Side Pannel
Healthier Gingerbread Muffins
Healthier Gingerbread Muffins
- Recipe Submitted by maryjosh on 12/14/2017
Ingredients List
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon EACH: salt, cloves, AND nutmeg
- 1 1/2 teaspoon EACH: ground ginger AND cinnamon
- 1/2 cup coconut oil
- 1/3 cup molasses
- 1 large egg
- 1/2 cup applesauce
- 2/3 cup brown sugar
- 1/2 cup milk
- 1/4 cup greek yogurt or sour cream
- turbinado sugar or maple icing for topping
Directions
Position a rack in the center of the oven and preheat the oven to 375ºF. Add the dry ingredients (flours, baking soda, and spices) in a bowl, whisk to combine.
In a large microwave-safe bowl, add the coconut oil and zap it until it melts (about 20-30 seconds). Allow the coconut oil to cool. Once the bowl and coconut oil is cool enough to touch, whisk in the molasses. Once combined add the egg, applesauce, brown sugar, milk, and sour cream, continue to whisk until smooth, about 1 minute. Add the dry ingredients, switch to a spatula and fold until *just* combined. You don’t want to overwork the batter here or it will result in it drier muffins.
Spray a muffin pan with nonstick spray or line the pan with liners. Scoop the batter into muffin tins and sprinkle with turbinado sugar on top. If you plan on making the icing, you can skip the turbinado sugar. Bake the muffins for 16-20 minutes or until a toothpick inserted in the center of the muffin comes out mostly clean. Cool for a few minutes until muffins are warm, not hot, then dip in icing.
ICING: in a small bowl, whisk together 1 cup of confectioners (powdered) sugar + 1 tablespoon maple syrup + 1/2 teaspoon vanilla extract and 1-2 tablespoons of milk. Dip the tops of the muffins in the prepared glaze. Let harden about 20 minutes on a baking rack.
In a large microwave-safe bowl, add the coconut oil and zap it until it melts (about 20-30 seconds). Allow the coconut oil to cool. Once the bowl and coconut oil is cool enough to touch, whisk in the molasses. Once combined add the egg, applesauce, brown sugar, milk, and sour cream, continue to whisk until smooth, about 1 minute. Add the dry ingredients, switch to a spatula and fold until *just* combined. You don’t want to overwork the batter here or it will result in it drier muffins.
Spray a muffin pan with nonstick spray or line the pan with liners. Scoop the batter into muffin tins and sprinkle with turbinado sugar on top. If you plan on making the icing, you can skip the turbinado sugar. Bake the muffins for 16-20 minutes or until a toothpick inserted in the center of the muffin comes out mostly clean. Cool for a few minutes until muffins are warm, not hot, then dip in icing.
ICING: in a small bowl, whisk together 1 cup of confectioners (powdered) sugar + 1 tablespoon maple syrup + 1/2 teaspoon vanilla extract and 1-2 tablespoons of milk. Dip the tops of the muffins in the prepared glaze. Let harden about 20 minutes on a baking rack.
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