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:Print
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.