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

Step 1

Add the flour, coconut sugar, spices, baking soda and salt together in a bowl. Stir together.

Step 2

In a separate bowl mix together the oil, eggs, molasses and almond milk and whisk to combine.

Step 3

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.

Step 4

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

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!

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Healthy Gingerbread Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Healthy Gingerbread Muffins are perfect for breakfast or a tasty snack! 

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 350 degrees, and line a muffin pan with paper liners.
  2. Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl
  3. Pour your dry ingredients into the wet, adding one third of the flour mixture at a time, and mixing until combined.
  4. 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.)
  5. Bake for 15-20 minutes, or until a toothpick comes out clean.

Notes

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

Nutrition

  • Serving Size: 1 muffin
  • Calories: 240
  • Sugar: 12g
  • Fat: 12g
  • Saturated Fat: 10g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 4g