Healthy Gingerbread Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Puffy gingerbread muffins made with coconut oil, whole wheat flour, and maple syrup instead of refined sugar. A lighter take on gingerbread with warm spices. Good for breakfast or as a dessert-like snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup coconut oil
- 1/3 cup molasses
- 1 egg
- 1/2 cup real maple syrup
- 1/2 cup light sour cream
- 1/2 cup milk
- 1 tablespoon fresh ginger paste (sub 1 teaspoon ground ginger)
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- turbinado sugar for topping
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 278mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.