Healthy Gingerbread Muffins
These Healthy Gingerbread Muffins are made with simple wholesome ingredients and can be made vegan or gluten-free. They make the perfect fluffy snack loaded with cozy gingerbread flavour!
Easy Gingerbread Muffins
If there’s one thing I can say I love about winter, it’s all the delicious warming-spiced baked goodies. There’s nothing quite like curling up on a snowy winter day with a Chai Latte and healthy Gingerbread Cookies.
In this case, that treat would be soft and fluffy healthy gingerbread muffins!
What makes these gingerbread muffins healthy?
Now, when I say these muffins are healthy, I mean that they’re made with mostly good-for-you ingredients. However, they are not fat-free, sugar-free tasteless dry muffins! They still have some oil (aka, the good fats) and some sugar in them, but are less sugary than your average muffin.
These healthy gingerbread muffins are made with good coconut fats and unprocessed sugars to keep them flavorful and moist, while still being good for you!
Remember, good fats are your friend! In fact, coconut oil has many benefits including being able to raise HDL cholesterol (the good cholesterol) while not impacting LDL cholesterol. Also, healthy fats keep you fuller for longer, so you won’t need to finish the whole batch of these to be totally satisfied!
How to make Healthy Gingerbread Muffins
Add the flour, coconut sugar, spices, baking soda and salt together in a bowl. Stir together.
In a separate bowl mix together the oil, eggs, molasses and almond milk and whisk to combine.
Add the wet ingredients to the dry ingredients and gently fold them together until combined. Don’t overmix the batter otherwise you’ll end up with dense muffins.
Line a muffin pan with muffin liners and fill the moulds 2/3rds of the way full. Be careful not to overfill the moulds, otherwise, you may end up with overflowing muffins. Bake the muffins in the oven at 350 degrees F for 15-20 minutes or until a toothpick comes out clean.
How to store and freeze muffins
Storing: Store these muffins in a sealed container on the countertop for up to 5 days. If you enjoy your muffins warmed up you can heat the muffins in the oven for 3-4 minutes before serving.
Freezing: Add the muffins to a freezer-safe ziplock bag and place them in the freezer for up to 2 months. To defrost the muffins let them thaw on the countertop.
Expert tips for delicious gingerbread muffins
- Use dark molasses. I like to use organic blackstrap molasses. This will not only give the muffins a bolder flavour but will also give them a darker and richer colour.
- Gently mix the wet ingredients and dry ingredients together just until combined. Don’t overmix the batter. Overmixing can lead to denser muffins.
- If you want an extra hint of sweetness, sprinkle the muffins with some raw cane sugar before baking.
- Don’t fill the muffin pan all the way to the top. The muffins will overflow if you do. Only fill them two-thirds to three-quarters of the way full.
- If you don’t have any muffin liners, spray your muffin pan with some cooking spray and add the batter directly to the pan.
More Gingerbread recipes to try
- Gingerbread Pancakes
- Gingerbread Latte
- Healthy Easy Gingerbread Cookies
- Gingerbread Truffles
- Ginger Molasses Cookies
If you tried these Healthy Gingerbread Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Healthy Gingerbread Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
These Healthy Gingerbread Muffins are perfect for breakfast or a tasty snack!
- 2 cups all-purpose flour (Can sub 1-1 gluten free flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 2 eggs
- 1 cup almond milk
- 1/2 cup coconut oil, melted and cooled.
- 1/3 cup molasses
- Preheat the oven to 350 degrees, and line a muffin pan with paper liners.
- Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl
- Pour your dry ingredients into the wet, adding one third of the flour mixture at a time, and mixing until combined.
- Fill eat muffin tin 2/3rds to 3/4 of the way full with your batter (don’t fill it more, or the muffins willl overflow.)
- Bake for 15-20 minutes, or until a toothpick comes out clean.
To make flax eggs, mix 2 tbsp ground flax seeds with 6 tbsp water and let sit to gel for 5 minutes.
For best results and flavour use a good quality blackstrap molasses.
Don’t overmix the batter. Overmixing can result in a dense and less fluffy muffin
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12g
- Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
Keywords: gingerbread muffins recipe, healthy gingerbread recipe
I made these Healthy Gingerbread Muffins this afternoon. Awesome! I used Pillsbury Gluten free flour, raw sugar, and blackjack molasses. Highly recommend!
So happy you enjoyed them! 🙂
So glad you enjoyed 🙂
Hi – looking forward to making these muffins! I was wondering are the cloves meant to be while cloves or ground cloves?
Hi Sarah! ground cloves 🙂
These muffins are super delicious & healthy. Thanks for this recipe.
For this recipe can we substitute coconut oil for olive oil instead?
Hi Helene, you can use any type of oil you like!
These are amazing! Perfect texture and just the right amount of sugar. So good!!
Happy you enjoyed Jana!
Hi tried this today. Quite a healthy muffin not very sweet and subtly spicy – will give these to my toddler and child for brekkie with some banana and cream cheese.
Hi Nicola, thank you for the feedback! Happy to hear you and your toddler enjoy the recipe!
Hi, I made these muffins today, they are delicious, fluffy and light. Not too sweet and the flavors are subtle enough to enjoy a few of them in one sitting, haha!
Hi Christiane! I’m so happy you enjoyed them! They’re one of my favourites to make in the winter..so warming!
Hi, I loved the recipe but a question… is the ginger fresh ginger or ginger powder?
I use ginger powder, but these would be delicious with fresh ginger as well!
These look delicious. Can I use oat flour instead of the spelt? Thanks.
Hi Mari! I haven’t tried using oat flour instead but if you do the consistency would probably be a bit more “gummy” or gooey texture!
Omg I made these just before and they’re so delicious and the right amount of spice and sweetness, very moist! Would be yum to have as a warm dessert with some sort of healthyish Icecream. Love these
Thanks so much Emma! Really glad you enjoy them. And that sounds delicious to have them with ice cream, a little treat! 😉
Can i use gluten free flour?
You can substitute with gluten-free flour, however you will want to add a 1/2tsp-1 tsp of xantham gum so the muffins will rise properly and have the right texture!
I love using molasses when baking. These muffins look fantastic. Is it 1/3 cup molasses? The word “cup” is missing from the recipe.
One more question, if I don’t have coconut sugar, could I use the same amount of honey instead?
Hi Edwina! Yes it is cups. And you can replace coconut sugar with brown or white sugar, and honey as well! I believe honey may change the texture a bit-make them a bit more moist, but I’m sure they will turn out equally delicious!
Going to make these! But do you think I can take honey or maple syrup instead of molasses?
Hi Alexandra, yes of course! it will change the flavour slightly but work just as well!
Hi! Do you think I could use all purpose flour instead of spelt? Also does 1/3 molasses mean “1/3 cup”?
Hi Kiki, yes you can replace the spelt with any plain flour you like. and it is 1/3 cup molasses, it has been edited correctly in the recipe!