Recipes Health Conditions High Blood Pressure Whole Grain Mini Gingerbread Muffins By Kaleigh McMordie, MCN, RDN, LD facebook twitter linkedin Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. Learn about our editorial process Kaleigh McMordie, MCN, RDN, LD Updated on September 20, 2019 Print Kaleigh McMordie, MCN, RDN (30 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 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 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. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit