Recipe: Healthy Gingerbread Muffins

If you follow Southern In Law on Facebook, Twitter or Instagram - I may have teased you with a picture of these muffins earlier in the week. I was wondering if anyone might have been able to guess the flavour!

I got peanut butter, sweet potato, caramel - but I seem to have fooled you all with the gingerbread!

The idea for these Gingerbread Muffins came from the cold and dreary weather. I love the warming spices of Gingerbread and wanted to recreate them!

Sure, I could have made gluten free gingerbread cookies - but I'm not much of a cookie fan! Instead, I decided to get to work on some gluten free gingerbread muffins! They can be vegan too!

 So I got to work with some ingredients that just have to be used in gingerbread. Molasses, cinnamon and ginger. What resulted were delicious, low fat, healthy gingerbread muffins that you may want to call something like... yumtastic or deliciable perhaps even amazeballs.   

They are fluffy and moist with the most delicious gingerbread flavour. These muffins have a delicate ginger flavour, however, if you're a big ginger fan - just add a bit more! 

They can be made one of two ways - with a cinnamon sugar top or without. I like them either way but the cinnamon sugar top gives them a delicious crunch. You don't need much, just a pinch (I'd say less than 1/4 tsp otherwise it will go everywhere).

Gingerbread Muffins makes 12 muffins
gluten free, low fat, vegan, healthy, delicious

2 cups flour/GF flour/GF pancake mix/wholewheat flour 

1 tsp baking soda

1/4 tsp salt 

1/2 tsp cinnamon 

1/2 tsp ginger (if you like lots of ginger, add more!) 

1/2 cup milk of your choice 

1/3-1/2 cup cane sugar/brown sugar (the amount of sugar depends on your tastes!) 

1/4 cup molasses

1/2 cup unsweetened applesauce 

Preheat oven to 180°C/355°F.

In a large bowl mix together flour, baking soda, salt, cinnamon and ginger. 

In a medium mixing bowl combine milk, sugar, molasses and applesauce and pour into the dry ingredients.

Stir the mixture together until just combined and pour into muffin cups. 

If using cinnamon sugar: sprinkle sugar mixture over the tops of the muffins. 

Bake muffins for 10-15 minutes or until a skewer inserted removes clean (the sugared ones take slightly longer). 

Cinnamon Sugar ToppingYou can do this topping one of two ways - make your own or use store bought cinnamon sugar and sprinkle it on top. The ingredients to make your own are the same as my cinnamon roll muffins.

2 tbsp sugar (cane/white/brown all work)

1/2 tsp cinnamon

If you don't have/like molasses you can probably use something like golden syrup or treacle, you just won't have the molasses flavour.

So tell me - what is your favourite muffin flavour? or do you have any new muffin ideas I should make?