I first created these Healthy Gingerbread Muffins back in 2018 after I saw a delicious recipe for Healthy Vegan Gingerbread on Alexis of Hummusapien’s blog. Prior to that, I had never attempted to bake anything gingerbread myself! I made my own version based on what I had on hand and it turned out so delicious. These are still a favorite around the holidays, and super easy to whip up!
HEALTHY GINGERBREAD MUFFINS ARE BURSTING WITH FLAVOR
The first time I made this gingerbread I was 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. ; )
If you are looking for a fancier glaze, head to Alexis’s original recipe!
The white chocolate “frosting” on top is definitely optional, and makes these more of a sweet treat. Like I mentioned above, I think these are also delicious with almond butter, making them a little bit more of a breakfast option, and less of a cupcake. But honestly, no judgment either way! I’m personally in favor of chocolate at breakfast. Who’s with me!?
substitution options for these HEALTHY GINGERBREAD MUFFINS
After I made these the very first time, I wanted to try them again using less molasses, just for comparison sake. Around that time I had received some Premium Silan from a brand called Soom Foods. (This was gifted; not a sponsored post!) If you don’t know what Silan is, don’t feel bad — I didn’t either. ; )
Silan is made from 100% steamed & pressed dates. It 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 my second batch, I replaced half of the molasses with the Silan, and absolutely loved it. Ethan agreed, and it’s always my goal to make my recipes husband-approved! I have also made these with just 1/2 cup of pure maple syrup and no Silan if I didn’t have it on hand, and they’re equally delicious.
I substituted bananas for the pumpkin puree that Hummusapien used, mostly because I had some sitting on the counter just begging to be used. 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 used two real eggs instead of flax eggs, but those substitutions are still options for anyone who is vegan or needs to make those swaps for other reasons.
Lastly, I thought, why not make them into muffins? As much as I love a good loaf of bread, muffins are so convenient for a grab & go breakfast. I also feel like they tend to go a little further in muffin form. This recipe makes around 16-20 muffins, depending on size.
HEALTHY GINGERBREAD MUFFINS ARE FREEZER-FRIENDLY
I love that homemade bread and/or muffins like this are freezer-friendly. I always freeze most of the batch right away in case I won’t be able to eat them all in the first few days. God forbid all my hard work go to waste and end up in the trash!
This way I have baked goods for weeks to come! (I’m actually doing this right now as I update this post right before my maternity leave!) We tend to mix up our breakfast a few days a week and some days we work from home. Then we can save the frozen stuff for the days we really need something quick and portable.
Alright, it’s recipe time! If you need some healthy, festive ideas to prepare for loved ones over the holidays, look no further! I also won’t judge you if you bake these Healthy Gingerbread Muffins in the middle of the summer. They are that good. ; )
Healthy Gingerbread Muffins
- 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
- 1½ 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 16-20 muffin cups (fill about 1/2-3/4 of the way full).
- Bake for 15-18 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, spread with a knife, or leave them plain and serve warm with almond butter later.
- 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.
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 follow her now.
She is a fellow Registered Dietitian and another big advocate of intuitive eating and using a non-diet approach to health. She knows her stuff AND has tons of bomb (mostly plant-based) recipes.
Be sure to pin this on Pinterest so you can refer back to it later. As always, tag me on Instagram at @wellnessforthewin if you try these Healthy Gingerbread Muffins! I can’t wait to hear what you think!
HAVE A VERY, MERRY CHRISTMAS!