Easy, Healthy Gingerbread Muffins
These muffins are fluffy and soft just like coffee shop gingerbread muffins, but much healthier. Pair one with some fruit and Greek yogurt in the morning, and you've got a balanced meal! Or, after you ship the kids off to school, top your muffin with butter and serve with coffee and baileys--it's the holidays after all!
Ingredients
- 1/2 cup butter softened (can substitute melted coconut oil)
- 1 egg
- 1/2 cup real maple syrup
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup dark brown sugar
- 1 generous tbsp fresh grated ginger or ginger paste you can also sub 1 tsp ground ginger
- 1 1/2 cups whole grain or whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp all-spice
- brown or turbinado sugar for topping
Instructions
- Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray, coconut oil or butter.
- In a mixing bowl, whisk together the wet ingredients(butter, eggs, maple syrup, yogurt, milk, brown sugar and ginger).
- Add the flours, baking soda, salt, and spices (cinnamon, nutmeg, all spice). Stir until just combined (might be a little lumpy--that's ok. Best not to over-stir muffins). Scoop into a muffin tin and sprinkle the tops with a bit of sugar. Bake for 15-17 minutes, until the tops are puffy and firm to the touch. Cool, serve and enjoy!
Notes
Adapted from Pinch ofYum's "Healthy Gingerbread Muffins"(these ones are really tasty too!)
Tried this recipe?Let us know how it was!