These gingerbread muffins, are moist, tender and filled with chunks of crystallized ginger. They make the perfect holiday breakfast or snack.
Today I’m teaming up with two other fantastic humans/bloggers to share some scrumptious holiday breakfasts.
Christina out did herself with the most festive of waffle recipes.
Tart cranberries combined with sweet citrus create a flavor profile perfect for a holiday breakfast. Lather in syrup or honey and never go back to plain waffles again.
Rachel whipped up some of the best looking overnight oats you’re spoon and taste buds will ever meet.
Your favorite warm winter drink is now a healthy breakfast treat, plus it is gluten free, vegan-friendly and filled with chocolate granola chunks.
But let’s talk about these muffins.
Alright, at this point, you’re either PUMPED or rolling your eyes that I’m sharing yet another gingerbread recipe, but alas this is the last gingerbread of the season. And because it’s the last, we’re going out with a bang. A bang in the form of muffins, gingerbread muffins.
These muffins are so moist, tender and packed with not only gingerbread flavor, but actual chunks of crystallized ginger. Yup. I went there. And now I’m never going back (and you won’t want to either.)
I was about to type “I think dry muffins should be illegal,” then I stopped and actually thought about what I was saying and realized that’s a ludicrous notion. Obviously, I wouldn’t want anyone penalized under the judicial system for a less than delicious muffin, however dry muffins do really suck.
In fact, dry baked goods are a total drag. Nothing makes me more sad than excitedly biting into a scone and finding out it’s drier than the Sahara desert. Ok, that was another gross exaggeration, plenty of things make me much sadder than that, but yeah boo to dry baked goods.
That’s why I like to keep ‘em real think ‘n juicy (wrong words?) with help from my bff: nut butter. Besides drizzling it over errythang and eating it straight from the jar, nut butter is great for cooking and baking.
So what are you waiting for? Time to make these irresistible muffins and enjoy this wonderful season of
- ⅓ cup of melted coconut oil
- 1 cup of almond milk
- ¼ cup of molasses
- ⅓ cup of almond butter
- ⅓ cup of coconut sugar
- 1 egg
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoons of cinnamon
- 1 teaspoons of ground ginger
- ¼ cup of crystalized ginger
- Preheat the oven to 400ºF
- In a medium size mixing bowl beat together melted coconut oil, almond milk, molasses, almond butter, coconut sugar and egg until mixture is smooth
- In a separate bowl mix together flour, baking soda, baking powder, cinnamon and ground ginger
- Slowly fold in dry mixture into wet mixture, but making sure not to over mix then add crystalized ginger and stir until evenly dispersed
- Line a 6-muffin tin with paper liners and pour muffin batter into liners
- Bake muffins for 17 minutes or until you insert a toothpick into the muffin and it comes out clean
- Allow muffins to cool for 10 minutes before eating and store in fridge for up to 10 days
PIN these Gingerbread Muffins for later
Looking for more gingerbread?
- What’s your favorite festive breakfast?
- What’s the best baked good you’ve ever hard?