Gingerbread Muffins

These delicious Gingerbread Muffins are such a treat to make for any occasion!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 238kcal

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.
½ cup coconut oil
In a small bowl, mix the melted coconut oil and molasses together.
¼ cup molasses
In a microwave safe mixing bowl, mix the egg, maple syrup, greek yogurt , milk, and ginger.
½ cup real maple syrup, ½ cup plain greek yogurt, 1 large egg, ½ cup milk, 1 teaspoon ground 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 to this mixture and combine.
Add the flours, cinnamon, baking soda, and salt and mix slightly to combine.
1 ½ cups all purpose flour, 1 cup whole wheat pastry flour, 2 teaspoons cinnamon, 1 ½ teaspoons baking soda, ½ teaspoon salt
Scoop batter evenly into the muffin tin.
Sprinkle the top of each muffin with turbinado sugar.
Turbinado sugar for topping
Bake for 18-20 minutes or until tops are firm to the touch.
Cool slightly.