Gingerbread Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 20 muffins
  • 2 cups whole wheat pastry flour or white wheat flour
  • 1 cup light brown sugar, packed
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1½ tsp baking soda
  • ¾ tsp salt
  • ½ cup unsulphered light molasses
  • 1 cup unsweetened almond milk
  • 1 egg
  • ¼ cup canola oil
  • 1 Tbsp vanilla extract
  1. Preheat oven to 350 degrees F. Line a muffin tin with liners or mist with nonstick spray and set aside.
  2. In a large bowl, combine the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt with a wire whisk; set aside. In a medium bowl, whisk together the molasses, milk, egg, oil, and vanilla. Pour the wet ingredients into the dry and stir until just combined.
  3. Scoop muffin batter by the ⅓ cup into the muffin cup wells, filling about ⅔rds full. Bake muffins for 20 minutes or until an inserted toothpick is cleanly removed. Allow to cool completely.
Recipe adapted from Willowbird Baking
Nutrition Information
Serving size: 1 muffin Calories: 132 Fat: 3.7 Carbohydrates: 25.2 Sugar: 14.0 Sodium: 200 Fiber: 1.9 Protein: 1.6 Cholesterol: 11
Recipe by Prevention RD at