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