This easy Healthy Triple Ginger Gingerbread Muffin recipe yields amazing bakery-style results! You will love these because they are quick to make, require only one bowl and no electric mixer and contain no butter or white sugar! The best healthy holiday recipe!
Well, hello there gorgeous Triple Ginger Gingerbread Muffins waiting to be eaten for breakfast (or as a snack, as dessert or just because)! I already gave you a sneak peak of these lovelies on Instagram yesterday and now I’m ready to share the recipe!
Now I’m usually a bit torn during the holidays: I want to continue feeding my family a healthy and balanced diet but I also want to indulge in all the holiday flavors out there.
That’s why I created this recipe for healthy gingerbread muffins during the holiday season last year. And when Branimir begged me to make them again a few days ago I couldn’t resist sharing them with you!
They are super easy to whip up because you only need one bowl, no electric mixer and a few ingredients I bet you already have at home!
They contain no butter but are made with a tiny bit of oil instead – you could even use coconut oil for an extra health boost!
There is a bit of brown sugar in the recipe but way less than you would find in an ordinary muffin recipe because there’s also sweetness coming from the honey. They are partly whole wheat, low fat and 100% delicious.
Now I made one mistake this time round: I added crystallized ginger and Branimir didn’t like this at all while I absolutely loved it.
So if you’re not the triple ginger kind of person I recommend substituting golden raisins or omitting the add-ins completely, they still turn out big, airy and just about perfect.
I even made them once when I completely forgot to add the sugar and while they were less cakey and more like a bread we still devoured them in no time. I made these in a jumbo muffin pan to have them turn out like the huge and soft bakery-style muffins we all love to enjoy with our morning coffee but you can also bake them as normal-sized muffins, just watch the baking time.
Now I don’t normally count calories but I was just so curious to know the nutritional values for those Gingerbread Muffins so I typed them into a calculator and was blown away!
Even the huge jumbo muffins only contain 360 calories each (an average bakery muffin has at least 500!), less than 10 grams of fat and only 10 grams of sugar! How amazing is that? And if this wasn’t my final selling point, just look at them again and try to resist making them:
See, I knew it – not a chance! Happy holiday baking!
Healthy Triple Ginger Gingerbread Muffins Recipemade it? tap the stars to add your rating!
- 2 tablespoons oil
- 1/4 cup applesauce
- 1/4 cup liquid honey
- 1/4 cup brown sugar
- 2 tablespoons molasses (don't use blackstrap)
- 1/2 cup low fat milk
- 1/2 cup low fat yogurt
- 2 eggs
- 1 teaspoon fresh ginger root (minced)
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Pinch of salt
- 1/4 cup crystallized ginger (chopped (OR substitute golden raisins OR omit))
- 1 tablespoon brown sugar
- Preheat the oven to 360°F and lightly grease a jumbo muffin pan or spray with cooking spray.
- In a large bowl whisk together all wet ingredients. Sift in the dry ingredients and stir until just combined, a few lumps are ok. Gently fold in the crystallized ginger.
- Distribute the batter evenly amongst the muffin cups, sprinkle with brown sugar and bake for 35 minutes or until a toothpick inserted comes out clean. Allow the muffins to rest in the opened and switched off oven for 15 minutes before removing them to cool on a wire rack.