Voting thumbnail healthy gingerbread muffins 7
Healthy Gingerbread Muffins
Recipe by Natalie Thomas
Tis the Season...
These Healthy Gingerbread Muffins don’t need the edible embellishments or frosting fanfare, they are already humbly holiday perfect just as they are. A sprinkle of sparkly sugar or a dollop of coconut frosting doesn’t hurt of course, but simple, soft, warm from the oven still wins my most-delicious-way-to-eat-a-muffin vote!

  1. Preheat the oven to 350F.
  2. In a blender combine the maple syrup, pumpkin, molasses, lemon juice, vanilla, and fresh ginger. Blend until combined and no chunks of ginger remain.
  3. In a mixing bowl, combine the oat flour, tapioca starch, baking powder, baking soda, and spices. Stir.
  4. Add the wet to the dry and mix until well combined and no lumps remain.
  5. Line or lightly oil a muffin pan. Fill each muffin cup 3/4 of the way with batter, you should get 8-10 muffins depending on your pan.
  6. Optional: sprinkle the tops with coarse sugar.
  7. Bake for 25 mins at 350F.
  8. Remove from the oven and allow to cool completely before frosting.
  • Oat flour x 1 3/4 cup
  • maple syrup x 1/2 cup
  • Pumpkin Puree x 3/4 cup
  • Molasses x 1/4 cup
  • lemon juice x 1 tablespoon
  • Vanilla extract x 1 teaspoon
  • inch of fresh ginger x 1/2
  • tapioca starch x 1/4 cup
  • Baking powder x 2 teaspoon
  • Baking soda x 1 teaspoon
  • Cinnamon x 1 teaspoon
  • Ground ginger x 1/2 teaspoon
  • Cloves x 1/2 teaspoon
  • Optional: coarse sugar for sprinkling on top x 1
  • coconut butter (frosting) x 1/4 cup
  • maple syrup (frosting) x 1 tablespoon
  • nondairy milk (frosting) x 2 1/2 tablespoon
  • lemon juice (frosting) x 1 teaspoon
  • Lemon Zest (frosting) x 1 teaspoon

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