Healthy Gingerbread Muffins

In my last post, I shared with you my review of Grace Kennedy’s line of coconut products.  I used the organic coconut oil to make these Healthy Gingerbread Muffins.  I like to bake muffins for Hasan’s breakfast but I wasn’t sure if these were going to fly with him since there was no chocolate.  I took them for an after school snack when I went to pick the boys up from school and they loved them.  I’m glad that they are moving away from wanting everything to have chocolate in it.

One of the things I really like about these muffins is that there is no refined sugar.  It is sweetened with molasses and maple syrup.  The coconut oil worked really well.  Surprisingly, the muffins didn’t have a coconut flavour to them at all.  They aren’t overly sweet and are a perfect breakfast muffin!

Healthy Gingerbread Muffins
Adapted from Pinch of Yum

1/2 cup coconut oil
1/3 cup molasses
1 egg
1/2 cup maple syrup
1/2 cup light sour cream
1/2 cup milk
1 tsp ground ginger
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
turbinado sugar for sprinkling

Have all ingredients at room temperature.

Preheat oven to 375°F.  Grease a muffin tin with baking spray.

In a microwavable bowl, melt the coconut oil in the microwave.  Add the molasses and whisk together.

In a large bowl, whisk together the egg, maple syrup, sour cream, milk and ginger.  It is important that these be at room temperature so that the melted coconut oil will not clump when you add it.

To the egg mixture, add the coconut oil/molasses and whisk.

Add the flours, baking soda, salt and cinnamon.  Stir until just combined.  Scoop into prepared muffin tin.  Sprinkle the turbinado sugar onto the muffins.  Bake 17-20 minutes or until a toothpick inserted in the centre comes out clean.