Description
Skip sugar overload, keep the coziness! [Gingerbread Muffins] with cinnamon-clove kick make wholesome breakfasts or gifts. Bake healthier traditions today
Ingredients
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
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
In a large bowl, whisk together whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. This ensures even distribution of spices.
In another bowl, whisk together applesauce, coconut oil, molasses, eggs, almond milk, and vanilla extract. Stir until well blended.
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!
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.
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