Fill up on some holiday cheer with these Healthy Gingerbread Muffins! Made with whole wheat flour, rich molasses, and warm spices, they’re a great start to your day and the very best part of a holiday breakfast.
These Healthy Gingerbread Muffins have everything you need in a cozy and comforting morning treat. They’re full of whole grains, tangy Greek yogurt, coconut oil, molasses, and, of course, warm spices so you can stay cozy while feeling great about your choice. What’s not to love?
Grab a muffin when you’re rushing out the door or don’t have time to make your usual quinoa breakfast bowl or mocha smoothie for breakfast. You can count on them to stay fresh and moist on your kitchen counter for days so they’re always ready to be eaten.
Did you run out of time to bake for Thanksgiving and Christmas? No problem! Make this healthy gingerbread muffin recipe weeks or even months in advance, throw them in your freezer, and voila! A simple snack you can thaw and enjoy later in the day.
These muffins leave you feeling so warm and cozy that you’ll be wanting to enjoy gingerbread all day! Why not make some chocolate gingerbread granola for breakfast, snack on a healthy gingerbread muffin at lunch, and finish the day with a piece of this gingerbread snack cake for dessert? Sounds like the perfect day to me!
- Who can say no to a healthy and cozy gingerbread cookie-tasting muffin?
- An easy and comforting one-bowl recipe.
- They’re way healthier than your average muffin!
- Easy to make gluten free and vegan.
- Eggs - The recipe calls for two eggs, but you can make these egg-free by using flax eggs instead (2 tablespoons flaxseed meal + 5 tablespoons of water).
- Greek yogurt - Or plain regular yogurt or dairy free yogurt.
- Coconut oil - Is melted and added to the batter for lots of moisture. If you don’t have any, use melted butter or olive oil instead.
- Molasses - Light molasses is best for baking gingerbread because of its mild and sweet flavor. If you like a deeper, more robust gingerbread, use blackstrap molasses instead.
- White whole wheat flour - Or use a combination of white whole wheat and all purpose flour.
- Spices - A mix of ground cinnamon, ginger, cloves, and nutmeg are necessary when you’re making comforting holiday muffins.
Step 1: Mix the wet ingredients. Whisk the eggs, milk, yogurt, maple syrup, molasses, and vanilla together in a bowl. Add the melted coconut oil last.
Step 2: Add the dry ingredients. Add all of the dry ingredients into the bowl of the wet and stir to combine. It's ok if the batter is a little lumpy.
Step 3: Divide the batter and bake. Pour the batter into the lined muffin tin and sprinkle some cane sugar on top. Bake in the oven until a toothpick inserted in the center comes out clean. Let them cool, then dig in!
Tips and FAQs
- Make sure the eggs, milk, yogurt, and coconut oil are at room temperature before incorporating them.
- Use unrefined coconut oil so your muffins don’t taste like coconut.
- Add a few texture-enhancers to the batter, like chocolate chips, chopped walnuts, dried cranberries, almonds, or pecans.
- Instead of topping the muffins with cane sugar, use coconut sugar, walnuts, or pumpkin seeds instead.
- Leave the muffins plain or decorate them with a delicious maple glaze.
What makes these gingerbread muffins healthy?
These gingerbread muffins are made with whole wheat flour for a portion of whole grains, are sweetened with mostly molasses and maple syrup (instead of refined sugars), and are extra fluffy and moist thanks to the healthy Greek yogurt and dairy free almond milk.
Can they be made gluten free?
You can try swapping the flour for a gluten free 1:1 baking flour or using a 1:1 oat flour and almond flour combination to make gluten free gingerbread muffins. Note: I haven’t tested this recipe with a gluten free flour.
Can they be made vegan?
Yes! Use 2 flax eggs instead of the eggs (2 tablespoons ground flaxseed + 6 tablespoons of water) and swap the Greek yogurt for dairy free plain yogurt.
Can you turn this into a gingerbread loaf instead?
Swap the muffin pan for a greased loaf pan. Pour the batter into the pan and bake the healthy gingerbread loaf for around 30 to 40 minutes (or until a toothpick inserted in the middle comes out clean).
- Room temperature: The muffins will last in a sealed container on the kitchen counter for up to 5 days.
- Freezer: Wrap them individually in plastic or store them in one sealed container or ziplock bag and freeze for up to 2 months.
More sweet holiday muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Healthy Gingerbread Muffins
- 2 eggs
- ¾ cup Greek yogurt
- ½ cup almond milk
- ⅓ cup maple syrup
- ¼ cup coconut oil melted and cooled to room temperature
- 3 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- ½ cup dark brown sugar
- 1 ½ teaspoon ginger
- 1 ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350° and line a muffin tin with muffin liners.
- Next, melt the coconut oil and allow it to cool to room temperature.
- In a large bowl, whisk the eggs, yogurt, syrup, molasses, vanilla, and cooled coconut oil together.
- In a separate bowl, stir the flour, sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt together.
- Pour the dry ingredients into the bowl with the wet ingredients, then use a rubber spatula (or hand mixer) to mix the ingredients together. Distribute the batter into the muffin tin (the recipe makes about 18 muffins, so you may need to bake in batches), then sprinkle each muffin with a little bit of cane sugar (optional).
- Bake the muffins for 20 minutes or until a toothpick comes out clean. Leave them in the tin for 3 minutes, then carefully remove each muffin and place it on a cooling rack. Enjoy!
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