Craving cozy gingerbread flavor without the excess sugar? These healthy gingerbread muffins are perfectly sweet, ultra-moist, and perfect for Christmas brunch! {Vegetarian}
Elysia’s Recipe Recap
Texture: These whole wheat gingerbread muffins are soft and moist thanks to the applesauce, yogurt, and oil but with a little texture from the whole wheat.
Taste: Just sweet enough with all those classic gingerbread spices and extra sweetness from the maple syrup.
Ease: Although there are quite a few ingredients, this is an easy one-bowl recipe you can throw together quickly. One batch makes over a dozen muffins, so you’ll have plenty for a crowd!
Recommended: My kids enjoy these plain and also topped with some of this naturally sweetened Peanut Butter Cream Cheese Frosting. You can even poke some cute gingerbread toothpick toppers in to make them look more festive!
Would I make these again? These are a new family tradition. The texture, the flavor, the extra boost of nutrients…we’re hooked!
Before You Get Started
Here are a few tips for better results when preparing the muffins:
- If using paper muffin liners, mist them with cooking spray, and the muffins will peel away from the liners more easily!
- If you prefer less spicy gingerbread muffins, reduce the amount of ginger added.
Ingredient Notes
Wet Ingredients
- Melted coconut oil: For moisture and tenderness. You can also sub in light olive oil or canola oil.
- Eggs: To hold the batter together. Make sure they are at room temperature first.
- Pure vanilla extract: For flavor.
- Plain 0% Greek yogurt: This adds moisture and some protein with minimal calories.
- Pure maple syrup: To add sweetness and extra depth of flavor. Honey works well, too.
- Unsweetened applesauce: Applesauce is a great oil alternative, making the muffins soft and tender while adding a little extra sweetness.
- Molasses: Use regular molasses instead of blackstrap, since blackstrap molasses will be too bitter for the muffins. Unfortunately, there isn’t really a good substitute since the molasses is what gives the muffins that classic gingerbread taste.
- Low fat milk: Or your favorite milk alternative. You can even use a higher protein milk to increase the protein content.
Dry Ingredients
- Spices: For that classic gingerbread flavor, you’ll need ground ginger, cinnamon, nutmeg, cloves, and a little salt.
- Whole wheat flour: For extra fiber and a nice, nutty flavor. I also like to use white whole wheat flour, which looks like regular all purpose flour but has the nutritional benefits of whole wheat. Perfect for picky eaters!
- Baking powder and soda: Helps the muffins to rise and get more fluffy.
How to Make Healthy Gingerbread Muffins
- Prep the pan: Preheat your oven to 350°F and lightly grease 18 muffin cups with nonstick cooking spray. If you’re using paper or foil liners, set them in the pan first, then give the liners a quick spray as well — this helps prevent sticking, especially with naturally sweetened batters.
- Mix the wet base: In a medium bowl, whisk together the coconut oil, eggs, and vanilla until smooth and well combined. Add the ginger, cinnamon, nutmeg, cloves, and salt, whisking again to evenly distribute the spices for consistent flavor in every bite.
- Add the remaining wet ingredients: Stir in the Greek yogurt, mixing until mostly smooth (a few small lumps are fine). Add the maple syrup, applesauce, and molasses, followed by the milk, stirring gently until everything is fully incorporated. Tip: Room-temperature ingredients mix more easily and help create a smoother batter.
- Incorporate the dry ingredients: Add the flour to the bowl, then sprinkle the baking powder and baking soda evenly over the top. Gently fold everything together just until combined. Be careful not to overmix, stopping as soon as you no longer see dry flour will keep the muffins tender and fluffy.
- Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Using a cookie scoop or measuring cup can help keep portions consistent so the muffins bake evenly.
- Bake and cool: Bake for 18–22 minutes, or until the tops are set and the centers feel lightly firm when gently pressed. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Tip: Letting them rest briefly in the pan helps them set without becoming soggy.
Scroll to the recipe card below for the full printable recipe!
Storage Guidelines
Allow the muffins to cool completely, then store in an airtight container on the counter for 3-4 days. If you end up frosting them, you’ll most likely need to pop them in the refrigerator.
How to Serve Healthy Gingerbread Muffins
These versatile muffins are right at home with a cup of coffee for your holiday brunch.
Pair them with cozy make-ahead options, like Breakfast Burrito Casserole or Blueberry French Toast Casserole, for an easy start to the day.
We also love to add them to our holiday dessert table next to Almond Flour Shortbread or 3-Ingredient Christmas Fudge. They all look so festive together!
Or, you can pop one into your kid’s lunchbox as a healthy holiday treat. They really work any time of day!
Recipe Variations
- Make them gluten-free: Try using a 1:1 gluten free flour blend to replace the whole wheat.
- For softer muffins: Use whole wheat pastry flour.
- Go dairy-free: Choose a low calorie, unsweetened plant-based yogurt (like coconut) and non-dairy milk.
More Healthy Holiday Recipes
Want more healthy holiday recipes to try? Start with fruit! These Christmas Fruit Ideas put fresh fruits front and center, and will help everyone eat an extra serving (or three).
Personally, my family loves these Vegan Peppermint Cheesecake Bites. No dairy, low sugar, and beautiful presentation!
Every Christmas, we have to make this healthier Trifle Recipe with Custard. Although it’s a bit more decadent, this version has been modified to make it a little lighter while still keeping just the right textures and flavors.
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Healthy Gingerbread Muffins
Ingredients
- 2 tablespoons coconut oil, melted and cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (or allspice)
- 1/4 teaspoon salt
- 1/2 cup plain 0% Greek yogurt
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup molasses (see notes)
- 1 cup low fat milk (or milk alternative)
- 2 1/2 cups whole wheat flour, or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
Instructions
- Preheat the oven to 350°F and lightly grease 18 muffin cups with nonstick cooking spray. If you’re using paper or foil liners, place them in the muffin pan first, then spray the liners to prevent sticking.
- In a medium mixing bowl, whisk together the coconut oil, eggs, and vanilla until smooth. Add the ginger, cinnamon, nutmeg, cloves, and salt, whisking to combine.
- Mix in the Greek yogurt, stirring until mostly smooth with no large lumps. Stir in the maple syrup, applesauce and molasses, followed by the milk.
- Add the flour to the bowl, then sprinkle the baking powder and baking soda evenly over the top. Gently stir just until everything is combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters of the way full.
- Bake for 18–22 minutes, or until the tops are set and the centers feel slightly firm when lightly pressed. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use regular molasses rather than blackstrap, as blackstrap will have a more bitter taste.
- If using paper muffin liners, mist them with cooking spray, and the muffins will peel away from the liners more easily!
- If you prefer less spicy gingerbread muffins, reduce the amount of ginger added to 2-3 teaspoons.
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