Coconut Oil Gingerbread Muffins
These festive and healthy coconut oil gingerbread muffins are made with 100% whole wheat flour, coconut oil, and tons of spicy flavors to make these delicious healthy muffins perfect for the holidays!
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Fat 9
Carbs 27
Protein 4
Yield 12
Ingredients
Dry
- 1.75 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- ½ teaspoon allspice
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
Wet
- 2 large eggs
- 1/4 cup maple syrup
- ⅓ cup molasses
- 1 cup applesauce
- 1/4 cups almond milk unsweetened
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- For the Glaze
- 1 tablespoon water
- ¼ cup powdered sugar
Instructions
- First, preheat oven to 350ºF and rub a muffin tin with coconut oil. Set aside.
- Place dry ingredients in a medium bowl and mix. Set aside.
- Place wet ingredients, minus the coconut oil, into a large bowl and whisk until combined. Slowly add dry ingredients to wet and mix. Finally add in melted coconut oil and mix again.
- Transfer batter into muffin tin, filling each muffin ¾ of the way full. You should get around 12 muffins.
- Bake at 350ºF for 20-22 minutes.
- Remove muffins and let cool for at least 15 minutes before glazing.
- While muffins are cooling prepare glaze by mixing together water and powdered sugar.
- Once muffins have cooled, drizzle with glaze.
- Enjoy!
Nutrition Facts
Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 15g