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Healthy Gingerbread Muffins

Gingerbread Muffins

Chelsea Colbath
A hearty, whole wheat muffin made with molasses, maple syrup, and lots of spices for the ultimate wintertime breakfast treat. These muffins are made in 1-bowl in only 20 minutes!
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TOTAL TIME: 15 minutes
Time 20 minutes

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

*I like the subtle sweetness that 1/4 cup of maple syrup gives to these muffins. If you like your muffins on the sweet side, try increasing the maple syrup to 6 Tablespoons instead!
**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.