Try This Healthy Gingerbread Muffin Recipe
Try this healthy gingerbread muffin recipe for the holidays and maybe even into spring. Gingerbread and the spices do seem to go along nicely with the holiday, but these are really more about the ginger and all the healthy ingredients. They have such great flavor and are so delicious it’s hard to believe they are healthy too! They have that real gingerbread flavor.
They are perfect with a cup of coffee first thing in the morning or with a cup of tea for a late afternoon treat.
How I adapted this recipe to make it vegan friendly
This recipe was inspired by Pinch of Yum, but I swapped out a few ingredients to make it vegan for a sponsored post with Kite Hill. I am not vegan, but I frequently look for non-dairy alternatives for things like milk, sour cream, and yogurt. This recipe calls for sour cream and Kite Hill sour cream is my go-to for plant-based non-dairy alternatives.
The equipment you’ll need
- Large mixing bowl
- Silicone spatula
- Muffin liners
- Muffin pan
- Ice cream scoop or large spoon
The ingredients for healthy gingerbread muffins
- Coconut oil (melted)
- Molasses
- Egg or egg substitute*
- Maple syrup
- Sour cream (room temperature)
- Almond milk (room temperature)
- Ginger paste
- All-purpose flour
- Whole wheat flour
- Baking soda
- Salt
- Ground cinnamon
- Turbinado sugar for topping
Directions for making this healthy gingerbread muffin recipe
- Preheat oven to 375º. Line a muffin tin with paper liners and spray lightly with cooking spray. In a small bowl, whisk melted coconut oil and molasses.
- In a mixing bowl, whisk the egg or egg substitute*, maple syrup, sour cream, almond milk, and ginger. Add the coconut oil and molasses mixture.
- Add the dry ingredients (flour, baking soda, salt, and cinnamon). Stir until combined. Using an ice cream scoop with a release, fill each muffin cup with one scoop of batter. It should make exactly 12 muffins. Sprinkle the tops with turbinado sugar and bake for 18-20 minutes. When done, the tops will be a little puffy. Place on a wire rack and let them cool for a few minutes. Serve warm!
Storing the leftover gingerbread muffins
Place the leftover muffins in an airtight container and store them on the countertop for a few days.
You might also enjoy these other recipes
Healthy Gingerbread Muffins
I made a few swaps to make this recipe dairy-free, but if that’s not your thing, use whatever you like! I promise you’ll love them either way.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: breakfast
- Method: easy
Ingredients
- 1/2 cup coconut oil (melted)
- 1/3 cup molasses
- 1 egg or egg substitute*
- 1/2 cup maple syrup
- 1/2 cup sour cream (room temperature)
- 1/2 cup almond milk (room temperature)
- 1 tablespoon ginger paste
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- Turbinado sugar for topping
Instructions
1. Preheat oven to 375º. Line a muffin tin with paper liners and spray lightly with cooking spray. In a small bowl, whisk melted coconut oil and molasses.
2. In a mixing bowl, whisk the egg or egg substitute*, maple syrup, sour cream, almond milk, and ginger. Add the coconut oil and molasses mixture.
3. Add the flour, baking soda, salt, and cinnamon. Stir until combined. Using an ice cream scoop with a release, fill each muffin cup with one scoop of batter. It should make exactly 12 muffins. Sprinkle the tops with turbinado sugar and bake for 18-20 minutes. When done, the tops will be a little puffy. Place on a cooling rack for a few minutes. Serve warm!
Notes
*egg substitute – One tablespoon flax seed and three tablespoons water. Mix in a small bowl and let sit for 5 minutes. It will become gel-like.
Oh, I wish I was there eating one of your fabulous muffins…so I will settle for baking them and calling you on the phone! I have ginger paste and Kite Hill (what a great name) on my grocery list.
Looking forward to 51 more of your five faves this year.
Happy New Year!
oh me too! I love the sounds of that! 51 more faves x 3!!! Isn’t it funny how we all have listed the Revlon drying tool as a fave?? Or did you? You were the one that found it!
KITE HILL IS ONE OF MY ITALIANS CLIENTS!THEY ARE JUST DOWN THE FREEWAY FROM US!
I AGREE GOOD PRODUCTS!
NO!!I WILL NOT BE DOING YOUR NUMBER 4……………….WHY?WE ARENOT DEAD YET!
HAPPY NEW YEAR AND YOUR CHILD IS GORGEOUS WHAT A MIX OF YOU TWO!I HAVE NEVER SEEN A PHOTO OF HER!
XXX
ahh, yes, Elizabeth, that’s right, they are in your neck of the woods, Hayward I think! You are not a minimalist, but I’m looking forward to getting rid of a few things that I no longer have any use for. Nothing home-related, all clothing and shoes. Thanks for your kind words about my “child” haha, she’s 27!
Great post, Annie!
I pinned the muffins for January baking.
Happy New Year!
Lynne! I think you’ll love them! Maybe not as much as french bread, but for a muffin!! 😉
TOT but I have been quite remiss in telling you thank you for the Staub rice cooker heads up. I had the Zo Fuzzy Logic for years (loved the name) but it was basically a one-trick (and rather large at that) pony. I have quite a collection of Staub, but didn’t know about the rice cooker. The combo of my Staub and my Control Freak induction cooktop, perfect rice every time…and that’s hard to do (at least my history with rice). So thanks and a very happy new year.
Well, that is so good to know!! Thank you! I love how you refer to your stovetop as your “control freak induction cooktop!”
Annie
Those muffins are right up my alley. I love adding yogurt to my baked goods I want to try these. That outfit you put together looks fabulous. So much to love here like usual.
Cindy, it’s actually kite hill sour cream, but I bet the yogurt would work too! x
The muffins sound so good…I had to look up ginger paste, never heard of it in my many years of baking, but it makes sense the ginger flavor would blend in better. Thank you…I do use the flax seed meal for an egg subsitute, and never use oil but applesauce instead.
Hi Joan! I love using ginger paste in recipes. It’s so quick and easy. This was the first time I ever used flax seed and water as an egg substitute, but I’m sure I’ll be doing it more.
Such great ideas for us this week. I will try the ginger muffins. There’s nothing like a healthy muffin with coffee in the morning.
Happy New Year.
Karen B.
I never make muffins – they always disappoint. This looks like a good one though and I love the use of a flax egg, which was a staple for the many years that Chelsea was a vegan!
Made a batch for Christmas morning and stole one for a taste test – delicious! Very ginger-y.
Thanks Lynn for reading and taking the time to comment! Merry Christmas!