Sarah Remmer: The Non-Diet Dietitian


Healthy & Delicious Gingerbread Muffins

Fill your house with the warm and cozy aroma of Christmas (and get a healthy snack out of it too!)

gingerbread muffins

There's nothing quite like entering your kitchen and being engulfed in the delicious, warm aroma of gingerbread. To me, that feels like Christmas. What's even better, is knowing that the source of that aroma is a nutritious and wholesome muffin — the kind that you can eat as part of a balanced meal, or on its own as a snack. The kind that you feel really great about sending in your kid's lunch, or serving to your family for breakfast. These gingerbread muffins are to die for, and will put you in the holiday spirit! 

These muffins are fluffy and soft just like coffee shop gingerbread muffins, but much healthier. Pair one with some fruit and Greek yogurt in the morning, and you've got a balanced meal! Or, after you ship the kids off to school, top your muffin with butter and serve with coffee and baileys--it's the holidays after all! 

I'll cut to the chase and give you the recipe now...because I know that you've just cleared your schedule to bake these immediately. 

gingerbread muffins


1/2 cup butter, softened (can substitute melted coconut oil)
1 egg
½ cup real maple syrup
½ cup plain greek yogurt
½ cup milk
1/4 cup dark brown sugar 
1 generous tablespoon fresh grated ginger or ginger paste (you can also substitute 1 teaspoon ground ginger)
1½ cups whole grain whole wheat flour
1 cup all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
3 teaspoons cinnamon
1 tsp nutmeg
1/4 tsp all-spice 
brown or turbinado sugar for topping 

 Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray, cocout oil or butter. 

 In a mixing bowl, whisk together the wet ingredients(butter, eggs, maple syrup, yogurt, milk, brown sugar and ginger).  

 Add the flours, baking soda, salt, and spices (cinnamon, nutmeg, all spice). Stir until just combined (might be a little lumpy--that's ok. Best not to over-stir muffins). Scoop into a muffin tin and sprinkle the tops with a bit of sugar. Bake for 15-17 minutes, until the tops are puffy and firm to the touch. Cool, serve and enjoy! 

Adapted from Pinch of Yum's "Healthy Gingerbread Muffins" (these ones are really tasty too!)

If you like this recipe, you might also want to wake up to this delicious Slow Cooker Overnight Gingerbread Steelcut Oats, and then you'll need dessert, so you can make my Warm and Gooey Gingerbread Cake 

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