Healthy Gingerbread Muffins

side shot of a gingerbread muffin on a wire wrack

5 from 1 vote

Warmly spiced Gingerbread Muffins are cozy, festive, and perfect for the holiday season! These are easy to make and come together in no time. Finish with a sweet vanilla yogurt glaze for a delicious breakfast or snack to enjoy this winter!

Prep Time10

Cook Time27

Total Time37

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Author: Rena

Ingredients

2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine kosher salt
2 large eggs at room temperature
2/3 cup brown sugar
1/3 cup vegetable or melted coconut oil
1/2 cup milk of choice
1/2 cup dark molasses

Vanilla yogurt glaze: (optional, but recommended)

1 cup Greek yogurt
1 teaspoon vanilla extract
½ cup confectioners sugar

Instructions

Preheat the oven to 425ºF and line a standard 12-tin muffin pan with cupcake liners. Or use silicone liners placed on a sheet pan.
In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, and salt. Set aside.
In a mixing bowl, use an electric mixer to whisk the eggs and sugar until fluffy, creamy, and double its size, around 2 minutes. Add the oil, and milk, and incorporate them into the mixture.
Add the molasses and whisk just until combined.
Add half of the dry ingredients and whisk with the mixer on low speed just until incorporated.
Add the remaining half and use a spatula to fully incorporate.
Divide the batter among your prepared cupcake liners, filling them at about 3/4 each.
Bake for 5 minutes, then reduce the heat to 350ºF and continue to bake for 22-25 minutes, or until the toothpick comes out clean.
To make the glaze: Using the electric mixer, whisk the yogurt together with vanilla extract, and confectioners' sugar until smooth. Refrigerate for 30 minutes. Drizzle over cooled muffins.

Notes

To store leftovers: Store at room temperature for up to about 2 to 3 days in an airtight container. If you need to keep them for a longer period of time, store them in the fridge for up to about 5 days, or in the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they are fresh out of the oven.
To freeze: Wrap each muffin in plastic wrap, then place them in a resealable freezer bag and freeze for up to 3 months. Label the bag with the date! Let the muffins thaw at room temperature or rewarm gently in the microwave to enjoy.

Nutrition