Gingerbread Muffins + 3 Healthy Holiday Breakfast Recipes
These Gingerbread muffins are moist, tender and filled with winter spice flavor. You’re going to have a hard time eating just one.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: Vegetarian
Ingredients
Scale
- ⅓ cup of melted coconut oil
- 1 cup of almond milk
- ¼ cup of molasses
- ⅓ cup of almond butter
- ⅓ cup of coconut sugar
- 1 egg
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoons of cinnamon
- 1 teaspoons of ground ginger
- ¼ cup of crystalized ginger
Instructions
- Preheat the oven to 400ºF
- In a medium size mixing bowl beat together melted coconut oil, almond milk, molasses, almond butter, coconut sugar and egg until mixture is smooth
- In a separate bowl mix together flour, baking soda, baking powder, cinnamon and ground ginger
- Slowly fold in dry mixture into wet mixture, but making sure not to over mix then add crystalized ginger and stir until evenly dispersed
- Line a 6-muffin tin with paper liners and pour muffin batter into liners
- Bake muffins for 17 minutes or until you insert a toothpick into the muffin and it comes out clean
- Allow muffins to cool for 10 minutes before eating and store in fridge for up to 10 days