lattes, porridge, smoothies and overnight oats. Happy baking!

Dessert, Snacks

Overall rating | 1 Rating

plant points


Makes 8-10 muffins


1 ripe banana mashed 1 egg 250ml oat/soy/almond/dairy milk 1 tbs cider vinegar of choice 2 tsp vanilla extract 2 tbs flaxseed 125ml olive oil


150g oat flour 60g ground almonds 130g Fruit and Nut Muesli (we used Bio&Me, which is prebiotic) 2 tsp baking powder 1 tsp bicarbonate of soda Pinch of sea salt 3 heaped tbs gingerbread spice mix (below)

Gingerbread Spice mix

3 tbs ground ginger 3 tbs ground cinnamon 2 tsp ground allspice 1 tsp ground clove 1 tsp ground cardamom ½ tsp grated nutmeg Any leftover use in lattes, porridge, smoothies, overnight oats

To finish

4-6 tbs extra muesli


Step 1

Pre heat the oven to 180°C fan.

Step 2

Combine all the wet ingredients in a bowl and set aside.

Step 3

Combine all the dry ingredients into a bowl and set aside.

Step 4

Fill your muffin trays with cases, either large or small. If making small you will likely get 12 muffins.

Step 5

Fold the wet into the dry and gently stir until fully combined.

Step 6

Divide the mix between the muffin cases, sprinkle with extra muesli and place in the pre heated oven for 20-25 mins, checking at about 20 mins with a skewer. If it comes out clean they are ready, if not give them a few more minutes.

Step 7

When they are ready remove from the oven and allow to cool in the trays for 5-10 mins before removing. Tuck in and enjoy!

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January 1, 2023 @ 2:43 pm

So glad you enjoyed!


January 1, 2023 @ 12:55 pm

These were fantastic, couldn’t find bio and me muesli at the shop so used bio and me granola instead. Very moist, subtly sweet and I enjoyed the texture of the flax seeds.