Gingerbread Muffins

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Gingerbread anything is a true staple of the holiday season. It can be the gingerbread cookies or the gingerbread houses. No matter what we all have some type of gingerbread baked product in our houses. Lets add a new one to the list, while still keeping with our goals, Gingerbread Muffins.

Just because its the holidays doesn’t mean that we throw all the work we have done all year out the window. Yes, we can have a slice of cheesecake or have some mac and cheese but we don’t want to get crazy with it. So to make sure that we don’t lose sight of what we have accomplished and our goals, here is a recipe that is sure to keep us on track. GINGERBREAD MUFFINS !!!

What You’ll Need:

1/2 cup coconut oil

1/3 c molasses

1 egg

1/2 c maple syrup

1/2 c light sour cream

1/2 c milk

1 tbs fresh ginger paste

1 1/2 c all purpose flour

1 c whole wheat flour

1 1/2 tea baking soda

1/1 tea salt

2 tea cinnamon

course sugar for topping

What You’ll Do:

Preheat the oven to 375 degrees. Grease a muffin pan with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the coconut oil with the molasses.

In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Once fully combined, add in the coconut oil and molasses mixture. Add both flours, baking soda, salt, and cinnamon to the wet ingredients. Stir together until combined. Scoop the mixture into the muffin pan and sprinkle with the course sugar.

Bake for 17-20 minutes until the tops are puffy and firm. Let Cool and then ENJOY

What will you be having with you Gingerbread Muffins ?? Hot Cocoa maybe??

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Laura CurryComment