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Healthy Gingerbread Muffins - Warm Spice, Soft Crumb, Better-For-You Treat

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups whole wheat pastry flour (or white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup unsulphured molasses (not blackstrap)
  • 1/3 cup pure maple syrup or honey
  • 1/3 cup plain Greek yogurt (2% or 5%)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup avocado oil or light olive oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk of choice (dairy or unsweetened almond), at room temperature
  • Optional: 1/2 cup finely chopped walnuts or pecans
  • Optional topping: 2 tablespoons turbinado sugar for a crunchy lid

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until combined.
  3. In a separate bowl or large measuring cup, whisk the molasses, maple syrup, yogurt, applesauce, oil, eggs, and vanilla until smooth. Whisk in the milk.
  4. Pour the wet ingredients into the dry. Stir with a spatula just until the flour disappears. Do not overmix. If using nuts, fold them in gently.
  5. Divide the batter evenly among the muffin cups (they’ll be about 3/4 full). Sprinkle the tops with turbinado sugar if you like a crunchy finish.
  6. Bake for 15–18 minutes, or until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Let them cool before peeling the liners to avoid sticking.