There are so many delicious, seasonal treats to indulge in at this time of year! And you know what? I will be doing my fair share of baking with lots of sugar and butter over the next few weeks. But sometimes it’s nice to have a lighter option to turn to when you want to indulge – guilt-free!
These Lightened-Up Gingerbread Muffins definitely do not taste like diet food. In fact, they are the perfect answer to that craving for something sweet, cakey, and with all of the flavors of the season. My little boys love them! They are a great breakfast option when you pair them with some fruit and yogurt, they are a nice afternoon snack with a cup of tea, and they would also be an ideal addition to a holiday brunch spread. No matter how you choose to enjoy them, I know that they will be a big hit!
PS - These muffins freeze very well when wrapped tightly, so feel free to make them in advance and just pull them out whenever you need them.
Lightened-Up Gingerbread Muffins
- ¼ cup brown sugar
- ½ cup molasses
- ⅓ cup skim milk
- ¼ cup canola oil
- ¼ cup applesauce
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or you can use regular whole wheat flour, or an equal amount of additional all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ginger
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- Prepare a 12-cup muffin tin by lining 10 of the cups with paper cup liners or by spraying with cooking spray. Set aside.
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together brown sugar, molasses, milk, oil, applesauce, and egg until well blended.
- In a large bowl, whisk together remaining ingredients.
- Add wet ingredients to dry ingredients, stirring just until combined. Batter will still be slightly lumpy, which is fine – do not overmix.
- Scoop batter into prepared muffin cups. I like to use an ice cream scoop for this part so that all of my muffins are the same size.
- Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
Recipe adapted from www.bettycrocker.com