Gingerbread Muffins (GF or Regular)

My Gingerbread Muffins (GF or Regular) are soft, fluffy and flavorful. They are a healthier take on the typical gingerbread muffins, making these a fantastic breakfast or afternoon snack.

By Rose Huxford

Gingerbread Muffins (Gf or Regular) are the best during the colder seasons, and my take on the Gingerbread Muffins are full of wonderful spices and a hint of orange zest to elevate the flavors. There something about ginger and molasses that brings a sense of warmth and comfort, not to mention the aroma of those flavors combined that leave a smile on your face.

Gingerbread Muffins (GF or Regular)

Pre-heat oven: 375 degree F

Yields: 20

Prep-time: 5 minutes

Bake-time: 20 minutes

By Rose Huxford

Ingredients

• 1/2 cup unsweetened applesauce

• 1/2 cup real maple syrup, room temperature

• 1/2 cup non-dairy plain yogurt, room temperature ( I use Forager's Cashew Yogurt)

• 1/2 cup non-dairy milk or whole milk, room temperature

• 1/2 cup molasses (I use Grandma's brand)

• 1/4 cup coconut sugar, or brown sugar

• 1/4 cup date syrup

• 2 tsp pure vanilla extract

• 2 1/3 cup all-purpose flour, or whole wheat flour, or GF flour

• 1 tsp salt

• zest from an orange (use 1/2 of the orange)

• 1 tbsp ground cinnamon (I use Ceylon cinnamon)

• 1/2 tsp ground cloves

• 1/2 tsp ground ginger

• 1 tsp nutmeg

• 1 tsp all-spice (optional)

• 1 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 cup oats or GF oats

• demerara sugar for topping (optional)

Directions

1. Pre-heat the oven to 375 degrees F.

2. Line your muffin tin with muffin liners, and set aside.

3. In a large bowl, whisk together applesauce, maple syrup, sour cream (or yogurt), milk, molasses, date syrup, coconut sugar, and vanilla extract. Whisk until well blended, about 20 seconds.

4. In a medium bowl, combine flour, salt, orange zest, spices, oats, baking powder and baking soda. Use a spatula to blend the dry ingredients.

5. Slowly and carefully, add your dry ingredients to your wet ingredients. Use your spatula to blend the ingredients together until they are just fully incorporated, but don't over mix.

6. Use a ice cream scooper to scoop your batter into your muffin tin, about 3/4 of the way full. Sprinkle demerara sugar on top.

7. Bake for about 20 minutes, or until a toothpick comes out clean.

8. Let your muffins cool on a cooling rack, or enjoy right away!

9. To store in the freezer, let the muffins cool completely and then place them in a freezer bag. They are good in the freezer for about a month!

By Rose Huxford