One of my favorite everyday treats as of late have been these gorgeous healthy gingerbread muffins.
I made them a few weeks ago when the snow has forced me to stay in. Our home quickly filled with a ginger molasses aroma as the muffins rose in the oven. When I pulled them out and noticed their beautiful sugar crusted tops, I couldn’t help but gobble two piping hot muffins up immediately.
We spent the weekend inhaling cookies in preparation for #AKCookieWeek (next week!) and eating more than I normally would. Isn’t it tough when you find yourself surrounded sugar, wine (especially when you can’t drink it because you’re pregoo) and allll the bread?!
*everyone nods yes*
Because of my history and relationship with food it’s easily to get overwhelmed. When I find myself in these weekend over indulgence predicaments, I remember that this is only a few days in my life.
However, it is hard to say no to cookies, but I find that if I enjoy ‘treats’ every day, I never feel deprived not do I feel like need to go overboard when I find myself at parties. It’s one way that I’ve found balance in food through this crazy food-obsessed society (hello, I’m apart of it!).
The muffins are wonderful for anyone who LOVES all things gingerbread or even molasses ginger cookies.
The muffins themselves are incredibly soft and fluffy, similar to cake. Yet they don’t feel heavy at all; they’re made with whole wheat pastry flour (my fav!), pure maple syrup, blackstrap molasses and cozy spices like cinnamon, ginger and allspice.
These muffins would be lovely to bake up on Christmas morning, or anytime you need a treat. I love them the most with a cup of coffee.
More healthy muffin recipes to try:
See how to make the healthy gingerbread muffins:
I hope you LOVE these as much as I do! If you make these, please leave a comment below letting me know how you liked them, or upload a photo to Instagram and tag #ambitiouskitchen!
Healthy Gingerbread Muffins
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice or cloves
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 1/4 cup blackstrap molasses
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1/3 cup nonfat plain greek yogurt
- 1/2 cup unsweetened vanilla almond milk (any milk will work)
- 1/4 cup coconut oil, melted and cooled to warm
- Optional: Coarse sugar or sparkling sugar, for sprinkling on top
Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In a separate bowl, add maple syrup, molasses, egg, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn't harden when mixed with other wet, cold ingredients.)
Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. Enjoy with a cup of coffee!
To make muffins vegan: Instead of an egg, replace with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
To make dairy free: Sub coconut, almond or soy yogurt for the greek yogurt.
Feel free to use white whole wheat flour, or you can use half whole wheat and half all-purpose flour.
Recipe by: Monique Volz | Photography by: Sarah Fennel