Healthy Gingerbread Muffins

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

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 238kcal

½ cup coconut oil
¼ cup molasses
½ cup real maple syrup
½ cup plain greek yogurt
1 egg
½ cup milk
1 teaspoon ground ginger
1 ½ 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 ½ teaspoons baking soda
½ teaspoon salt
Turbinado sugar for topping

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.