Tis the season for gingerbread! I love gingerbread so I decided to make some gingerbread muffins. To make them a little healthier, I used white whole wheat flour and minimal refined sugar. Whole wheat baked goods are notorious for being heavy and dry, but these muffins are light and fluffy with just the right amount of spice. They were delicious! I had one for breakfast and then another for dessert later. Of course, they’d really be more of a dessert if you topped them with some cream cheese frosting…just saying ;). Enjoy!

Whole Wheat Gingerbread Muffins 

3/4 cup white whole wheat flour
1/4 cup unprocessed wheat bran
1/2 tbsp baking powder
1-3/4 tsp ground ginger
1 tsp cinnamon
pinch of salt
2 tbsp brown sugar
1 egg
1/2 cup low-fat (or fat free) buttermilk
3 tbsp molasses

1. Preheat oven to 400 degrees and line 6 muffin cups with paper liners or spray with nonstick spray.
2. In small bowl, whisk together the flour, wheat bran, baking powder, ginger, cinnamon, salt and brown sugar. Add egg, buttermilk, and molasses. Mix just until combined.
3. Divide batter evenly among prepared muffins cups. Bake in preheated oven for 15-20 minutes or tops are lightly browned.

Nutritional Info (per muffin): 121 calories; 1.3 g fat; 24.9 g carbohydrates; 2.8 g fiber; 4.0 g protein.

Categories: Breakfast, Molasses, Muffins

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