Description
These healthy gingerbread muffins are made with coconut oil, whole wheat flour, and real maple syrup. So puffy and so delicious!
Ingredients
Scale
- 1/2 cup coconut oil
- 1/3 cup molasses
- 1 egg
- 1/2 cup real maple syrup
- 1/2 cup light sour cream
- 1/2 cup milk
- 1 tablespoon fresh ginger paste (sub 1 teaspoon ground ginger)
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- turbinado sugar for topping
Instructions
- Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
- In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the coconut oil (30-40 seconds in the microwave is fine if you’re rushed). When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.
- Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Keywords: healthy gingerbread muffins, gingerbread muffins, healthy muffins