Gingerbread Muffins Recipe

Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ¼ cups whole wheat flour; ¼ cup nonfat dry milk powder; 1 ½ teaspoons ground ginger; ¾ teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ cup skim milk; ⅜ cup applesauce; ¼ cup molasses; 3 tablespoons maple syrup; 1 tablespoon canola oil; 1 egg white, lightly beaten

Servings: persons

1 ¼ cups whole wheat flour
¼ cup nonfat dry milk powder
1 ½ teaspoons ground ginger
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup skim milk
⅜ cup applesauce
¼ cup molasses
3 tablespoons maple syrup
1 tablespoon canola oil
1 egg white, lightly beaten

1
Preheat oven to 350 degrees.
2
Line 12 muffin tins with paper liners.
3
In a large bowl, sift together dry ingredients.
4
In a small bowl combine liquids and then pour over dry ingredients.
5
Mix until moistened but be sure you do not over mix.
6
Spoon into muffin tins.
7
Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
8
Remove muffins from tin and cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups whole wheat flour, ¼ cup nonfat dry milk powder, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cinnamon, and more.

Yes, Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Muffins

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