Healthy Gingerbread Muffins

Incredibly fluffy, healthy gingerbread muffins made with whole wheat flour, cozy spices and delicious molasses flavor. These easy, healthy gingerbread muffins come together in just 30 minutes and are the perfect breakfast or snack with a cup of coffee! One of my favorite muffins to enjoy during the winter.

Course Breakfast, Healthy, Muffins, Snack

Cuisine American

Keyword easy gingerbread muffins, healthy gingerbread muffins, homemade gingerbread muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 134cal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

1 ½ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice or cloves
¼ teaspoon salt
¼ cup pure maple syrup
¼ cup blackstrap molasses
1 egg, at room temperature
1 teaspoon vanilla
⅓ cup nonfat plain greek yogurt
½ cup unsweetened vanilla almond milk (any milk will work)
¼ cup coconut oil, melted and cooled to warm
Optional: Coarse sugar or sparkling sugar, for sprinkling on top

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In a separate bowl, add maple syrup, molasses, egg, vanilla, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn't harden when mixed with other wet, cold ingredients.)
Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. Enjoy with a cup of coffee!

Notes

Feel free to use white whole wheat flour, or you can use half whole wheat and half all-purpose flour.

To make muffins vegan: Instead of an egg, replace with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), be sure to use a dairy free yogurt too!

To make dairy free: Sub coconut, almond or soy yogurt for the greek yogurt.

To make gluten free: try a GF 1:1 all purpose flour, or you could try doing half gluten free oat flour and half almond flour. Please note I have not tested these to be gluten free.

Nutrition