Whole Grain Mini Gingerbread Muffins

By
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.
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Updated on September 20, 2019
Whole Wheat Mini Gingerbread Muffins_Kaleigh McMordie
Kaleigh McMordie, MCN, RDN
Total Time: 20 min
Prep Time: 10 min
Cook Time: 10 min
Servings: 36 (1 mini muffin each)

Nutrition Highlights (per serving)

66 calories
2g fat
11g carbs
1g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 36 (1 mini muffin each)
Amount per serving  
Calories 66
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 10mg 3%
Sodium 38mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 6g  
Includes 6g Added Sugars 12%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 103mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Muffins don't have to be loaded with fat and sugar, like the giant ones you get from the coffee shop, to be delicious! These whole grain gingerbread muffins are made with whole wheat flour, Greek yogurt, and warming spices for a more nutritious, flavorful breakfast treat or snack.

Since they are mini, you get perfectly portioned muffins that you can pack to go or enjoy with a cup of coffee at home.

Ingredients

  • 1/4 cup canola oil
  • 1/4 cup nonfat plain Greek yogurt
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 2 tablespoons freshly grated ginger or ginger paste
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Powdered sugar, for dusting tops

Preparation

  1. Heat oven to 375F. Line a mini muffin tin with paper liners or spray well.

  2. In a large bowl, whisk together oil, yogurt, and brown sugar. Beat in eggs, molasses, and fresh ginger.

  3. In another bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and nutmeg. Add to wet ingredients and stir until just combined. Be careful not to over-stir.

  4. Scoop batter into mini muffin tin, filling each cup 3/4 of the way full.

  5. Bake 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  6. Remove from the oven and cool slightly before dusting with powdered sugar. Remove to a cooling rack to cool completely.

Cooking and Serving Tips

When stirring, be careful not to over-mix or over-bake. Both will yield dry, dense muffins.

To make regular sized muffins, increase baking time to 12 to 14 minutes.

Pair with eggs or yogurt for added protein, and add a side of fruit for a balanced breakfast. If these are going to be your snack, add a handful of nuts for protein.

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