Healthy Gingerbread Muffins
These Healthy Gingerbread Muffins are easy to put together and will go great with a cup of coffee Christmas morning. They are made with whole wheat flour, warm spices, and coconut sugar. These muffins are great in festive baking cups or any cake mold.
Ingredients needed to make these muffins
While I was baking for Christmas, I found a leftover can of pumpkin from Thanksgiving. I love baking with pumpkin puree. It is full of fiber and has no added sugar. It makes these muffins so moist and fluffy. The molasses and warm spices mask the pumpkin flavor while it provides great nutrients and texture.
Wet Ingredients
- Pumpkin Puree
- Melted Coconut Oil
- Molasses
- Coconut Sugar
- Eggs
- Maple Syrup
- Unsweetened Almond Milk
- Vanilla Extract
Dry Ingredients
- Whole Wheat Flour
- Baking Soda
- Salt
- Ground Ginger
- Cinnamon
- Cloves
How to make these gingerbread muffins
Begin by preheating the oven to 350°F and preparing a muffin tin with baking cups or spraying a cake mold with coconut oil.
In a small mixing bowl, mix together all of the dry ingredients. Next, in a bigger mixing bowl whisk together melted coconut oil and coconut sugar. After that whisk in molasses, egg, maple syrup, pumpkin puree, and vanilla extract until everything is evenly combined. Next, slowly whisk dry ingredients to wet. Divide batter evenly between baking cups and cake molds, filling about 1/2 of the way full. Bake muffins for 20 minutes until a knife test comes out clean. Enjoy these muffins with your favorite coffee.
Healthy Gingerbread Muffins
Ingredients
Wet Ingredients
- ½ cup pumpkin
- ¼ cup coconut oil
- ¼ cup molasses
- ¼ cup coconut sugar
- 1 egg
- 2 tbsp maple syrup
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cup whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
Instructions
- Begin by preheating the oven to 350°F and preparing a muffin tin with baking cups or spraying a cake mold with coconut oil.
- In a small mixing bowl, mix together all of the dry ingredients.
- In a bigger mixing bowl whisk together melted coconut oil and coconut sugar. After that whisk in molasses, egg, maple syrup, pumpkin puree, and vanilla extract until everything is evenly combined.
- Slowly whisk dry ingredients to wet. Divide batter evenly between baking cups and cake molds, filling about 1/2 of the way full.
- Bake muffins for 20 minutes until a knife test comes out clean.
- Enjoy these muffins with your favorite coffee.
More festive baked goods!
