Incredibly fluffy, healthy gingerbread muffins made with whole wheat flour, cozy spices and delicious molasses flavor. These easy, healthy gingerbread muffins come together in just 30 minutes and are the perfect breakfast or snack with a cup of coffee! One of my favorite muffins to enjoy during the winter.
In a separate bowl, add maple syrup, molasses, egg, vanilla, 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!
Feel free to use white whole wheat flour, or you can use half whole wheat and half all-purpose flour.
To make muffins vegan: Instead of an egg, replace with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), be sure to use a dairy free yogurt too!
To make dairy free: Sub coconut, almond or soy yogurt for the greek yogurt.
To make gluten free: try a GF 1:1 all purpose flour, or you could try doing half gluten free oat flour and half almond flour. Please note I have not tested these to be gluten free.