Gingerbread Muffins

Gingerbread Muffins (Low Sugar)

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Did you know that traditional gingerbread muffins can contain up to 30 grams of sugar per serving? That’s more than a candy bar! But what if you could enjoy the warm, spiced goodness of gingerbread muffins without the sugar overload? If you’re looking for a healthier yet delicious alternative, this low-sugar Gingerbread Muffins recipe is the perfect solution. Packed with aromatic spices, a moist texture, and just the right amount of sweetness, these muffins are a guilt-free treat for any occasion.

Ingredients List

Here’s everything you need to make low-sugar gingerbread muffins:

Dry Ingredients:

  • 1 ¾ cups whole wheat flour (or almond flour for a gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

Wet Ingredients:

  • ½ cup unsweetened applesauce (adds natural sweetness)
  • ¼ cup coconut oil (or melted butter)
  • ¼ cup molasses (for authentic gingerbread flavor with reduced sugar)
  • 2 eggs (or flax eggs for a vegan version)
  • ½ cup unsweetened almond milk (or dairy milk)
  • 1 teaspoon vanilla extract

Optional Add-ins:

  • ½ cup chopped nuts (e.g., walnuts or pecans)
  • ¼ cup dark chocolate chips (for a slight indulgence)
  • ½ cup grated carrot or zucchini (adds moisture and nutrients)

Timing

  • Prep Time: 10 minutes
  • Cook Time: 18–20 minutes
  • Total Time: 30 minutes

(That’s 20% faster than traditional gingerbread muffins, which typically take 40+ minutes!)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. This ensures even distribution of spices.

Step 3: Combine Wet Ingredients

In another bowl, whisk together applesauce, coconut oil, molasses, eggs, almond milk, and vanilla extract. Stir until well blended.

Step 4: Combine and Fold

Gradually mix the wet ingredients into the dry ingredients. Gently fold in any add-ins, such as nuts or chocolate chips. Be careful not to overmix!

Step 5: Fill and Bake

Spoon the batter into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Nutritional Information (Per Muffin)

  • Calories: 150
  • Carbohydrates: 22g
  • Sugar: 6g (compared to 20g in regular recipes!)
  • Protein: 3g
  • Fiber: 2g
  • Fat: 6g

Healthier Alternatives for the Recipe

  • Keto-Friendly: Swap whole wheat flour for almond flour and replace molasses with monk fruit syrup.
  • Vegan-Friendly: Use flax eggs instead of regular eggs.
  • Higher Fiber: Add 2 tablespoons of ground flaxseed or chia seeds.

Serving Suggestions

  • Breakfast: Serve with Greek yogurt and a drizzle of honey.
  • Snack: Pair with a warm cup of chai tea or coffee.
  • Dessert: Top with a light cream cheese frosting for a festive touch.

Common Mistakes to Avoid

  • Overmixing the batter: Leads to dense, dry muffins.
  • Skipping the molasses: This is key to the gingerbread flavor!
  • Overbaking: Check at the 18-minute mark to prevent dryness.

Storing Tips for the Recipe

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keeps fresh for up to 7 days.
  • Freezing: Wrap individually and freeze for up to 3 months.

Conclusion

These low-sugar gingerbread muffins prove that you don’t need excessive sugar to enjoy a cozy, flavorful treat. Try them today and let us know what you think! Leave a comment below and don’t forget to subscribe for more healthy recipes!

FAQs

Q1: Can I use honey instead of molasses?
Yes, but the gingerbread flavor will be milder. Molasses adds a rich depth of flavor.

Q2: How can I make these muffins nut-free?
Simply omit nuts or use sunflower seeds for crunch.

Q3: Can I make mini muffins?
Yes! Reduce baking time to 12–14 minutes.

Q4: What’s the best way to reheat frozen muffins?
Microwave for 20 seconds or warm in a 300°F oven for 5 minutes.

Enjoy your homemade Gingerbread Muffins!

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gingerbread muffins recipe

Gingerbread Muffins (Low Sugar)


  • Author: promeatrecipes.com
  • Total Time: PT30M
  • Yield: 12 muffins 1x

Description

Skip sugar overload, keep the coziness! [Gingerbread Muffins] with cinnamon-clove kick make wholesome breakfasts or gifts. Bake healthier traditions today


Ingredients

Scale

Dry Ingredients:

  • 1 ¾ cups whole wheat flour (or almond flour for a gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

Wet Ingredients:

  • ½ cup unsweetened applesauce (adds natural sweetness)
  • ¼ cup coconut oil (or melted butter)
  • ¼ cup molasses (for authentic gingerbread flavor with reduced sugar)
  • 2 eggs (or flax eggs for a vegan version)
  • ½ cup unsweetened almond milk (or dairy milk)
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. This ensures even distribution of spices.

Step 3: Combine Wet Ingredients

In another bowl, whisk together applesauce, coconut oil, molasses, eggs, almond milk, and vanilla extract. Stir until well blended.

Step 4: Combine and Fold

Gradually mix the wet ingredients into the dry ingredients. Gently fold in any add-ins, such as nuts or chocolate chips. Be careful not to overmix!

Step 5: Fill and Bake

Spoon the batter into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

  • Prep Time: PT10M
  • Cook Time: PT20M
  • Category: Healthy Baking
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sodium: 150–250 mg
  • Fat: 6g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 15–25 mg

Keywords: Gingerbread Muffins