These healthy gingerbread muffins are made with simple wholesome ingredients and make the perfect snack loaded with gingerbread flavour!
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 cup of tea and a gingerbread treat. In this case, that treat would be soft & fluffy healthy gingerbread muffins.
Today was the first day of snow, and I’m currently camped out inside enjoying a gingerbread latte with one of these delicious healthy molasses-filled spicy muffins. I can confidently say it is a lot of gingerbread and they really do make the perfect winter snack!
What makes these gingerbread muffins healthy?
Now, when I say these muffins are healthy I’m saying they’re loaded with good for you ingredients-but they are not fat-free, sugar-free tasteless dry muffins.
These healthy gingerbread muffins are made with good coconut fats and unprocessed sugars to keep them flavourful 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 while not impacting the LDL cholesterol. Also, healthy fats keep you fuller longer, so you won’t need to finish the pan of these to be satisfied!
Sugar, spice, and everything nice!
What makes these healthy gingerbread muffins so special is the use of different spices. We use cinnamon, ginger and molasses in this recipe. I believe this is why it is easy to make these healthy – you don’t need to artificially enhance the taste with lots of sugar and bad-for-you oil because the spices do all the work.
- Preheat the oven to 350 degrees, and line a muffin pan with paper liners.
- Add the spelt flour, baking soda, cinnamon, ginger, salt, and coconut sugar in a bowl and mix together.
- In a separate bowl mix together your eggs (or flax eggs), almond milk, coconut oil, and molasses.
- 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 3/4 of the way full with your batter.
- Cook for 13-15 minutes, or until a toothpick comes out clean.
*To make your flax eggs combine 2 tbsp ground flax with 6 tbsp water. Let sit for 15 minutes to gel.
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