Healthy Gingerbread Muffins

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I am a little ashamed to admit that I am a food blogger of almost four years and I just baked gingerbread for the very first time. Sure, I’ve eaten gingerbread cookies at some point in my life, but have I ever baked gingerbread in any form by myself? I truly don’t think so.


When I saw the delicious-looking Healthy Vegan Gingerbread on Hummusapien, I knew that this was my year. As I typically do with recipes, I decided to switch things up a bit, partly due to what I had on hand, but also some personal preference stuff.

I’ve made this recipe a couple times now (two, to be exact). Yeah, I’m still not the food blogger that tests her recipes ten times to make sure it’s perfect before posting. Ain’t nobody got time for that when they have a full-time job + a food blog that already feels like another full-time job. Not that I don’t love doing this, but I don’t exactly have time to cook and bake 24/7. SUE ME.

Anyway, the first time I made this gingerbread I was a little caught off guard by the bold flavor of the molasses. That stuff is no joke. At first I thought it was too much. Then I took a few more bites, and it slowly grew on me. Then I drizzled white chocolate and almond butter all over it and I was officially sold. ; )


However, I wanted to try it again, this time using less molasses, just for comparison sake. I recently received some Premium Silan from Soom Foods. If you don’t know what Silan is, don’t feel bad — I didn’t either. ; ) Silan is made from 100% steamed and pressed dates, and contains less sugar than honey, agave and maple syrup, but has a very similar appearance, texture and flavor profile. It can be used in a wide variety of ways, including baking!


In the second batch, I decided to replace 1/2 of the molasses with the Silan, and I can truly say that I have found the perfect flavor that makes my taste buds dance (and Ethan’s taste buds agree).

I also substituted ripe bananas in place of pumpkin puree, because I had some sitting on the counter looking all sad just waiting to be used in a recipe. I rarely let my ripe bananas go to waste. (If I don’t have time to bake, I peel them and freeze them for smoothies). I also used two real eggs instead of flax eggs, but of course those are both still options for anyone who wants or needs to make those swaps!


Lastly, I thought, why not make them into muffins? As much as I love a good loaf of homemade bread, muffins are so convenient for a quick, grab & go breakfast. I also feel like they tend to go a little farther in muffin form. This recipe made 16 muffins.

I also love that homemade bread and/or muffins like this are so freezer-friendly. I almost always freeze 75% of the batch right away in case I won’t be able to go through all of them in the first few days. God forbid all my hard work go to waste and end up in the trash! This way I have breakfast for work for weeks to come, since we tend to mix it up a few days a week and/or work from home and save the frozen stuff for the days we need it.


Alright, it’s recipe time! In case you are looking for some healthy, festive, last-minute recipe ideas to prepare for loved ones over this holiday week, I wanted to get this up for you ASAP!

Healthy Gingerbread Muffins

Whip up these gingerbread muffins for an easy, festive, grab & go breakfast all season long! This recipe is adapted from Alexis's Healthy Vegan Gingerbread on Hummusapien. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: baked goods, breakfast, christmas, gingerbread, healthy, healthy dessert, healthy snack, holiday, muffins, vegetarian
Servings: 8 servings


  • 2 eggs
  • ½ cup unsweetened vanilla almond milk + 1 tsp vinegar or lemon juice
  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 tsp ground ginger
  • tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 3 medium ripe bananas or 2 large, mashed
  • ¼ cup pure maple syrup
  • 1/4 cup molasses*
  • 1/4 cup Soom Foods premium Silan or another 1/4 cup syrup OR honey
  • 3 tbsp ghee or butter, melted
  • 1 tsp vanilla extract
  • 1/3 cup white chocolate chips optional for topping


  • Preheat oven at 350° F. Grease two muffin pans with non-stick cooking spray.
  • In a large bowl, whisk together whole wheat flour, baking powder, ginger, cinnamon, allspice, nutmeg and salt. Set aside.
  • In a medium bowl, beat two eggs. Combine almond milk and vinegar in a liquid measuring cup, stirring to combine. Add milk+vinegar to the eggs, along with mashed bananas, molasses, maple syrup, premium Silan (or additional syrup/honey), melted ghee, and vanilla extract. Mix well.
  • Pour wet ingredients into dry ingredients and stir until just combined. Do not over-mix. Pour evenly into 16 muffin cups (fill about 1/2-3/4 of the way full).
  • Bake for 13-15 minutes, or until a knife inserted in the center comes out clean.
  • Let cool for 15-20 minutes, then melt 1/3 cup of white chocolate chips in the microwave. Drizzle over the cooled muffins.
  • Store in the refrigerator for 3-5 days in an airtight container, or transfer to the freezer. Reheat in the microwave to thaw. Serve with a dollop of almond butter on top if desired. 


*If you love molasses, you can use the whole 1/2 cup molasses, and omit the additional 1/4 cup of either Silan/syrup/honey. 
For the topping: I simply melted white chocolate chips in the microwave and drizzled them on top of the bread / muffins after they cooled. If you are looking for a fancier glaze, head to Alexis's original recipe!

I hope you all love this recipe as much as I do!! Shout out to Alexis for the gingerbread inspiration — if you don’t already follow @hummusapien on Instagram, do yourself a favor and do that now. She is a fellow Registered Dietitian and another big advocate of intuitive eating and a non-diet approach. She knows her stuff AND has tons of bomb (mostly plant-based) recipes.

Be sure to tag me on Instagram at @wellnessforthewin if you try these muffins out!




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