Healthy Gingerbread Muffins

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: gingerbread muffins

Servings: muffins

Calories: 134kcal

Author: Erin

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

*Calories are per muffin and are an estimation

Nutrition