Fill your house with the warm and cozy aroma of Christmas (and get a healthy snack out of it too!)
There’s nothing quite like entering your kitchen and being engulfed in the delicious, warm aroma of gingerbread. To me, that feels like Christmas. What’s even better, is knowing that the source of that aroma is a nutritious and wholesome muffin — the kind that you can eat as part of a balanced meal, or on its own as a snack. The kind that you feel really great about sending in your kid’s lunch, or serving to your family for breakfast. These gingerbread muffins are to die for, and will put you in the holiday spirit!
These muffins are fluffy and soft just like coffee shop gingerbread muffins, but much healthier. Pair one with some fruit and Greek yogurt in the morning, and you’ve got a balanced meal! Or, after you ship the kids off to school, top your muffin with butter and serve with coffee and baileys–it’s the holidays after all!
I’ll cut to the chase and give you the recipe now…because I know that you’ve just cleared your schedule to bake these immediately.
Easy, Healthy Gingerbread Muffins
These muffins are fluffy and soft just like coffee shop gingerbread muffins, but much healthier. Pair one with some fruit and Greek yogurt in the morning, and you've got a balanced meal! Or, after you ship the kids off to school, top your muffin with butter and serve with coffee and baileys--it's the holidays after all!
Ingredients
- 1/2 cup butter, softened (can substitute melted coconut oil)
- 1 egg
- 1/2 cup real maple syrup
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup dark brown sugar
- 1 generous tbsp fresh grated ginger or ginger paste (you can also sub 1 tsp ground ginger)
- 1 1/2 cups whole grain or whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp all-spice
- brown or turbinado sugar for topping
Instructions
- Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray, coconut oil or butter.
- In a mixing bowl, whisk together the wet ingredients(butter, eggs, maple syrup, yogurt, milk, brown sugar and ginger).
- Add the flours, baking soda, salt, and spices (cinnamon, nutmeg, all spice). Stir until just combined (might be a little lumpy--that's ok. Best not to over-stir muffins). Scoop into a muffin tin and sprinkle the tops with a bit of sugar. Bake for 15-17 minutes, until the tops are puffy and firm to the touch. Cool, serve and enjoy!
Notes
Adapted from Pinch ofYum's "Healthy Gingerbread Muffins"(these ones are really tasty too!)
If you like this recipe, you might also want to try this delicious Triple Ginger White Chocolate Cookies!
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![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
jamie@dip bar review says
Gignger bread muffins had always been my favorite. Would definitely try them out.
Carrie @ Saving In Ottawa says
Made these over the weekend – Delicious! We added raisins, well, we love raisins, and skipped the sugar topping. This recipe is definitely a keeper!
Sarah Remmer says
Glad you liked!!
Shauna says
Would this work with coconut yogurt and flax eggs? We can’t do dairy and eggs.
Katie says
Hi Sarah! These are amazing thank you! Recipes often tend to be a little dry where we live so on the second batch I added a grated carrot and a little lemon juice to the milk to sour it first. So yummy!