One of my favorite everyday treats for winter? These gorgeous, fluffy, perfectly sweet healthy gingerbread muffins.
Bake them up and your home will quickly fill with an incredible ginger molasses aroma. These beauties have wonderful sugar crusted tops that make them extra special and are truly perfect with a morning or afternoon cup of coffee.
Get these gingerbread muffins on your baking menu asap! You won’t regret it (and neither will Santa).
Ingredients in these gingerbread muffins
These healthy gingerbread muffins use simple, wholesome ingredients that give them the perfect amount of sweetness. They’re tender, fluffy and absolutely delicious. Here’s what you’ll need to make them:
- Flour: we’re using whole wheat pastry flour to give these healthy gingerbread muffins a dose of whole grains while keeping them nice and soft.
- Spices: you’ll need cinnamon, ground ginger, ground allspice (or cloves) and a pinch of salt for the perfect flavor.
- Sweeteners: these healthy gingerbread muffins are sweetened with a bit of pure maple syrup and blackstrap molasses.
- Wet ingredients: you’ll need an egg, a little plain Greek yogurt, milk (I prefer unsweetened vanilla almond milk) and coconut oil to give these muffins the perfect amount of moisture.
- Baking staples: you’ll also need baking soda and vanilla extract.
- Topping: I love sprinkling coarse sugar or sparkling sugar on top for a pretty, festive look!
Optional ingredient swaps
Need to make some changes? Here’s what I recommend:
- Mix the flours: instead of whole wheat pastry flour, you can also use white whole wheat flour or half whole wheat and half all purpose flour.
- To make gluten free: try a GF 1:1 all purpose flour, or you could try doing half oat flour and half almond flour. Please note I have not tested these to be gluten-free.
- To make vegan: feel free to make these muffins vegan by using a flax egg instead of an egg. Be sure to also use a dairy free yogurt in place of the plain greek yogurt.
- Swap the coconut oil: instead of coconut oil, feel free to use melted butter or melted vegan butter.
Healthy gingerbread muffins in 4 easy steps
- Prep your tin. Preheat your oven to 350 degrees F and line your muffin tin with muffin liners. I also highly recommend spraying the inside of the liners so that your muffins don’t stick.
- Mix the dry. Add all of your dry ingredients to a bowl and whisk until they’re combines.
- Mix the wet & combine. Add all of your wet ingredients (except the coconut oil!) to a separate bowl and mix until smooth. Then add your dry ingredients, mix until just combined, and fold in the coconut oil last.
- Divide and bake! Lastly, add your gingerbread muffin batter to your prepared muffin tin, sprinkle with sugar, bake & enjoy!
Pro tips
- Follow the recipe. The best way to ensure the success of these easy, healthy gingerbread muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Use room-temperature ingredients. If your egg is too cold or coconut oil is too hot you risk them coagulating. To bring your egg to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use it.
- Do not overmix the batter. If you overmix batter you’ll end up with gingerbread muffins that are more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
Storing & freezing tips
- To store: let the gingerbread muffins cool completely and then store these muffins in an airtight container at room temp for up to 4-5 days. If you find that your fresh baked goods tend to get soggy at room temp, simply store the muffins with a paper towel in the container.
- To freeze: These healthy gingerbread muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag for up to 3 months. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
The healthy gingerbread muffins are wonderful for anyone who LOVES all things gingerbread or even molasses ginger cookies. They would be lovely to bake up on Christmas morning, or anytime you need a treat. I love them the most with a cup of coffee.
More gingerbread recipes to try
I hope you LOVE these healthy gingerbread muffins as much as I do! If you make these, please leave a comment below letting me know how you liked them, or upload a photo to Instagram and tag #ambitiouskitchen!
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Ambitious Kitchen
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Ambitious Kitchen
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Gingerbread Muffins
Incredibly fluffy, healthy gingerbread muffins made with whole wheat flour, cozy spices and delicious molasses flavor. These easy, healthy gingerbread muffins come together in just 30 minutes and are the perfect breakfast or snack with a cup of coffee! One of my favorite muffins to enjoy during the winter.
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice or cloves
- ¼ teaspoon salt
- ¼ cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 egg, at room temperature
- 1 teaspoon vanilla
- ⅓ cup nonfat plain greek yogurt
- ½ cup unsweetened vanilla almond milk (any milk will work)
- ¼ cup coconut oil, melted and cooled to warm
- Optional: Coarse sugar or sparkling sugar, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a separate bowl, add maple syrup, molasses, egg, vanilla, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn't harden when mixed with other wet, cold ingredients.)
- Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. Enjoy with a cup of coffee!
Recipe Notes
Feel free to use white whole wheat flour, or you can use half whole wheat and half all-purpose flour.
To make muffins vegan: Instead of an egg, replace with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), be sure to use a dairy free yogurt too!
To make dairy free: Sub coconut, almond or soy yogurt for the greek yogurt.
To make gluten free: try a GF 1:1 all purpose flour, or you could try doing half gluten free oat flour and half almond flour. Please note I have not tested these to be gluten free.
Nutrition
Serving: 1muffinCalories: 134calCarbohydrates: 21.7gProtein: 2.8gFat: 4.2gSaturated Fat: 3.1gFiber: 2.2gSugar: 8.5g
Recipe by: Monique Volz | Photography by: Sarah Fennel
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181 comments
Mmmmm yum! Anything gingerbread I’m all for! These look amazing! Thanks for the recipe 🙂
Kinda obsessed with the thought of diving into one of these on a snow day. Such a good recipe!
YUM. Forgive me if this is a stupid question but is there a big difference between whole wheat flour and pastry flour??
Whole wheat flour and whole wheat pastry flour are similar but different in texture and color. Whole wheat pastry flour has a lower protein that regular ww flour, which will make your baked goods come out light and fluffy instead of dense. It’s just as nutrient dense as regular ww flour, so I highly recommend it!
I should’ve used pastry four…mine were a little dense! But still very flavorful and delicious! LOVED the ginger, molasses cookies too. Thanks for the healthy recipes!
can I use Honey instead of maple??
Yes, I think that would work just fine!
These sound perfect. Planning to make them for Christmas brunch. My love for blackstrap molasses is REAL. Mixed it into my oatmeal this morning with cacao and banana. Yum!
I had all of the ingredients already and it’s cooling in the kitchen! It smells delicious! I baked it as a loaf and can’t wait to dig in.
It tastes delicious! I can’t believe it’s so healthy!
these looks delicious! I agree that it helps to remember it is only a few days of our life re: treats and not becoming overwhelmed, however, my issue is that it seems to be much longer than a few days. the Christmas season and abundance of treats is really more like 2-3 weeks. I still find myself getting anxious! it’s tough 🙁
Would you recommend using a cup for cup blend to make these gluten free?
These look wonderful! I love all the ingredients you used. Thanks for the recipe!
– MAK
These were very tasty! My kids loved them. Thanks for the healthy christmas recipe!
Can I use gluten-free baking flour instead of whole wheat?
I think that might work well! 🙂 I haven’t tested it though, so I can’t be certain.
WOW! These look so airy and fluffy, and I ADORE gingerbread flavors. Definitely perfect with a cup of coffee 🙂 Can’t wait to try!
I love the way molasses sweetens and flavors treats! And I’m totally with you…I’ve eating WAY more cookies and bread than usual, but I just say ho ho ho {and thank the sweet Lord for maternity jeans and being pregnant over the holidays! LOL!}! 😉
can almond flour be used?1aà
I haven’t tried it but I’m not sure that it would work well. I’m sorry!
can almond flour be used?
I made them yesterday and they tasted so good. They actually made the whole house smell delicious.
Thank you!
Looking for gingerbread muffins to make with my toddlers and 2s class and what do I find but Healthy Gingerbread Muffins by Ambitious Kitchen. No need to look further for something delicious AND HEALTHY. I know I’ll find it here. Thanks again Monique.
These look and sound amazing!
Xo,
Megan at Lush to Blush</a
I usually make a gingerbread trifle for Christmas and I’m thinking of swapping the gingerbread that goes in the trifle for a few of these muffins broken up- would that work do you think? The trifle is made up of a cranberry compote and white chocolate lemon cream as well.
Yes, I think that would work amazingly!
These look so wholesome and delicious! A great yummy way to balance all of the indulgent holiday treats.
[…] Healthy Gingerbread Muffins from Ambitious Kitchen {so beautiful}! […]
Can I use canola oil instead of coconut?
Yes, you can!:) I did so and they turned out perfect!
Followed the directions above and these are perfect, not too spicy from the ginger and a nice crust on the top. Another one in the books for the Muffin woman!
Just made these and they are divine! I couldn’t believe how easy they were! They are going into heavy rotation. Thank you so much!
I can’t tell you how much I love these muffins! They taste so unhealthy and rised so wonderfully and are so fluffy, even though I used all whole wheat flour! Thank you so much!
These are amazeballs. I make them when I get down to the last egg in the box and then I throw them in the freezer for quality snackage. Wonderful recipe!
Went out on a limb and mixed all the wet ingredients with a large, chopped up carrot, and a cup of golden raisins in my blender (I am too lazy today to hand-grate my carrot!). Everything else in your recipe I followed exactly. And it was AMAZING! Next time I make these I think I’ll throw in some walnuts, too. I’m positive your original recipe is just as if not more amazing, but I like to throw in veggies and other healthy options as much as I can into recipes!
Delicious! I’m glad those add-ins worked out for you 🙂
[…] 6. Healthy Gingerbread Muffins […]
These are awesome! I added an extra egg (white only) and used 1 1/4 cup whole wheat flour as opposed to 1 1/2. So fluffy!
So glad you enjoyed! Yes – some of the fluffiest muffins 🙂
[…] *Gingerbread Muffins by Ambitious Kitchen […]
[…] Gingerbread Muffins from Ambitious Kitchen: You guys I have made these muffins three times in two weeks they are that good! They have turned out differently each time, but that’s the art of baking. I definitely will be baking them again before the holiday season ends. […]
[…] gingerbread muffins from Ambitious Kitchen are wonderful for anyone who LOVES all things gingerbread or even molasses ginger cookies. The […]
[…] Gingerbread Muffins. […]
These muffins were delicious! They are so fluffy! I followed the recipe exactly, and will definitely be making them again!
So happy to hear that! Love these ones 🙂
I went out and bought all the ingredients to make muffins and they turned out to be fabulous! These muffins are so moist and scrumptious. I just love them. There so easy to make and a great for on the go breakfast with your coffee. I loved them so much I am making a batch for my co-workers. Thanks Monique!
So happy to hear that Maria!! One of these with a cup of coffee is my fav combo 🙂 Hope your co-workers love them too!
I loved these! I used half wheat flour, half almond flour. A hit with everyone.
I kept them in a Tupperware on the counter and saw little mold spots after a couple days… a guess they need to be kept in the fridge?
Also, other than spraying liners, any tips on preventing sticking?
Thanks again!!
I’m glad the flour subs worked out for you! I’d suggest moving them to the fridge after a day or two just in case – the moisture can really vary. Give those liners a really solid spray!
Oh my goodness, these are so wonderful. Like…. so, so, SO good!! Literally, every single member of the family loves them and 4 out of 5 asked for seconds! I feel so good about them being naturally sweetened and containing super healthy molasses. I’m going to double the batch next time 😉
Thank you!!!
So happy to hear that Kristin! And YES love molasses in muffin recipes like this one 🙂 You’ll have to try my Grandma’s Bran Muffins next (they have that delicious molasses flavor!)
Absolutely delicious! The texture of these muffins were spot on, and I loved how the muffins are only lightly sweet. Definitely going to be a regular breakfast with coffee in the morning! Love it!
Any advice how long these stay on the counter or in the refrigerator? Can these be frozen individually in foil and warmed up in the microwave?
Love these with a cup of coffee in the morning! These should stay good for a couple of days on the counter, and about a week in the refrigerator. You can definitely freeze them and warm them up later, too!
These were absolutely wonderful! Both of my children begged for another! Going to make them again for Christmas morning!
Amazing! Such a great idea for Christmas morning 🙂
These sound delicious! Has anyone used a GF flour & had success? If so, what exact flour did you use? TIA.
I used Bob’s Red Mill 1:1 flour worked great!
I made these using regular whole wheat flour (since stores around here didn’t have the pastry variety) and they were still very light and fluffy. I think next time, I’ll bump up the spices. Quick question: Vanilla is listed as an ingredient, but I don’t see it in the recipe itself. Did I miss something? Should it be used? Thanks for the yummy recipe!
Perfect! And thank you for the catch – I’ve added it to the instructions (just mix in with your wet ingredients). Enjoy!
These were AMAZING. The description said something about allspice but the recipe didn’t include all spice. Was I supposed to add all spice somewhere? They certainly were divine without all spice. I used vegan butter instead of coconut oil cause I didn’t have any on hand. I used coconut yogurt instead of dairy yogurt. I didn’t add sugar on top. Still delicious and I will be making them again this week. 😉 I didn’t use liners I just used vegan butter to grease my muffin tray and it was fine.
Sorry, I meant to click ‘5’ stars but when I went to correct the rating, the ‘Post Comment’ button was pushed instead (serves me right for posting from my phone where the button is right beside the rating! lol ).
These are defintiely ‘5’ stars!
Thanks Sam! And you’re right, no allspice in these. So glad you loved them (and those swaps are perfect for making these dairy free!)
Made with GF flour (Bob’s Red Mill 1:1) and they were delish!!
Perfect! Glad you enjoyed!
[…] 6. Healthy Gingerbread Muffins […]
I have 2 questions and I reread your blog & watched the video but didn’t see the answers in either. The recipe says to melt the coconut oil, have egg at room temp, but nothing about the yogurt or almond milk. Now I probably should have thought of this but I was happily following the recipe. Added yogurt, egg & milk & instantly the coconut oil started to solidify, a lot!
2nd, after I put it in the oven I saw that the ingredient list called for 1 tea vanilla, but the instructions & video did not. I’m baking them anyway but anybodys guess what they will taste like. The dough on left in bowl was not so tasty so we’ll see. Bummer cause they sounded so good 🙁
Hi! Apologies for any confusion – the coconut oil should be melted and cooled so that it’s not hot, and then the vanilla can be added with the wet ingredients (per the instructions). We must’ve missed the vanilla in the video – sorry about that!
HI I am in Australia and don’t really like the taste of molasses so substituted golden syrup. I also used half almond flour and half plain flour as didn’t have the correct flour. These are out of the oven and they are seriously good. Super light and fluffy. They would be great with some pear chopped through also.
Thanks for a great easy recipe that has flavour
Glad those swaps worked out for you! They’re a great snack or breakfast 🙂
First time baking with whole wheat pastry flour and loved how fluffy the muffins turned out. I had never been interested in molasses but decided to broaden my horizon this time. It really paid off. Thank you for this recipe.
So happy you stuck with the whole wheat pastry flour + molasses! They’re game changers 🙂
Can I replace the blackstrap molasses with something else?
Unfortunately no, the blackstrap molasses (or regular molasses) is what gives these their gingerbread taste.
We don’t eat yogurt, possible to omit it from the recipe? If not, is there a good substitute for it? Thank you!
You can try using coconut milk or almond milk instead 🙂
I LOVE these muffins, make them all the time as the recipe is, no substitutions needed!
.
Amazing! So happy you love them.
Hi, here in Brazil it’s difficult to find maple syrup and it’s very expensive. For what I can change it or balance any onther ingredient!
Thanks! Love you recepies <3
hi! you can replace with honey 🙂
What would be the sub to make gluten free? Thank you!
Use 1 cup almond flour and 1 cup oat flour 🙂 or you can use 1:1 gluten free baking flour.
I made these using 1 cup garbanzo flour + 1/2 cup oat flour to keep them gluten free, and they came out perfect!
Great! So happy to hear that.
This has become the new family favorite muffin recipe! I like to make gingerbread cake to have with eggnog (using fresh eggs from our chickens and raw farm milk) and homemade applesauce, but I was looking for a quick alternative one morning and came across this recipe. It was a cinch to make, and so flexible given the various choices of ingredients. I halved the recipe the first time, and found that a whole egg for that amount was perfect. The next time I put two eggs in for the full recipe, but would like to experiment with just one again. I also plan on adding some grated fresh ginger for some extra zing. Thanks so much for the great recipe!
Amazing! So happy to hear that and glad those little adjustments worked out well. Yum!
The gingerbread muffins were fantastic! I followed the recipe directions as written, but substituted regular flour with Bob’s Red Mill 1:1 baking flour. The muffins turned out great and the gingerbread flavor is amazing. Thank you for this recipe.
Perfect! I’m glad that swap worked out well 🙂
As usual, AK is our go-to for all baked things and these are D E L I S H. Big hit with the 3 year old and 8 month old (two months in with solids 💪🏼)…especially warmed up with some butter
Amazing!! So happy to hear that the little ones loved them 🙂 and so good with butter!
Was clearing out cabinets and had some molasses and was wondering, what can I do with this?? Google leads me here I give it a go and they’re delish! Light, slightly sweet and a perfect snack between meals. Thumbs up!
Perfect! So happy you found these!
I can’t have whole wheat flour so I substituted it for a one-to-one gluten free flour, a scoop of collagen protein, and added a finely diced apple just plucked from the tree, and they were perfect! My only wish is for the gingerbread flavor to be a little stronger, but I will play with the spices a little bit next time and maybe add more ginger, as well as some crystallized ginger.
They are so light and fluffy. Will make them again!
Glad you enjoyed!
Wonderful muffins, easy to make, great texture. Some ingredients were not easy to come by, but manged to find them all. The only thing for me that there was not enough ginger (personal thing, I love ginger). Next time I will just add more ginger. Would recommend everyone to try. My son loved them I only made them yesterday and there is only three left. Sad face, need to make more (and hide them). Thanks for the idea.
So glad you loved these! And yes feel free to add more ginger next time 🙂 They’re great to keep in the freezer if you make a double batch, too!
Could almond flour be substituted 1:1 in this recipe?
I wouldn’t recommend it – sorry! The texture will be very off.
Can I use applesauce instead of Greek yogurt?
I haven’t tried it but let me know if you do!
I just made these and they are so light and fluffy. Just the right amount of sweetness and so satisfyingly delicious. I love when a treat can be made healthier and still taste great!
Absolutely! Glad you liked them!
I think you forgot to include the vanilla from the ingredients into the instructions!! But these are so yummy and easy to make this holiday season!
Thanks for the catch! Glad you enjoyed 🙂
So good. My husband started off by saying “ew…gingerbread.” Okay, buddy, strike one. As I was mixing everything together – super easy and quick to throw together – he said, “Well, it does smell pretty good. I’m just not a gingerbread fan.” *eyeroll* Once they were in the oven and the smell of warm spices filled the house, he said they smelled good. My three year old was drooling over them waiting (he helped with the muffin liners – definitely spray them, I didn’t – my bad…). ANYWAY, my husband has had three in less than 24 hours, my three year old has had four of them. I’ve managed to elbow my way to the plate once to get one. They’ll definitely be gone by the end of today. It’s a favorite for sure! Turns out, my husband doesn’t like dry, hard gingerbread.
Haha love that! I’m glad you both enjoyed 🙂 these are way different than traditional, dry gingerbread or gingersnaps!
These muffins are bomb. A definite repeater. I used half all purpose and half whole wheat flour. I can’t find white whole wheat or wheat pastry anywhere, but these turned out perfectly fluffy.
Perfect! Great idea to mix the two 🙂
These are DELICIOUS! So quick to mix up for a morning snack. So crips on the outside and soft and fluffy inside. I didn’t have Greek yogurt on hand so I subbed the Greek yogurt for mashed ripe banana. I will for sure make these several more times before the end of the holidays.
Absolutely! I’m glad that worked out well!
Absolutely! Glad you enjoyed!
I was craving gingerbread and made these with King Arthur Gluten Free Measure for Measure Flour. They came out great! Next time I think I’ll try adding dried cranberries or raisins. Thanks Monique
OOPS! I forgot to rate these. I should have given the Gingerbread muffins 5 stars! Even with my gluten free flour. Thanks
Perfect! I’m glad that worked out well!
Will try this recipe over this holiday
I do love your skillet brownies which I do in a mini muffin tin
Love that!
One fabulous recipe. I made several substitutes: whole wheat flour instead of ww pastry flour; sweet almond oil instead of coconut; unsulphered, organic molasses instead of blackstrap. Instead of 1/4 t. of allspice, I used a 1/4 t each of allspice and cloves. These muffins have a great look, delicious flavor, great crumb. That was exactly the recipe I was looking for. On a gloomy mountain day, I craved gingerbread but in muffin format. BINGO. Thanks for an easy, foolproof recipe.
I’m glad that worked out well! Such a great snack or breakfast 🙂
Wow these are amazing! I used a flax egg because I didn’t have any eggs on hand and they were still heavenly. Kids loved them too! Will definitely be making these again soon!
I’m glad that worked out well! Perfect breakfast or snack 🙂
Hi! Would this work with just all-purpose flour? Thanks!
Yes that should be fine!
I plan to make these tomorrow as they sounds perfect for xmas breakfast. What can I substitute molasses with as I can’t eat that…
Unfortunately molasses is what gives these a true gingerbread flavor, so I can’t suggest a substitute. Sorry!
I made these last night and they were such a fantastic and light but cozy after dinner dessert. I’m so excited about them that I told a good friend I’ll be making her a dozen tomorrow!!
Love that!!
My kids love these! So good!
I’m so glad!
These are so good! I didn’t have whole wheat pasty flour, I used all purpose and subbed 3 Tb of the flour for 3 Tb corn starch. They were super fluffy. I will use whole wheat flour plus cornstarch next time.
I’m glad that worked out well! Perfect snack or breakfast 🙂
These muffins are amazing. I have made them several times. They freeze very well. Thank you for sharing your recipe.
So happy to hear that!
I made these using GF flour and they were amazing! My kids love them too. Perfect for this cold winter day in Minnesota. Will definitely be keeping in the muffin rotation.
Perfect! Such a great snack or breakfast for winter.
Lovely recipe, though gluten in whole wheat pastry flour is ‘healthy’ for me – so i subbed 1 cup GF flour, 1/4 cup buckwheat flour & 1/4 cup almond flour. Also reduced the sugar content by subbing applesauce for the maple syrup. Even with all those substitutes the recipe came out well 🙂
I’m glad that worked out well!
I’ve made these about 5 times since Christmas! They’re so good! I love them and my 18 month old and 4 yr old love them. They’re great for a quick snack!
Wont let me leave 5 stars, but I give them 5 stars! I’ve made these so many times. My kids love them too
Perfect way to get a little taste of the holidays without the major calories! Delicious!
Absolutely!
Absolutely delicious, fluffy muffins! Lovely cozy flavour from all those spices and molasses! I used wholewheat flour (not pastry) and they turned out delicious still!
The best! Glad you enjoyed 🙂
I make these as written and they always turn out amazingly!! One of my favorite muffin recipes! Thank you 🙂
So happy to hear that! Glad you love them 🙂
I love this recipe… For the first time in my life i followed it to the T…. almost…I used a heaping tsp to measure cinnamon and ginger. Than I added less than a TBL of coconut sugar… I don’t know why.. I kind of freaked out wanting my family to like it. But I did use pastry flour and all the other specifics.
I kept everything at room temp… even slightly warming the yogurt in the microwave for 30 seconds on 50% power level.
THEN at the end I used 3 mini loaf pans because I like to cut up portions nice and small before freezing.
One pan I topped with course baking sugar… the second I put in some hard fresh pear, finely cubed… and the third mini choco chips. The pear was the best… slightly moister.
That said, the recipe was correct… light fluffy moist… even with no “fixins”. I HIGHLY recommend this… and if you play with it… leave one pan true… (almost true) to the recipe:-)
THANK YOU! My search for the perfect gingerbread muffin is over!
SO happy to hear you loved this one, Madelyn! Thanks so much for all the tips & mix-in ideas!
These were amazing!! For so little maple syrup, they tasted so sweet! Ive been making lots of healthy muffins lately, and these topped them all. They’re the bomb!
Yay! So happy you loved these!
My go to Christmas muffins! Anything gingerbread around the holidays is so special. These muffins are perfect for those mornings!
Oh my goodness, you need these muffins in your life! Not too sweet, the spices shine. Healthy, cozy and delicious! I will be making these on repeat.
I’m so glad you loved them, Eileen!!
I made these with all purpose flour and they were very, very good! Like all AK muffin recipes they are just the right amount of sweetness. My boys loved them!
Awesome! So happy you guys loved them!
Outstanding recipe! Made them GF/Ve as I’ve got Celiac disease and used the Simple Mills pancake mix and Bob’s 1:1 GF AP flour and they turned out beautifully! Used a flax egg and coconut milk yogurt and added 1/2 tsp baking powder as GF needs a little extra help. Also made 9 muffins vs 12, again, as GF tends not to rise as much.
These are incredible and I highly recommend them! Thanks Monique and AK Team!
Xo and Merry Christmas
Nice–glad that all worked well and that you enjoyed them!! Merry Christmas to you, too 😊
These are so delicious. We followed the recipe without any changes and it was just sweet enough without over doing it, and a really nice texture. Thanks!
These are great! Followed the recipe as is and they turned out fluffy and with the perfect blend of spices/flavor. I added a little bit of natural PB on top for a boost of protein for breakfast. YUM!
Love this recipe. Added golden raisins and a little chopped candied ginger. Yumm!,
Thanks so much for this recipe! I actually omitted the egg, used regular whole wheat flour, and plant based yogurt and they came out beautifully. My family loves gingerbread cookies and this is basically a gingerbread cookie but in muffin form. I will be making these a lot through the holiday season. And the recipe was so quick and easy too!
Can I swap some wheat germ for the flour? Increase fiber content?
Can I use regular molasses instead of blackstrap?
Yes! That should work! Enjoy 🙂
Lite and delicious! It’s not overly sweet. I sprinkled powdered sugar after they cooled down. 😋
These were so dang amazing. Gone immediately! So, a few days later … I doubled the batch and made more! Unfortunately, I doubled ANOTHER recipe and it was horrible! So I’ve save this one and pinned it.
Best. Ever. Muffin. Recipe.
I literally crave these on repeat, Christmas season or not. Best batter, best texture, unique and outstanding nostalgic flavor. Thank you so much for this recipe!
Ah this is seriously the best, I am so glad you’re loving these muffins. Thanks so much for your comment – I appreciate it ❤️
Is it okay to use full fat instead of nonfat yogurt? I always have full fat yogurt on hand
Hi Julie – I haven’t tried it, but full fat should work! Let me know how they turn out for you.
What’s your favorite brand of blackstrap molasses? I’ve never purchased it but noticed the reviews vary.
I love using Wholesome Sweeteners!
Not a keeper in this house. Staring at the untouched batch as I type this. The feedback is that it’s bland. I live in a house where a winner is gone in a blink of a an eye so you know when it’s a stinker.
Sorry to hear that these weren’t a winner! I would double check the measurements and make sure you added enough sweetener and spices as these should be delicious with all of those.
I loved this recipe! Being gluten intolerant, I wanted to see if I could make it gluten free. Instead of the whole wheat pastry flour I used 3/4 cup almond flour and 3/4 cup oat flour. Before adding in the melted coconut oil the consistency seemed a little thin, so I added a few spoonfuls of 1:1 gluten free flour (I used Cup4Cup). I mixed, let it sit a few minutes to absorb, then checked the consistency again, it still seemed a tad thin/liquidy. I added a few more spoonfuls of the flour. It seemed good, so I mixed in the coconut oil. I’m guessing overall I used maybe 1/4-1/3 cup of the 1:1 GF flour. I made 12 muffins, they were definitely filled over halfway, but it turned out just fine. When baking, I started checking a few minutes before the recipe called for. A great experiment, wish I had the exact proportions, but I will be repeating soon! So delicious and feel guilt-free eating them!
So glad those swaps worked out for you! Perfect snack 🙂
These turned out perfectly! I might add a bit more ginger next time, but that’s just a personal preference.
Amazing! Glad you enjoyed!
Can I make this as a sheet pan cake?
Hi! I’m not sure what the baking time will be in a sheet pan, but let me know if you give it a try! You’ll just have to watch very closely.
I’m not sure if I’ve rated this recipe before, but I’ve made it so many times and it’s one of my absolute favorite muffin recipes!! So full of flavor and a delicious, moist cakey texture!! Works with honey in the place of maple syrup too!!
Amazing! So happy to hear that!
These turned out amazing! I used one third almond flour, one third all purpose and one third spelt flour because they were all I had. My coconut oil did coagulate a bit but it didn’t matter, the crumb on this is 🔥🔥🔥! Whole family is gobbling them up, including my 3 yo. I didn’t have coarse sugar so I sprinkled mine with hemp hearts for the colour contrast. I think next time I’ll add raisins because my family loves them. Thanks for the excellent recipe!