Saturday, November 29, 2014

the best gingerbread muffins

Gingerbread! Gingerbread!

Winter is here, you guys, and I cannot think of a more comforting smell than the spicy warmth of gingerbread. And these muffins delivered just that and more. We made them for day-after-thanksgiving-brunch, and they were amazing fresh out of the oven, but I think they got better overnight. I am resisting going back for a second mid-afternoon snack as we speak....

I will be eating one of these a day (if I have that much self control) until they are gone.

I highly recommend you put this on your Sunday afternoon to-do list. Quick, easy, and you will reap the benefits of delicious muffins and a delicious smelling house. Double whammy. 

Healthy Gingerbread Muffins

  • ½ cup coconut oil
  • ⅓ cup molasses
  • 1 egg
  • ½ cup real maple syrup
  • ½ cup light sour cream
  • ½ cup milk
  • 1 teaspoon ground ginger
  • 1½ cups all purpose flour
  • 1 cup whole wheat flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • turbinado sugar for topping

  1. Preheat the oven to 375 degrees. Melt the coconut oil so it's in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
  2. In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the the coconut oil (30-40 seconds in the microwave is fine if you're rushed). When it's at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.
  3. Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving. Makes about 12-16 muffins. 


Hope you all had warm and blessed Thanksgivings! 

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