Gingerbread Blender Muffins

• Vegan
• Gluten free

• Produce

  • 2 tsp Ginger

• Refrigerated

  • 1 1/2 cups Almond milk

• Condiments

  • 1/4 cup Maple syrup
  • 1/2 cup Molasses

• Pasta & Grains

  • 3 cups Oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 3/4 cups Cashews, raw

Found on breakfastfordinner.net

Description

Ingredients

• 3 cups oats
• ¾ cups raw cashews
• ¼ cup maple syrup
• ¼ cup brown sugar
• ½ cup molasses
• 1½ cups almond milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Directions

• Preheat oven to 375 F and line a 12-cup muffin tray with muffin liners.
• Pour all ingredients into a blender. Blend on high until mixture is smooth.
• Pour batter into each muffin cup, filling almost to the top.
• Bake for 20 minutes or until toothpick inserted comes out clean.
• Cool on a wire rack for at least 10 minutes and then enjoy!