Did you ever think that muffins made from whole wheat flour, molasses, maple syrup, and lots of spices would be so tasty you’d want to eat them every day from now until Christmas?
Well, that’s exactly what’s happening here, friends.
Soft, fluffy, boldly spiced muffins that taste like gingerbread dreams and make your whole house smell like Christmas.
Topped with a big pinch of sugar on top for the ultimate crunchy-sweet muffin top situation.
Perfect for breakfast on Christmas morning, for a fun treat this weekend, or for treating your coworkers to something special any day this month!
Did I mention they’re made in 1 bowl in about 20 minutes? Yes, you’re reading this correctly. As long as you have a well-stocked pantry, you could be eating these in less time than it would take to go to the store and buy a box of muffin mix. Dreams really do come true.
These muffins are my new favorite. They’re:
Hearty
Comforting
Perfectly spiced
Tender + fluffy
Filled with whole grain goodness
& Loaded with gingerbread flavor.
So far I’ve eaten them warm with a smear of butter, cold with almond butter, crumbled up on top of yogurt, and with a cup of tea in the afternoon. Utter perfection, every time.
Today we’re getting our first snowfall of the season, and you can bet I’ll be baking a fresh batch of these muffins to make everything feel cozy and warm in the house while I watch the snowflakes fall.
You could also buy yourself a one way ticket to gingerbread town by serving these muffins alongside my gingerbread latte. You know you want to. Just be warned: this may cause you to only want to consume gingerbread-themed foods and drinks from now until the 25th. So plan accordingly.
If you’re looking for more holiday breakfast inspiration, check out my Christmas Morning Breakfast Pizza, Chai Spiced Pumpkin Loaf with Coconut Butter Icing, Apple Pie Oatmeal, or Cashew Butter Breakfast Cookies! I would love to start my day with any of these fun, healthy breakfast options!
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and share it with me on Instagram so I can see your beautiful gingerbread muffins!
Gingerbread Muffins
Ingredients
- 1/3 cup coconut oil melted
- 1/4 cup molasses
- 1/4 cup maple syrup*
- 3/4 cup milk of choice cow's, coconut, almond- they all work here
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour**
- 1 Tablespoon cinnamon
- 1 Tablespoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- a few pinches of cane sugar to top muffins
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 9 paper liners, or grease with nonstick spray.
- 2. Add all wet ingredients to a mixing bowl, and whisk to combine. Then, add all dry ingredients, and stir just until incorporated. Use a 1/4 cup measuring cup to divide the batter evenly into 9 muffins. Alternately, you can make 12 muffins with about 3 Tablespoons of batter per muffin, but they won't be quite as large and domed as the ones shown in the pictures. Sprinkle each muffin with a big pinch of cane sugar.
- 3. Bake muffins for 13-15 minutes, or until muffins have risen and are no longer soft in the middle. If baking 12 muffins instead of 9, check the muffins after 10 minutes in the oven, to be sure they don't overbake.
- 4. Serve warm with butter, or let cool completely and store in an airtight container at room temperature for up to 5 days.
Notes
**White whole wheat flour has a more mild flavor than regular whole wheat, but boasts the same nutritional profile. I've found it on the shelf at every grocery store I've been to, but if you can't find it, regular whole wheat, or a combination of all-purpose and whole wheat can be used instead.