Gingerbread Whole Wheat Muffins that are perfect for the fall into holiday season!
I like that these muffins are made with whole wheat flour!
Gingerbread Whole Wheat Muffins
This is one of those recipes that tastes as good as it smells when it is baking in the oven.
I must say that both are good things!
This recipe does remind me of my Whole Wheat Banana Walnut Muffin recipe.
That muffin recipe is a healthy muffin recipe that features whole wheat flour along with healthy vegan options for other ingredients.
This recipe however, is a fall inspired recipe and features all of those great autumn flavors that you would expect thanks to the seasonings that are added.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
There are some differences between using whole wheat and using all purpose flour.
That is, there is a difference in the baking results that you can expect to notice when you use whole wheat rather than the usual all purpose flour. But, you can still get a great tasting muffin, as you will see in this recipe.
Whole wheat flour is a more fibrous (and healthier for many of us as a result) flour.
That is, it has been processed less and as a result, whole wheat flour has held on to its fiber. The result of holding on to this fiber is a more dense result, especially in muffins and breads. Personally, I like this as the fiber causes the bread and muffins to make me feel fuller faster and for a longer duration of time.
This is a recipe that is for anyone asking how do you make gingerbread from scratch.
Technically, 'gingerbread' refers to baked goods that feature ginger along with other spices that are synonymous with the fall season. It is that 'gingerbread' flavor that we like so much about cookies, muffins and other baked goods that are also called 'gingerbread'.
This muffin recipe is sweetened with the traditional molasses.
Molasses is a natural syrup that is more concentrated in sugar than other sweeteners. It is responsible for giving us both a sweet flavor and a rich color that we would expect from gingerbread muffins.
Tips for making gingerbread muffins.
Whole wheat flour is a more dense flour thanks to the nutrients that is has packed into it. If you are concerned about having a heavier muffin or a muffin, try blending the whole wheat flour with some regular all purpose flour (you may need to adjust the water that is added to this recipe).
Here are some more great tips for you.
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- Make this recipe vegan. Using a quarter cup of mashed bananas to replace each or one egg in this recipe is just one egg alternative. You could also try substituting in a quarter cup of unsweetened applesauce or a quarter cup of blended silken tofu.
- While this is a muffin recipe which uses a muffin pan for baking, you could easily make this into a bread recipe that uses a basic bread loaf pan or you could use a mini loaf pan or even. You may need to adjust baking times if you make this into a bread.
- Unlike other muffin recipes, it may be hard to check to check to see if your muffins are done baking by simply looking for browning. As a result, I suggest using the toothpick test to see if your muffins are done with the baking process of this recipe.
There are some differences between using whole wheat and using all purpose flour.
That is, there is a difference in the baking results that you can expect to notice when you use whole wheat rather than the usual all purpose flour. But, you can still get a great tasting muffin, as you will see in this recipe.
Whole wheat flour is a more fibrous (and healthier for many of us as a result) flour.
That is, it has been processed less and as a result, whole wheat flour has held on to its fiber. The result of holding on to this fiber is a more dense result, especially in muffins and breads. Personally, I like this as the fiber causes the bread and muffins to make me feel fuller faster and for a longer duration of time.
The secrets to making a good muffin.
I always like to remind people that using fresh ingredients is essential to making a good muffin.
Also essential is that the ingredients such as eggs are at room temperature and that you should mix the dry ingredients with the wet ingredients until just blended (avoid over- mixing!).
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Whole Wheat Olive Oil Cake.
- Chocolate Chip Cookies made with Olive Oil.
- Chocolate Cake Made With Pumpkin.
- Easy Pumpkin Risotto
- Easy and Savory Pumpkin Hummus.
- Butternut Squash Pizza Crust.
- Blender Pumpkin Soup
- How to Follow the Mediterranean Diet.
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Gingerbread Whole Wheat Muffins
Gingerbread Whole Wheat Muffins
Earlier I mentioned that for better results, using fresh ingredients is essential to any muffin recipe.
Also essential is that the ingredients such as eggs are at room temperature and that you should mix the dry ingredients with the wet ingredients until just blended (avoid over- mixing!).
Here is how to store Whole Wheat Muffins air tight container at room temperature for up to five days for best results.
The Ingredients Needed For Gingerbread Muffins.
- Whole Wheat Flour- 2 ½ Cups
- Baking Soda- 1 teaspoon.
- Baking Powder- 1 ÂĽ teaspoon.
- Ground Cinnamon- 1 teaspoon.
- Cloves- ½ teaspoon ground.
- Ground Ginger- ½ tablespoon.
- Vegetable Oil- ½ cup (can use canola oil).
- Sugar- ½ cup.
- Eggs-2. Make this vegan by subbing in four tablespoons of flaxseed and six tablespoons of water for that egg.
- Molasses - ½ cup.
- Water- 1 cup.
- Preheat the oven to 350 and prep your muffin pan for nonstick. You can use liners.
- In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, baking powder,cinnamon, cloves and ginger. Set this bowl aside.
- Next, in a large mixing bowl, beat together the vegetable oil and the sugar. Then add the eggs and then the molasses.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions, gradually adding the water with the dry ingredients. Do not over-mix- simply mix until just blended.
- Fill your muffin cups ½ to ¾ full. Bake until a toothpick comes back clean- about 20-25 minutes. Allow the muffins to cool on a rack before serving.
- Whole Wheat Flour– 2 ½ Cups
- Baking Soda– 1 teaspoon.
- Baking Powder– 1 ¼ teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Cloves– ½ teaspoon ground.
- Ground Ginger– ½ tablespoon.
- Vegetable Oil– ½ cup
- Sugar– ½ cup.
- Eggs-2.
- Molasses – ½ cup.
- Water- 1 cup.
- Preheat the oven to 350 and prep your muffin pan for nonstick. You can use liners.
- In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, baking powder,cinnamon, cloves and ginger. Set this bowl aside.
- Next, in a large mixing bowl, beat together the vegetable oil and the sugar. Then add the eggs and then the molasses.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions, gradually adding the water with the dry ingredients. Do not over-mix- simply mix until just blended.
- Fill your muffin cups ½ to ¾ full. Bake until a toothpick comes back clean- about 20-25 minutes. Allow the muffins to cool on a rack before serving.
How to make Whole Wheat Gingerbread Muffins.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Gingerbread Whole Wheat Muffins, perfect healthy muffin recipe for fall and holiday baking, breakfast, brunch,snacks, or dessert!
Gingerbread Whole Wheat Muffins
Ingredients
Instructions
Recipe Notes
Also essential is that the ingredients such as eggs are at room temperature and that you should mix the dry ingredients with the wet ingredients until just blended (avoid over- mixing!). Here is how to store Whole Wheat Muffins air tight container at room temperature for up to five days for best results.
originally posted:
October 19, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Karen Dykeman
Very Very Good. Delicious flavorful without being overpowering. However, I don’t quite know if a non wheat eater will eat these. The whole wheat flavor shines through which I like. Thank you. This is a keeper for my new found appreciation for Molasses.
Annie
I am glad you enjoyed it! You can always sub in another flour if needed.