Healthy Gingerbread Muffins

These delicious Healthy Gingerbread Muffins are such a treat!  Made with healthy swaps for all kinds of yumminess!

Healthy Gingerbread Muffins

I have come to the conclusion that my husband is in love with my muffin making. It has come to the point that I pretty much have to say “These are yours and these are mine”. that’s bad, isn’t it?

Oh, these gingerbread muffins are so fluffy and moist. They have just the perfect hint of ginger. It makes me wonder why I don’t make more gingerbread cookies throughout the year and not only around the Holidays. Hmmmm. More gingerbread recipes ideas are swirling in my head.

Grab one of these and a piece of fruit or Greek yogurt for a great healthy breakfast. They also make a fabulous afternoon snack with a cold glass of milk too. Just sayin’.

Healthy Gingerbread Muffins Ingredients

1/2 cup – coconut oil

1/4 cup molasses

1/2 cup real – maple syrup

1/2  cup plain greek yogurt

1 egg

1/2 cup milk

1 teaspoon – ground ginger

1 1/2 cups all purpose flour, gluten free flour  or oat flour

1 cup whole wheat pastry flour

2 teaspoons cinnamon

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Turbinado sugar for topping

How to Make Healthy Gingerbread Muffins

Preheat the oven to 375 degrees.

Grease a muffin tin with coconut oil or butter.

Melt the coconut oil in the microwave for a 30-45 seconds to liquify.

In a small mixing bowl, mix the melted coconut oil and molasses together.

In a microwave safe mixing bowl, mix the maple syrup, Greek yogurt,  egg, milk, and ginger.

Microwave this mixture for about 30 seconds to warm it up to approximately room temperature. (you also want to keep the coconut oil from hardening)

Then, add the coconut oil and molasses mixture.

Add the flours, cinnamon, baking soda, and salt and mix slightly to combine.

Scoop batter evenly into the muffin tin.

Sprinkle the top of each muffin with Turbinado sugar.

Bake for 18-20 minutes or until tops are firm to the touch.

Cool  slightly.

ENJOY!!

Healthy Gingerbread Muffins

These delicious healthy Gingerbread Muffins are such a treat! Made with healthy swaps for all kinds of yumminess!

5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

Calories: 238kcal

Author: Sherri Hagymas

Ingredients

• 1/2 cup coconut oil
• 1/4 cup molasses
• 1/2 cup real maple syrup
• 1/2 cup plain greek yogurt
• 1 egg
• 1/2 cup milk
• 1 teaspoon ground ginger
• 1 1/2 cups all purpose flour
• 1 cup whole wheat pastry flour Gluten free or reg whole wheat flour will be fine too
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• Turbinado sugar for topping

Instructions

• Preheat the oven to 375 degrees.
• Grease a muffin tin with coconut oil or butter.
• Melt the coconut oil in the microwave for a 30-45 seconds to liquify.
• In a small bowl, mix the melted coconut oil and molasses together.
• In a microwave safe mixing bowl, mix the egg, maple syrup, greek yogurt , milk, and ginger.
• Microwave this mixture for about 30 seconds to warm it up to approximately room temperature. (you also want to keep the coconut oil from hardening)
• Then, add the coconut oil and molasses mixture.
• Add the flours, cinnamon, baking soda, and salt and mix slightly to combine.
• Scoop batter evenly into the muffin tin.
• Sprinkle the top of each muffin with turbinado sugar.
• Bake for 18-20 minutes or until tops are firm to the touch.
• Cool slightly.

Nutrition

Serving: 1muffin | Calories: 238kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 211mg | Fiber: 1g | Sugar: 14g | Vitamin A: 15IU | Calcium: 59mg | Iron: 1.5mg

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Inspired by Pinch of Yum

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