0 from 3 votes
Healthy Gingerbread Muffins
Warmly spiced Gingerbread Muffins are cozy, festive, and perfect for the holiday season! These are easy to make and come together in no time. Finish with a sweet vanilla yogurt glaze for a delicious breakfast or snack to enjoy this winter!
Prep Time
10 mins
Cook Time
10 mins
Total Time
37 mins
Servings: 12 muffins
Calories: 254 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine kosher salt
- 2 large eggs at room temperature
- 2/3 cup brown sugar
- 1/3 cup vegetable or melted coconut oil
- 1/2 cup milk of choice
- 1/2 cup dark molasses
Vanilla yogurt glaze: (optional, but recommended)
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup confectioners sugar
Instructions
- Preheat the oven to 425ºF and line a standard 12-tin muffin pan with cupcake liners. Or use silicone liners placed on a sheet pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, and salt. Set aside.
- In a mixing bowl, use an electric mixer to whisk the eggs and sugar until fluffy, creamy, and double its size, around 2 minutes. Add the oil, and milk, and incorporate them into the mixture.
- Add the molasses and whisk just until combined.
- Add half of the dry ingredients and whisk with the mixer on low speed just until incorporated.
- Add the remaining half and use a spatula to fully incorporate.
- Divide the batter among your prepared cupcake liners, filling them at about 3/4 each.
- Bake for 5 minutes, then reduce the heat to 350ºF and continue to bake for 22-25 minutes, or until the toothpick comes out clean.
- To make the glaze: Using the electric mixer, whisk the yogurt together with vanilla extract, and confectioners' sugar until smooth. Refrigerate for 30 minutes. Drizzle over cooled muffins.
Cup of Yum
Notes
- To store leftovers: Store at room temperature for up to about 2 to 3 days in an airtight container. If you need to keep them for a longer period of time, store them in the fridge for up to about 5 days, or in the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they are fresh out of the oven.
- To freeze: Wrap each muffin in plastic wrap, then place them in a resealable freezer bag and freeze for up to 3 months. Label the bag with the date! Let the muffins thaw at room temperature or rewarm gently in the microwave to enjoy.
Nutrition Information
Serving
1muffin
Calories
254kcal
(13%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
32mg
(11%)
Sodium
254mg
(11%)
Potassium
350mg
(10%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
67IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 254
% Daily Value*
| Serving | 1muffin | |
| Calories | 254kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 254mg | 11% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.