These gingerbread muffins are made healthier using whole grain flour, applesauce, molasses and pure maple syrup to sweeten. They’re also made vegan-friendly using flaxseed meal. Top with a maple coconut butter glaze for a little treat!
So how was your Thanksgiving weekend!? Did you eat all of the food? Enjoy lots of family time… Or maybe too much? 😉 Shopped till you dropped? Whatever you did this past weekend, Thanksgiving is always a good way to kick off the holiday season – it brings people together and reminds us all we really do have so much to be thankful for…
As my siblings and I chatted around the dinner table, someone mentioned how grateful they were that we all got along and still liked each other (LOL). I mean, six kids spanning between the ages of 16 and 34 and we actually LIKE each other? What is this world coming to? JK, of course. I’m so happy to have all of them in my life. Sure we fought growing up and my older brother used to make us do weird things… And my sisters and I were always fighting over barbies, clothes or whatever else. And then it was the two youngest always fighting when I came home from college and it would drive me nuts. But now we’re all getting so old, so there is nothing left to fight about 😀 Maybe growing up has something to do with it too. Either way, I’m so very thankful for my family this holiday season.
Speaking of the holidays… Are you ready to move on from pumpkin to gingerbread? Sweet, me too.
Actually I may come back with the pumpkin a little later because it’s totally a fall-winter necessity. But let’s dabble with gingerbread a little bit because I think we’re ready for it.
Healthy Gingerbread Muffins
These gingerbread muffins are freaking legit. I’m really excited about the fact that they taste just like your favorite gingerbread cookies, but in soft muffin form.
They come together easily – no mixer needed – and are ready within 30 minutes. Talk about the perfect little baking sesh.
What you need
- whole wheat pastry flour (other flours may be subbed)
- ground ginger
- baking soda
- non-dairy milk + apple cider vinegar
- flaxseed (to make vegan or can use egg)
- pure maple syrup
- coconut butter +maple extract for glaze
So these gingerbread muffins are sweetened just using pure maple syrup and molasses. I used NOW Foods Organic Grade A Dark Color Maple Syrup – I love getting the big jug because I bake with maple syrup so much. It’s such a great price too! And I love maple syrup as a sweetener option because it also acts as a liquid in this case too. These gingerbread muffins are seriously so soft, light and fluffy.
The process is simple and quick– you’re just mixing together the dry ingredients and wet ingredients separately, then gently combining together. Once you evenly distribute the muffin batter simply bake at 350ºF for about 18 minutes or so. They come out with perfect little tops!
I opted to then add a little maple coconut butter glaze because… well just because 🙂 Do you ever need an excuse to glaze muffins?
These muffins are sweet enough without the glaze, but if you want a little something extra, go for the glaze. It’s just melted coconut butter with maple extract – I wouldn’t add maple syrup to the coconut butter or it will get sticky. Definitely use extract if using a coconut butter glaze.
Or you can always spread coconut butter on after cutting into them. They’re delicious, soft and full of gingerbread flavor no matter what route you go.
Let me know if you make them!
- 1 3/4 cup whole wheat pastry flour*
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TBS flaxseed meal** + 3 TBS water
- 1/2 cup unsweetened cashew milk (or milk of choice) + 1 TBS apple cider vinegar
- 1/3 cup pure maple syrup
- 1/4 cup molasses
- 1/2 cup unsweetened applesauce***
- 1/4 cup oil (melted/cooled coconut, macadamia nut, etc)
- coconut butter, melted
- 1/2 tsp maple extract
- Preheat oven to 350ºF. Spray or line 12 cup muffin pan; set aside.
- In a small bowl combine the flaxseed with water; set aside for 3-5 minutes until gel forms.
- In a glass measuring cup add milk and apple cider vinegar together; Allow to sit for 3 minutes.
- In medium bowl combine dry ingredients – whole wheat pastry flour, ground ginger, cinnamon, cloves, baking soda and salt. Set aside.
- In a large bowl combine maple syrup, molasses, applesauce and oil. Whisk until smooth. Then add in flaxseed gel and milk, stirring until combined.
- Add dry ingredients into bowl of wet ingredients, using rubber spatula or whisk gently until just combined. Careful not to over-mix. Batter will be somewhat thick.
- Evenly distribute batter into prepared muffin pan, filling about 2/3 way full.
- Bake muffins for 15-18 minutes, or until inserted toothpick comes out with little to no crumbs. Allow muffins to cool in pan for 10 minutes before moving to wire rack.
- Make the glaze: combine 1/2 TBS maple syrup with 2 TBS melted coconut butter. Drizzle over slightly cooled muffins. Enjoy!
Muffins best enjoyed within three days. Store in airtight container at room temperature.
*Whole wheat pastry flour may be subbed with half whole wheat-half all-purpose. You can also use all whole wheat white flour, the muffins may just be a tad more dense. I haven’t tried this with a 1:1 gluten-free blend yet but my guess is that it should work. If the batter seems thick, add a couple splashes of milk.
**Flaxseed may be subbed with 1 egg if not vegan.
***You can sub applesauce with banana puree, just be aware the banana flavor may come through. You can also sub with a yogurt (dairy-free or regular)