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Healthy Gingerbread Muffins Recipe

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  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Healthy Gingerbread Muffins are a delicious, nourishing treat perfect for the holiday season or any time you crave warm, spiced flavors. Made with wholesome ingredients like rolled oats, molasses, and warm gingerbread spices, these muffins are naturally sweetened with maple syrup and applesauce, offering a moist texture without refined sugars. Easy to make from scratch and dairy-free adaptable, they make a nutritious breakfast or snack option for the whole family.

Ingredients

Scale

Dry Ingredients

  • 2 cups old fashioned rolled oats
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1.5 teaspoons ground ginger
  • 1/4 teaspoon cloves

Wet Ingredients

  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 3/4 cups applesauce
  • 2 eggs
  • 1 egg white
  • 1/4 cup almond milk (or any milk of choice)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking.
  2. Make Oat Flour: Place the rolled oats into a blender and blend until they reach a fine, flour-like consistency, which serves as the base for these gluten-free muffins.
  3. Combine Ingredients: Add the baking soda, cinnamon, nutmeg, ginger, cloves, molasses, maple syrup, applesauce, eggs, egg white, and almond milk into the blender with the oat flour. Blend everything until thoroughly combined into a smooth batter.
  4. Fill Muffin Tin: Pour the batter evenly into the prepared muffin tins, filling each about three-quarters full to allow room for rising during baking.
  5. Bake Muffins: Place the muffin tin in the oven and bake at 350°F for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
  6. Cool and Store: Once baked, allow muffins to cool in the tin briefly before transferring to a wire rack. Store leftover muffins in the refrigerator for up to one week to maintain freshness.

Notes

  • Any type of milk works well in this recipe — whole milk, oat milk, or almond milk are all good choices, making it easy to make dairy-free muffins.
  • The molasses combined with the blend of warm spices delivers the authentic gingerbread flavor without added refined sugar.
  • Homemade oat flour is made simply by blending rolled oats until fine, providing a fresh, easy gluten-free flour alternative right in your kitchen.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 7g
  • Sodium: 180mg
  • Fat: 3.5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://piesbypaula.com/healthy-gingerbread-muffins-recipe/