Gingerbread Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.7
- Total Fat: 6.4 g
- Cholesterol: 20.8 mg
- Sodium: 401.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.2 g
- Protein: 6.1 g
View full nutritional breakdown of Gingerbread Muffins calories by ingredient
Introduction
Great with tea or coffee for an afternoon pick-me-up. Great with tea or coffee for an afternoon pick-me-up.Number of Servings: 12
Ingredients
-
1 C boiling water
2 tsp baking soda
2 C whole wheat flour
1/3 cup protein powder
1/4 cup flax seed meal
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1/4 cup coconut oil
1/4 cup greek yogurt
1/3 Cup coconut palm sugar
1-2 T maple syrup or honey
1 egg
1/4 Cup molasses
Tips
roll in extra sugar/cinnamon while hot if desired
Directions
Place the baking soda in a bowl.
Add the boiling water and stir until the baking soda is just dissolved.
Sift together the flour, flax meal, protein powder, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.
In a separate bowl place the coconut oil, greek yogurt and sugar.
Beat with an electric mixer on medium speed until well combined.
Place the mixer speed on low and slowly add the molasses while beating.
Add the baking soda paste and the flour mixture.
Beat on low until just combined.
Add the egg and beat until all the ingredients are moistened through.
Preheat the oven to 350 degrees.
Prepare a muffin tin by spraying lightly with a non stick cooking spray.
Fill the muffin cups 2/3 full of the batter.
Bake 10-15 minutes or until the top of the muffins spring back when lightly touched.
Add the boiling water and stir until the baking soda is just dissolved.
Sift together the flour, flax meal, protein powder, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.
In a separate bowl place the coconut oil, greek yogurt and sugar.
Beat with an electric mixer on medium speed until well combined.
Place the mixer speed on low and slowly add the molasses while beating.
Add the baking soda paste and the flour mixture.
Beat on low until just combined.
Add the egg and beat until all the ingredients are moistened through.
Preheat the oven to 350 degrees.
Prepare a muffin tin by spraying lightly with a non stick cooking spray.
Fill the muffin cups 2/3 full of the batter.
Bake 10-15 minutes or until the top of the muffins spring back when lightly touched.