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Gingerbread Apple Muffins

Healthy, moist Gingerbread Apple Muffins. Easy, delicious recipe made with whole wheat flour, molasses, and lots of warm holiday spices.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 223 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ¼ cup coconut oil
  • ¾ cup plain nonfat Greek yogurt at room temperature
  • ½ cup nonfat milk at room temperature
  • ½ cup  coconut sugar or substitute light or dark brown sugar
  • ½ cup molasses not blackstrap
  • 1 large egg at room temperature
  • 1 ½ cups  white whole wheat flour
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • 1 ½ cups finely diced sweet-crisp apples such as Pink Lady or Honeycrisp, peels on (about 1 medium)
  • Optional: Sparkling or turbinado raw sugar, for topping

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven, then preheat the oven to 375 degrees F. Lightly coat a muffin tin with nonstick spray or line with paper liners. In a small bowl, melt the coconut oil in the microwave, then set aside to cool to room temperature.
  2. In a medium mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. If the mixture is not yet at room temperature, wait for a few additional minutes, then add the coconut oil. (If the wet ingredients are much colder than the coconut oil, the oil will resolidify and not incorporate properly. If this happens, gently warm the bowl in the microwave in 30-second bursts, just until it melts.)
  3. In a separate, large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, ginger, cinnamon, salt, and cloves. Fold in the diced apples, stirring gently to coat.
  4. Pour the wet ingredients into the dry and stir gently by hand, just until the flour disappears. The mixture will be lumpy and thick, but do not overmix.
  5. Divide the batter evenly between the prepared muffin cups (I like to use a large scoop like this, as it helps the muffins rise the best), then sprinkle the tops with sparkling sugar, if desired. Bake the muffins for 16 to 18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store or freeze muffins according to this guide for How to Store Muffins and Other Quick Breads.
  • I have not experimented with making the muffins gluten free, but I think you could replace both flours with a 1:1 GF all-purpose baking blend like this one.

Nutrition Information

Serving 1muffin Calories 223kcal (11%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 223mg (9%) Fiber 3g (12%) Sugar 19g (38%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 223

% Daily Value*

Serving 1muffin
Calories 223kcal 11%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 223mg 9%
Fiber 3g 12%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.