I know that many people think of gingerbread as a Christmas flavour, but I welcome it’s sweet ‘n spiciness all winter long… Scratch that… I love gingerbread all year long. And I hope you do too, because today I’m sharing gingerbread muffins.
Ginger has a warm earthy flavour that pairs beautifully with more robust grains, so I figured this was the perfect time to sneak in some whole wheat pastry flour. And since we were already making them healthier with whole grains, I decided why not cut the white stuff completely, and used a combination of molasses and maple syrup to sweeten them… Now these are plain, but if you like a little fruit in your muffins, some chopped up dried apricot would be a great add-in.
Oh and there’s a secret to them… Fresh, these guys are a little dry (well, they seem dryish to me), but if you let them sit for a few hours they seem to get softer and more moist… Go figure… So bake them the night before and once they’ve completely cooled transfer them to an air tight container and save them for the morning.
What’s your stand on gingerbread? Is it an all winter, all year, or just for the holiday’s thing for you?
Whole Wheat Gingerbread Muffins
Author: Starr Wong @ The Misfit Baker
Adapted from Sally’s Baking Addiction
Recipe Type: Breakfast / Snack Cuisine: American
Yields: 12 Muffins
- 3 cups Whole Wheat Pastry Flour
- 1 3/4 tsp Ground Ginger
- 1 3/4 tsp Ground Cinnamon
- 1 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Unsweetened Applesauce
- 1/2 cup Fancy Molasses
- 6 tbsp Grapeseed Oil (or other light tasting oil)
- 1/3 cup Pure Maple Syrup
- 1/4 cup Non-Dairy Milk (I used unsweetened almond)
Preheat oven to 450°F and line muffin tin with paper cups.
In a large bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. Set aside.
In a second bowl, whisk together the applesauce, molasses, oil, maple syrup, and milk until thoroughly combined. Add to flour mixture and stir until just combined (batter will be lumpy, do not overmix).
Evenly divide batter into 12 muffin tins (tins should be full, not 1/2 or 2/3 full). Bake at 450°F for 5 minutes. Keep the muffins in the oven, and reduce the temperature to 375°F. Bake for another 12 minutes (until an inserted toothpick comes out clean).
Allow to cool for 5 minutes in tin before transferring to cooling rack.
Store in an air-tight container at room temperature.