Description
These Healthy Gingerbread Muffins are soft, moist and lower in sugar, made with molasses, coconut sugar and warm spices. They’re perfect for a cozy holiday breakfast or snack!
Ingredients
Units
- 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
Instructions
- Preheat the oven to 350 degrees F 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 the dry ingredients into the wet, adding one third of the flour mixture at a time, and mix until just combined.
- Fill each muffin cup two-thirds to three-quarters of the way full with batter (don’t fill them more, or the muffins will overflow).
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
Notes
- Coconut sugar and brown sugar both work well in this recipe.
- For more whole grains, use half all-purpose flour and half whole wheat or oat flour.
- Use blackstrap molasses for the best flavour and a darker colour.
- To make it vegan, use 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to gel for 5 minutes).
- Don’t overmix the batter, or the muffins will be dense.
Storage
Store in a sealed container on the counter for up to 5 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12g
- Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
