Name: Whole Grain Mini Gingerbread Muffins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 36 (1 mini muffin each)
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

(26 ratings)

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

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

Heat oven to 375F. Line a mini muffin tin with paper liners or spray well.
In a large bowl, whisk together oil, yogurt, and brown sugar. Beat in eggs, molasses, and fresh ginger.
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.
Scoop batter into mini muffin tin, filling each cup 3/4 of the way full.
Bake 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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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