Healthy nostalgic winter flavours with these gingerbread oat muffins, sweetened with honey and molasses. Whole wheat and oat flour used to make these extra wholesome.
This time of the year I see gingerbread men cookies everywhere, and I mean everywhere. Seeing gingerbread variation of things all over the supermarkets and stores has seriously made me want to make something that would satisfy my gingerbread cravings – in a healthish way ya’know?
So welcome to my healthier ginger and oat muffins. I used molasses to get that authentic gingerbread cookie flavour and I kid you not I think I nailed it. These muffin are soft, moist and are extremely flavourful, the molasses makes the muffins very rich in flavour.
The only way I could describe these muffins is pretty simple – the soft baked version of a gingerbread cookie!
ABSOLUTELY DIVINE ♥
These took SO quick to make guys, so no excuses! All you need a spoon/bowl/ingredients/muffin-pan/oven
Oh and about 25 mins to spare?
Boom job done.
A hot cup of turmeric latte loaded with LOTS of cinnamon is exactly how I like to enjoy these muffins. Oh and curled up on the sofa watching really bad reality TV. I won’t name any shows unless you judge me!
But seriously you could even spread these muffins with your favourite nut butter for a morning breakfast on the go!
Hope everyone has lovely holiday’s, keep warm and stay safe guys!!!!!!!!!!!
Healthy Gingerbread Oat Muffins (Refined sugar free)
- 1 cup whole wheat flavour
- 1/2 cup oat flour blended regular oats into fine powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1 and half teaspoon ginger powder
- 3/4 teaspoon cinnamon powder
- 1/4 teaspoons salt
- 1 egg
- 3 tablespoons coconut oil
- 1/4 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup milk any
Preheat oven to 200*C (the oven is extra hot so the muffins tops puff up with the high heat and then after 5 mins reduce down to 170*C)
In a bowl mix together dry ingredients.
In another bowl add together the wet ingredients and mix.
Add the wet ingredients to the dry and fold gently.
Pour into muffin tins and sprinkle with the crumble. Bake for 18-19 mins. (First 5 mins on high 200*C heat and then turn down to 170*C for the rest of the time to get nice round top muffins)
Cool for 5-10 mins and then take out of the muffin tin and eat nice warm OR let the muffins cool down further on a cooling rack. ENJOY!