One of my favorite everyday treats for winter? These gorgeous, fluffy, perfectly sweet healthy gingerbread muffins.
Bake them up and your home will quickly fill with an incredible ginger molasses aroma. These beauties have wonderful sugar crusted tops that make them extra special and are truly perfect with a morning or afternoon cup of coffee.
Get these gingerbread muffins on your baking menu asap! You won’t regret it (and neither will Santa).
What you’ll need to make them
These healthy gingerbread muffins use simple, wholesome ingredients that give them the perfect amount of sweetness. They’re tender, fluffy and absolutely delicious. Here’s what you’ll need to make them:
- Flour: we’re using whole wheat pastry flour to give these healthy gingerbread muffins a dose of whole grains while keeping them nice and soft.
- Spices: you’ll need cinnamon, ground ginger, ground allspice (or cloves) and a pinch of salt for the perfect flavor.
- Sweeteners: these healthy gingerbread muffins are sweetened with a bit of pure maple syrup and blackstrap molasses.
- Wet ingredients: you’ll need an egg, a little plain greek yogurt, milk (I prefer unsweetened vanilla almond milk) and coconut oil to give these muffins the perfect amount of moisture.
- Baking staples: you’ll also need baking soda and vanilla extract.
- Topping: I love sprinkling coarse sugar or sparkling sugar on top for a pretty, festive look!
Optional ingredient swaps
Need to make some changes? Here’s what I recommend:
- Instead of whole wheat pastry flour, you can also use white whole wheat flour or half whole wheat and half all purpose flour.
- To make gluten free: try a GF 1:1 all purpose flour, or you could try doing half oat flour and half almond flour. Please note I have not tested these to be gluten free.
- Feel free to make these muffins vegan by using a flax egg instead of an egg. Be sure to also use a dairy free yogurt in place of the plain greek yogurt.
- Instead of coconut oil, feel free to use melted butter or melted vegan butter.
Healthy gingerbread muffins in 4 easy steps
- Prep your tin. Preheat your oven to 350 degrees F and line your muffin tin with muffin liners. I also highly recommend spraying the inside of the liners so that your muffins don’t stick.
- Mix the dry. Add all of your dry ingredients to a bowl and whisk until they’re combines.
- Mix the wet & combine. Add all of your wet ingredients (except the coconut oil!) to a separate bowl and mix until smooth. Then add your dry ingredients, mix until just combined, and fold in the coconut oil last.
- Divide and bake! Lastly, add your gingerbread muffin batter to your prepared muffin tin, sprinkle with sugar, bake & enjoy!
- Follow the recipe. The best way to ensure the success of these easy, healthy gingerbread muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your egg & coconut oil are at room temperature. If your egg is too cold or coconut oil is too hot you risk them coagulating. To bring your egg to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use it.
- Do not overmix the batter. If you overmix batter you’ll end up with gingerbread muffins that are more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
Storing & freezing tips
To store: let the gingerbread muffins cool completely and then store these muffins in an airtight container at room temp for up to 4-5 days. If you find that your fresh baked goods tend to get soggy at room temp, simply store the muffins with a paper towel in the container.
To freeze: These healthy gingerbread muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag for up to 3 months. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
The healthy gingerbread muffins are wonderful for anyone who LOVES all things gingerbread or even molasses ginger cookies. They 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 gingerbread recipes to try
Fluffy Gingerbread Pancakes
One Bowl Gluten Free Gingerbread Snacking Cake
Orange Gingerbread Swirl Loaf
Incredible Gingerbread Oatmeal Cream Pies
The Cutest Paleo Gingerbread Cookies
See how to make the healthy gingerbread muffins
I hope you LOVE these healthy gingerbread muffins 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
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.
whole wheat pastry flour
ground allspice or cloves
pure maple syrup
egg, at room temperature
nonfat plain greek yogurt
unsweetened vanilla almond milk (any milk will work)
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, 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.
Servings: 12 muffins
Serving size: 1 muffin
Saturated fat: 3.1g
Recipe by: Monique Volz | Photography by: Sarah Fennel