Triple Ginger Gingerbread Muffins
This easy muffin recipe yields amazing bakery-style results! You will love these because they are quick to make, require only one bowl and contain no butter and minimal amounts of brown sugar.
Servings: 12 muffins
Calories: 191kcal
Ingredients
Wet ingredients
- 2 tablespoons oil
- ¼ cup unsweetened applesauce
- ¼ cup runny honey
- ¼ cup brown sugar
- 2 tablespoons molasses don't use blackstrap
- ½ cup milk I used 2%, fat free works as well
- ½ cup low fat Greek yogurt
- 2 large eggs
- 1 teaspoon fresh ginger root minced
Dry ingredients
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Pinch of salt
To Finish
- ¼ cup crystallized ginger chopped (OR substitute golden raisins OR omit)
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 360°F and lightly grease a jumbo muffin pan or spray with cooking spray.
- In a large bowl whisk together all wet ingredients. Sift in the dry ingredients and stir until just combined, a few lumps are ok. Gently fold in the crystallized ginger.
- Distribute the batter evenly amongst the muffin cups, sprinkle with brown sugar and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Notes
The muffins can also be prepared as jumbo muffins. Baking time for jumbo muffins is 30-35 minutes.
Nutrition
Serving: 1muffin | Calories: 191kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 69mg | Potassium: 170mg | Fiber: 2g | Sugar: 17g | Vitamin A: 62IU | Calcium: 59mg | Iron: 1mg