Muffins

Skinny Gingerbread Muffins

by

These Skinny Gingerbread Muffins are light and fluffy and filled with molasses flavor!  Perfect for the holiday season! 

Prep Time: 10 minutes

Cook Time: 18 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Ingredients

  • 2 and 1/2 cups all-purpose flour, gluten-free, or almond flour
  • 1/2 cup zero point brown sugar sweetener – I use Lakanto monkfruit Brown or Golden Sweetener
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/3 cup light or dark molasses
  • 1/2 cup unsweetened almond milk, room temperature
  • 1/2 cup unsweetened applesauce 
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • coarse sugar for sprinkling, optional

Instructions

  1. Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a separate bowl, whisk together molasses, unsweetened almond milk, unsweetened applesauce, eggs, and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir until just combined. DO NOT over-mix, lumps are perfectly fine. 
  5. Divide batter into 12 muffin cups. Fill each cup about 3/4 full to completely full. 
  6. Sprinkle with optional coarse sugar.
  7. Bake for 8 minutes. Leaving muffins in oven, reduce heat to 350. Bake for an additional 10 minutes or until toothpick inserted in the center comes out mostly clean.
  8. Remove from oven and let them cool for 5 minutes before removing them to a wire rack to cool.

Makes 12 regular size muffins

4 WW point per muffin

Notes

  • Store leftovers in an airtight container on the fridge for up to a week. These muffins will stay fresh in an airtight storage container for 2-3 days at room-temperature or up to a week in the fridge.\
  • These Skinny Gingerbread Muffins freeze great! Wrap each muffin in plastic wrap and then in aluminum foil.
    These muffins can be stored in the freezer for up to 3 months. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat.

Nutrition Information:

Yield: 12

Amount Per Serving: Calories: 143Total Fat: 1gSaturated Fat: 0gCholesterol: 31mgSodium: 203mgCarbohydrates: 28gNet Carbohydrates: 27gFiber: 1gSugar: 6gProtein: 4g

Leave a Comment