Healthy Gingerbread Muffins
These healthy gingerbread muffins are made with whole wheat flour, coconut oil, and maple syrup – and they’re delicious!
You may think to yourself: why is she posting gingerbread muffins in January?? But the answer is really very simple – these muffins are SO good that I just couldn’t wait until next December to post them! Plus, they are a healthier version of a gingerbread muffin, and isn’t everyone looking for healthy recipes right about now? They also don’t have an overwhelming gingerbread flavor. They are more of a warm spiced molasses muffin, but I didn’t think that made for a nice recipe name. 🙂 These muffins are not just for the month of December, they are perfect all winter long. Trust me when I say that you will love them. They are made with real ingredients (no white sugar here!), full of flavor, and tender and moist. We all loved them, and Zeke has been begging for more muffins endlessly since we ran out. Now that is the mark of a good muffin. 😉
Healthy Gingerbread Muffins
Yield: Makes 12 muffins
These healthy gingerbread muffins are made with whole wheat flour, coconut oil, and maple syrup - and they're delicious!
Ingredients:
- 1/2 cup coconut oil
- 1/3 cup molasses
- 1 egg
- 1/2 cup real maple syrup
- 1/2 cup light sour cream
- 1/2 cup milk
- 1 tsp ground ginger
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
Directions:
- Preheat the oven to 375 degrees. Lightly grease a muffin tin with nonstick cooking spray. Melt the coconut oil so it's in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
- In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Microwave for 30 seconds so that it comes to room temperature (this is to make sure the coconut oil stays in liquid form after adding it). Add the coconut oil mixture and whisk to combine.
- Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Transfer batter into the prepared muffin tin. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes in the pan before transferring to a wire rack to cool completely. Serve warm or at room temperature.
from Pinch of Yum
