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Fluffy Gingerbread Muffins

December 19, 2020
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December 19, 2020

It’s been a while since I posted a holiday recipe and this feels like the perfect place to start. These muffins are just about as cozy as it gets. 

I’m usually not much of a gingerbread fan. I enjoy the molasses flavor, but there’s usually too much going on with the flavor. I don’t really enjoy cinnamon or ginger, so a more subtle gingerbread flavor is what I aimed for with these. These muffins are perfect for those who like molasses and a softer baked good. These are fluffy, moist, and sweet.

I enjoy these best with a latte or cup of almond milk. They’re pretty small, so you might want to eat two.

The coconut sugar is entirely optional, although it does give the muffins a really great toasted taste. I would suggest, if you opt for another sweetener, that you use dark brown sugar, as it will give a similar taste. 

These muffins are the perfect Holiday treat! I hope you enjoy them this winter 🙂

Fluffy Gingerbread Muffins
Author: Ella Smith
Recipe type: Desserts
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 12 muffins
 
These muffins are fluffy, sweet, and the perfect cozy holiday treat!
Ingredients
  • 1 banana, mashed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup coconut oil, melted
  • ⅓ cup molasses
  • ⅓ cup almond milk
  • ⅔ cup coconut sugar (or sub brown sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2¼ cup all purpose flour (or sub oat flour)
Instructions
  1. Preheat oven to 375 degrees F. and grease 12-cup muffin tin using non-stick spray or coconut oil. Set aside.
  2. In a medium mixing bowl, mash banana. Add egg and whisk until combined.
  3. Add vanilla, cinnamon, nutmeg, and salt. Whisk until combined.
  4. Melt coconut oil. Pour into mixing bowl. Add molasses and almond milk. Stir to combine.
  5. Add coconut sugar, baking powder, and baking soda. Stir to combine.
  6. Add flour little by little, stirring between additions. Stir until no clumps remain.
  7. Add batter evenly into muffin tin, about ¾ full. (Makes 12 small muffins.)
  8. Bake 12-15 minutes.
  9. Let cool completely, then store in an air-tight container for up to 6 days. Sprinkle with additional coconut sugar for an extra sweet finishing touch.
3.5.3208

 

Filed Under: All recipes, Breakfast, Dessert, Snacks

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1 Comment
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Betsy Heinitz
Betsy Heinitz
December 20, 2020 3:53 pm

Great way to tone down the spices and still leave a great muffin, thanks!

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Hi, I’m Ella ~ a college student, vegetarian, food lover and waffle fanatic. My favorite things include eating delicious food, cozy Minnesota winter nights, snuggling with my dogs and creating wholesome recipes.

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