Healthy Gingerbread Muffins
Get into the holiday spirit with these fluffy (and healthy) gingerbread muffins!
We gave them a facelift by using:
Whole wheat flour
Banana (instead of sugar)
Carrots (b/c its so easy to add veggies)
Applesauce (instead of oil)
This combined with the warm spices and molasses make these the perfect breakfast, snack, or dessert treat.
Added bonus? They go from from prep to your mouth in under 30 minutes!
1 1/2 cups white whole wheat flour (or gluten-free flour of choice)
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 teaspoon ground clove
1/4 teaspoon salt
2 VERY ripe bananas, mashed
1 cup grated carrots
1/3 cup blackstrap molasses
1 flax egg (1 Tbsp ground flax and 2 1/2 Tbsp water mixed together)
1 tsp vanilla
1 5oz container plain Greek yogurt (or plant-based yogurt)
1/2 cup unsweetened vanilla soy milk (any milk will work)
1/4 cup applesauce
Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In a separate bowl, add mashed banana, molasses, flax egg, vanilla, yogurt, carrots, applesauce, and milk of choice. Whisk together until smooth and combined. Add dry ingredients and mix until just combined.
Divide batter evenly between muffin liners, filling about 1/2 of the way full. We used ,mini muffin tins which took about 18 minutes to cook. Muffins will be done when a fork, knife, or toothpick comes out clean.
Compliments to The Ambitious Kitchen for the recipe inspiration!