Healthy gingerbread muffins with warm gingerbread flavor and healthy ingredients, perfect for Christmas morning breakfast!

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The wonder of Christmas morning!

We take this picture every year, and I’m pretty sure I create a post surrounding this special time each year, and it just never gets old. They serious grow up before your eyes!

Let them play

I have talked about Christmas morning breakfasts often. Years back, I came to the realization that when you are in a season of these littles running around, having a quick, portable {not sugar-filled} breakfast for them to munch on while they play with a new toy is the key to happy kids with stable blood sugars. Sure, you can still make your fancy Christmas brunch later on that morning, but most kids need a little something when they wake up in the morning, and it is really hard to pull them away from the excitement surrounding the Christmas tree! We have created a number of handheld breakfast ideas for Christmas morning over the years – here are a few:

Easy pour blender batter – yes please!

Because as much as I know you want to have a special homemade breakfast out for the kids on Christmas morning, it is even more special if you get to sit in your favorite chair to watch them enjoy the special morning, or join them on the floor as they play with their new toy instead of being in the kitchen all morning. Kids spell love T-I-M-E, and you can enjoy special time making these easy muffins together, as well as enjoying the wonder of Christmas morning. In fact, my oldest (age 9 this holiday season), was able to make a batch of the muffins completely independently, so this would be a fun “night before” or morning of activity for your older kids to give them something to do too!

How to create a warm, gingerbread flavor that kids will love

Gingerbread can really be all over the board as far as “spiciness” or more of a mild, warm sweetness. I admit, that as an adult, I will totally go for a really spicy gingersnap and totally love it with my tea or coffee. Little kids might find it strong on their young palates though! I feel like I found a very happy medium between have a very apparent gingerbread flavor without being overpowering for little kids. I also love the warm sweetness that coconut sugar brings to the table pairing with the stronger molasses – these muffins are mildly sweet versus cupcake or cookie-like, which makes these gingerbread muffins perfect for a healthy breakfast.

Why soak the oats?

Soaking grains like oats in an acid medium (the yogurt in this recipe) reduces phytic acid in the grain. Over time, phytic acid can upset digestion, so it is a good idea to practice what our ancestors would have done with grains, and soak them. If you really don’t have the time, don’t sweat it. I would rather you make the recipe than not make it and buy store bough muffins instead. It only takes one minute to set up the soak the night before. If you happen to buy sprouted oats, you can skip the soaking process.

Tips for making a quick morning prep

Plan ahead just a little bit, and it can make the morning run even smoother.

  • The soaking actually helps you along! Part of the recipe is already done and in the blender!
  • Measure out all of the dry ingredients (nuts, flours, spices, etc) beforehand – the gingerbread spices are a pain, I know, but the flavor is SO worth it, so just measure them out the night before so you can just dump it all in.
  • Have your muffin pan lined and ready to go the night before too.
  • These muffins are freeze-able too! You can make them weeks ahead of time, and just pop them in the freezer until Christmas morning!

Special tip for working with molasses!

Here is my super special trick that will make your hands less of a sticky mess! You will be measuring out the oil in a ¼ cup measuring cup. This will line the measuring cup with slippery oil, and if you measure your molasses in that measuring cup, it will slide right out without having to touch it! Since you only need 2 tbsp of the molasses, you can fill the ¼ cup measure half way with the molasses which is the same as 2 tablespoons! You’re welcome!

Gluten-Free Gingerbread Muffins

Renee -
Healthy gingerbread muffins with warm gingerbread flavor and healthy ingredients, perfect for Christmas morning breakfast!
5 from 20 votes
Prep Time 7 hours
Cook Time 20 minutes
Total Time 7 hours 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 2 cups oats
  • 2/3 cup full fat coconut milk or whole milk if you tolerate dairy
  • ¼ cup full fat coconut yogurt or regular full fat yogurt if you tolerate dairy
  • 3 large eggs
  • ¼ cup avocado oil melted butter, coconut oil, or olive oil will work here
  • ½ cup pecans walnuts or almonds should work here. If you are nut free I think pumpkin seeds would be nice – sunflower seeds would work too
  • ¼ cup tapioca flour
  • ¼ cup grass-fed collagen I think the recipe will work without this if you don't have access
  • 1 tsp aluminum free baking powder
  • ½ tsp baking soda
  • ¼ cup coconut sugar Organic pure cane sugar, maple sugar, honey, or pure maple syrup should work here. This amount leaves the muffins mildly sweet – if you have older kids used to sweeter things, you may want to add more.
  • 2 tbsp blackstrap molasses older, adult palates might enjoy this bumped up by a tablespoon or 2 for a richer molasses taste - this is mild and kid friendly
  • 1 tsp almond extract if all you have is vanilla extract that is fine
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg


  • If you want to soak your oats for digestion, 7-10 hours before you want to make the muffins (usually the night before), put the oats, coconut milk, and coconut yogurt into your blender and do a quick stir with a spoon to combine – doesn’t have to be perfect. Put the top on the blender and let the mixture soak overnight. This soaking process breaks down the phytic acid in the oat grain making it easier on digestion over time. (If you don’t wish to soak your oats, you can just put all of the ingredients into the blender to combine.)
  • The next morning, pre-heat your oven to 375 degrees.
  • Add the rest of the ingredients to the blender, and blend to combine.
  • Pour the muffin batter into a silicone muffin cup or paper muffin cup lined muffin pan, and bake at 375 degrees for 20 minutes. Let the muffins cool in the pan 5 minutes before turning them out onto a cooling rack to cool completely.
Keyword gingerbread muffins, gluten-free gingerbread muffin recipe
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Recipe Rating


  1. 5 stars
    Fun Christmas jimmies and homemade muffins is bliss! These are just perfect, love that soft texture and especially that gingerbread flavor. I wish my freezer was stocked with these right now. So yummy!

  2. 5 stars
    What a great idea for a quick and easy breakfast! I love the idea of sitting down with one and a fancy cafe mocha (our Christmas tradition) as everyone opens their gifts.

  3. These look adorable? I absolutely love gingerbread anything. We’ve made your gingerbread cookies several times this season already. Any idea on subs for the oats? I don’t digest them well, even sprouted or soaked. 🙁

  4. 5 stars
    These look and sound like a great idea for Christmas morning with all that yummy gingerbread flavour! Your girls look adorable in their Christmas PJ’s 🙂

  5. 5 stars
    I am making these gingerbread muffins right now (well, the oats are soaking…) I can’t wait to surprise my littles with them in the morning!

  6. 5 stars
    Love how you incorporate your children in the baking process. My kids always want to be in the kitchen with me too. Cute pictures. Great recipe. Can’t wait to try it with my kiddos! Thanks for sharing!

  7. What is a good substitute for tapioca flour? I have white whole wheat flour, corn starch, rice flour, coconut flour and almond flour. Would any of those work well in the recipe?
    Thanks! 🙂

    1. Hi Jasmine! The tapioca lends softness and behaves quite differently than those flours you have. If you have a gluten free flour blend like Namaste GF Flour blend you can sub that cup for cup for all the flours. I wonder if the white flour would sub for all of the flours ok? I’m just not used to baking with wheat so I”m not sure.

      1. Hello Renee!
        Thank you for your quick response. I actually found tapioca flour on sale when I went grocery shopping today. Thank you for the suggestions. I am not quite used to baking with wheat alternatives so I am just starting to build my pantry up.
        Thanks again! 🙂

  8. If you’re soaking the oats in the same liquid used to make the muffins, aren’t you then still going to eat the phytic acid? I always thought the soaking process had to be done separately and then the oats rinsed thoroughly before use?

    1. Hi Kassi! This is the traditional way of soaking – the phytic acid really just goes away versus “going into” the batter. Most people that like to rinse their oats do that to take the vinegar/acid taste out of the oats. You will not taste that in this recipe at all as it bakes out of it. I hope that helps!

  9. I made these for breakfast this morning and they were a huge hit! I subbed all-purpose gluten free flour for the tapioca starch and it worked wonderfully! Thanks for another great recipe!!

  10. This has become my go-to muffin recipe year round! It’s hard to find a healthy muffin recipe that puffs up so nice and has the consistency of a good muffin quite like these. Love how nutrient dense and filling they are. Thanks for sharing!

    1. Hi Rachel! We don’t eat tapioca flour that often, so it is not a concern for me. The tapioca flour helps with a soft texture, so spelt flour might dry these out a bit since they behave very differently in baking. You could probably do more oats though.