gingerbread muffins
These healthy gingerbread muffins are moist and flavorful, made with coconut oil, real maple syrup, and warm spices. Perfect for a cozy breakfast or snack!
Ingredients
Main Ingredients
- 0.5 cup coconut oil
- 0.33 cup molasses
- 1 large egg
- 0.5 cup real maple syrup
- 0.5 cup light sour cream
- 0.5 cup milk
- 1 tablespoon fresh ginger paste or 1 teaspoon ground ginger
- 1.5 cups all purpose flour
- 1 cup whole wheat flour
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 teaspoons cinnamon
- turbinado sugar for topping
Instructions
Preparation Steps
- Preheat the oven to 375 degrees F. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil until liquid. In a small bowl, whisk the liquid coconut oil with the molasses.
- In a mixing bowl, whisk the egg, maple syrup, sour cream, milk, and ginger paste. Allow the mixture to reach room temperature before adding the coconut oil and molasses mixture. The coconut oil should remain liquid.
- Add the all purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Stir just until combined. Scoop the batter into the muffin tin and sprinkle the tops with turbinado sugar.
- Bake for 17 to 20 minutes until tops are puffy and firm to the touch. Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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