Healthy gingerbread muffins with a nice amount of ginger and cinnamon to give them a hefty level of spiciness!
One of my favorite things to eat around the holidays is gingerbread-flavored anything. I love the spices, along with the deep, complex flavor of molasses. I had a deliciously spicy slice of gingerbread loaf last week from a bakery in Manhattan, and it inspired me to create a healthy gingerbread muffin recipe that also had a good level of spice.
This gingerbread muffin recipe is moist, spicy, and super delicious. It has a good amount of spice since I like a bit of a kick in my gingerbread. I use mashed bananas as the main sweetener (don’t worry – they don’t taste like banana muffins!), but also use a small amount of molasses to give them that deep molasses flavor that is necessary in gingerbread. Be prepared for your house to smell like the holidays when you bake these muffins!
Using Sugar Substitutes
I recently decided to actively try and cut out a decent amount of sugar from my diet. Of course, there will still be plenty of dark chocolate. I mean, I haven’t lost my mind. There will ALWAYS be dark chocolate in my life. What’s more, I have a huge sweet tooth. Therefore, dessert will always be a part of my life as well, but I wanted to play around with recipes that incorporate refined sugar substitutions.
Bananas and dates are some of the healthiest options when substituting sugar in a recipe. Although they still contain natural sugar, they also contain fiber, which slows down the rate at which the body absorbs the sugars from the fruit. Therefore, I have been making A LOT of (healthier) desserts lately to try and figure out what works best and what I like. So far, bananas are one of my favorite substitutes. What do you like to use?
How To Make Healthy Gingerbread Muffins
Preheat oven to 375 degrees F. Grease a muffin tin with non-stick cooking spray or butter. In a small bowl, whisk the olive oil with the molasses.
In a mixing bowl, whisk the eggs, mashed bananas, sour cream, yogurt, milk, ginger, vanilla extract, and orange zest. Add the olive oil and molasses.
Add the flours, baking soda, salt, and dry spices. Stir a few times until just combined. Scoop into muffin tin and place a piece of candied ginger on top of each muffin. Bake for 17-20 minutes (if making mini muffins, bake for 10-12 minutes) or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.
How do I make this recipe vegan-friendly? Easy! You can substitute 1 flax egg for the egg, and use any non-dairy alternatives for the yogurt, sour cream, and milk.
Can I make a less spicy version of this recipe? Absolutely! Just cut the amount of spice in half and you will have much milder muffins.
How do I store these muffins? Store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Would you recommend adding nuts to this recipe? Sure! Add 1 cup of chopped and toasted nuts of your choice. Walnuts or pecans would taste great in this recipe.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Breakfast Recipe Ideas!
Healthy Gingerbread Muffins
- 1/2 cup extra-virgin olive oil
- 1/3 cup molasses
- 1 egg
- 2 ripe bananas mashed
- 1/4 cup sour cream
- 1/4 cup Greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1 tablespoon fresh ginger sub 1 1/2 teaspoon ground ginger
- 11/2 cups all purpose flour
- 1 cup whole wheat flour
- 11/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Candied ginger roughly chopped
- Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. In a small bowl, whisk the olive oil with the molasses.
- In a mixing bowl, whisk the eggs, mashed bananas, sour cream, yogurt, milk, ginger, vanilla extract, and orange zest. Add the olive oil and molasses.
- Add the flours, baking soda, salt, and dry spices. Stir a few times until just combined. Scoop into a mini-muffin tin and place a piece of candied ginger on top of each muffin. Bake for 10-12 minutes (if making full-size muffins, bake for 17-20 minutes) or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.