Go Back
+ servings
Print Recipe
5 from 1 vote

Healthy Gingerbread Muffins

These Healthy Gingerbread Muffins make for an easy, festive, grab & go breakfast or snack throughout the holiday season. Enjoy with white chocolate or almond butter on top. They are also freezer-friendly.
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: 20 servings
Calories: 138kcal


  • 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 16-20 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. 


This recipe is adapted from Alexis's Healthy Vegan Gingerbread on Hummusapien. 


Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 257mg | Fiber: 2g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg