These Healthy Gingerbread Muffins are full of warm cozy flavors, robust spices, and taste like Christmas! The smell of these muffins alone will make it feel like the holiday season and bring you lots of joy. Not to mention they taste like a classic gingerbread cookie, so you’ll feel fond memories from a bite of these muffins! They’re perfect for the holiday season or any time of the year!
Gingerbread Muffin Inspiration
Oh my goodness, how I love gingerbread! I know it’s not everyone’s favorite, but anyone that loves a classic gingersnap or gingerbread will fall in love with these muffins! Gingerbread is such an iconic Christmas flavor! I used to love baking gingerbread cookies with my sisters every year, a few weeks before Christmas. We planned a day to bake all of our favorite cookies, and gingerbread was always on my list. The smell of these muffins sends me back to baking cookies at Christmas time, and the memories are so sweet.
Gingerbread Muffins Ingredients
- Unbleached all-purpose flour
- Whole wheat flour
- Turbinado sugar or brown sugar
- Ground cinnamon
- Fine sea salt
- Baking powder
- Baking soda
- Instant coffee
- Vanilla extract
- Coconut oil
- Unsweetened vanilla almond milk
Muffin Ingredient Substitutions
I use a mixture of whole wheat and all-purpose flour for these muffins, but you could easily substitute gluten-free baking flour for a gluten-free version. Almond milk is my non-dairy option, but coconut milk can replace it for a nut-free version. Coconut oil is used for the fat in this recipe, but I know some people don’t care for the taste. You can replace it with canola oil or another neutral-flavored oil, and the results will be the same. Whatever your preference is, these muffins are perfectly customizable to your taste!
The other ingredients in these Healthy Gingerbread Muffins are essential to get that rich flavor of gingerbread. Ginger is the main spice, obviously, but I use cloves and cinnamon, and a touch of instant coffee for a pump of flavor! Molasses is also a classic ingredient in gingerbread and makes the muffins moist and rich. Molasses isn’t too sweet, that’s why I added some Turbinado sugar to add additional sweetness.
Muffin Making Equipment
- 2 large mixing bowls
- Measuring Cups
- 12 Cup Muffin Tin
Ginger Health Benefits
Besides the fact that these muffins are delicious, there are even more reasons to love them! Ginger has so many incredible health benefits that add a lot to our diets! Here is a list of all the ways ginger benefits us!
- Supports your immune system.
- Reduces your risk of diabetes.
- It’s an anti-inflammatory.
- Settles an upset stomach.
- It can also curb morning sickness.
- May help prevent heart disease.
- Can lower your risk of cancer.
- Also, it has metabolic properties that can help you lose weight.
Overall, ginger is an amazing ingredient that I love adding to my cooking and baking. If you would like to read more about healthy ginger benefits, this good housekeeping article and article from The Hobbit Hold Blog will give you all the details!
I hope you love these Healthy Gingerbread Muffins! You should also try my other seasonal muffin recipes, like my Healthy Pumpkin Spice Muffins, Healthy Chocolate Chip Pumpkin Muffins, and Healthy Apple Cinnamon Muffins.
Healthy Gingerbread Muffins
- 2 Large mixing bowls
- Measuring cups and spoons
- 12 Cup Muffin tin
- 1 1/4 Cups Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 1/3 Cup Turbinado sugar or brown sugar plus extra for sprinkling on top
- 2 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Ground cinnamon
- 1/4 tsp Fine sea salt
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Instant coffee
- 1 tsp Vanilla extract
- 1/4 Cup Coconut oil melted and cooled slightly
- 1 Large Egg
- 1/4 Cup Molasses
- 1 Cup Unsweetened vanilla almond milk
- Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray or line with paper liners.
- In a large mixing bowl, add the flours, baking powder, baking soda, spices, instant coffee, salt, and turbinado sugar. Whisk together to combine.
- Add the vanilla, coconut oil, egg, molasses, and almond milk to the bowl and mix them with a spatula
- Pour the wet ingredients into the bowl with the dry ingredients and whisk everything until combine. Use a spatula to scrape down the sides of the bowl.
- Using a measuring cup, fill the muffin tin equally, about 2/3 of the way full each. Sprinkle the tops with turbinado sugar
- Bake the muffins in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done
- Let the muffins cool in the tin for 10 minutes and then remove and place on a wire rack or large plate to finish cooling.
- The recipe makes 12 regular sized muffins.
- The muffins can be frozen for up to 3 months: Place in two zip-top bags and seal shut. Then defrost them on the counter when you’re ready to eat them.
- Keep the muffins in a plastic container or plastic bag on the counter for 3-4 days, or in the fridge for up to 5.