If you love gingerbread and want a lighter, healthier gingerbread recipe to enjoy it all year round, try these fluffy Whole Wheat Gingerbread Muffins.
The holiday season is upon and this seems to set off some internal compass of sorts that pulls me to the kitchen and calls me to bake. This year I have been craving ginger snaps, but not only ole ginger snap. I love the thick, chewy ginger snaps that I’ve honestly only had a few times because typically, they are pretty crunchy. Does anyone else love those?
Since I know making cookies every day is not, let’s say, ideal for my body, I decided to turn this delicious flavor into a version of my favorite whole wheat muffin.
This gingerbread recipe is very simple to make, with the only “unique” ingredient being whole wheat pastry flour (click to find out where to buy). This is an important ingredient for whole grain baked goods because it helps keep your end product moist and soft, NOT resembling a hockey puck. Beyond that, you’ll find all the other beloved gingerbread ingredients: ginger, molasses, and cinnamon.
Molasses is a fun ingredient to bake with. It gives baked goods that sweet, almost smoky flavor that pairs so well with winter spices like cinnamon, ginger, and nutmeg.
Here’s how you make it:
Whole Wheat Gingerbread Muffin Recipe
- 4 tablespoons unsalted butter room temperature
- ¼ cup molasses
- ½ cup honey
- 1 egg
- ½ cup of 1% or 2% milk
- 2 cups whole wheat pastry flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Preheat oven to 350°. Spray muffin pan with cooking spray or line with muffin papers.
- Beat butter with an electric mixer on medium low speed until creamy. Add molasses and honey and continue to beat for 2 minutes.
- Add the egg and beat until well incorporated.
- Pour in the milk and beat until well combined.
- Add the dry ingredients (flour, baking powder, baking soda, ginger, cinnamon, and cloves) and mix on low speed until just blended.
- Pour batter into prepared muffin tin, filling each cup to 75% full.
- Bake for 16-17 minutes, until toothpick inserted into the middle of the muffin comes out clean.
- Let cool for 3-4 minutes in the pan, then remove muffins and cool on a wire rack.
For all you ginger and gingerbread-loving readers and friends, this one’s for you! This is the perfect muffin recipe to make for company when you want something festive but not over the top indulgent. I hope this gingerbread recipe becomes a favorite as it’s quickly becoming for me.