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If you love gingerbread and want a lighter, healthier gingerbread recipe to enjoy it all year round, try these fluffy Whole Wheat Gingerbread Muffins.
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Whole Wheat Gingerbread Muffin Recipe

If you love gingerbread and want a lighter, healthier gingerbread recipe to enjoy it all year round, try these fluffy Whole Wheat Gingerbread Muffins.
Prep Time12 mins
Cook Time16 mins
Total Time28 mins
Course: Muffin
Servings: 12
Author: Jenna Braddock, RD

Ingredients

  • 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

Instructions

  • 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.