Servings: 12 serving(s)
Prep time: 10 minutes
Total time: 35 minutes
Cooking time: 15 minutes
Healthy Gingerbread Muffins offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie.
A healthy start to 2015
I spent half of Sunday cleaning, pitching, de-cluttering and generally trying to organize our house. I went through piles of papers, drawers and cupboards…
The de-clutter urge comes but once a year so I have to make hay while the sun shines.
I de-clutter my cooking this time of year too. After all that rich food over Christmas I start to crave healthier, simpler recipes.
I crave comfort food.
Healthy gingerbread muffins fit right into that category. They are true muffins — not too sweet and beautifully spiced, they offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie.
These muffins contain no refined sugar and instead are sweetened with flavourful fancy molasses and honey. They also contain a good amount of whole grain flour which adds fiber and flavour.
You can dress them up with a sprinkling of sugar or keep them plain. Either way they’re a tasty treat for a January day.
Healthy Gingerbread Muffin Recipe
Adapted from Pinch of Yum
Makes 12 muffins
- ½ cup oil or melted butter
- ½ cup Crosby’s Fancy Molasses
- 1/3 cup honey or maple syrup
- 1 egg
- ½ cup yogurt or sour cream
- ½ cup milk
- 1½ cups flour (spooned in)
- 1 cup whole wheat or spelt flour (spooned in)
- 1½ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- 1 teaspoon ground ginger
- Coarse sugar for topping (optional)
- Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
- In a medium bowl, whisk the oil, molasses and honey. Whisk in the egg then yogurt and milk.
- In another bowl combine the flours, baking soda, salt and spices.
- Add wet to dry ingredients and stir gently just until combined. (Batter will be lumpy).
- Spoon batter into muffin tins and sprinkle with coarse sugar (if using).
- Bake for 15 to 20 minutes. (Muffins baked in a dark pan will cook more quickly). Let cool in tins for about 10 minutes before removing to a cooling rack.
One more thing…
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Nutrition analysis (per muffin, made with butter):
|Saturated Fat (g)||5.3|
|Trans Fat (g)||0.5|
|Vitamin A (RAE)||82.5|
|Vitamin C (mg)||0.1|
|Vitamin D (μg)||0.2|
|Vitamin E (mg)||0.5|
|Vitamin B6 (mg)||0.1|
|Vitamin B12 (μg)||0.2|