The weather is changing and the holiday season has arrived! I am not a crazy gingerbread fan, but I do love a hearty protein muffin for mornings on the go!
This is a soft, moist gingerbread muffin, easily made gluten-free or regular. If you don't have two different types of sugar, use a 1/2 cup of just one kind. It's difficult to mess this recipe up, but the spices will welcome you into jingle bell season. :)
Welcome to baking season.
Gingerbread Protein Muffins
2 cups flour blend of choice (sub ¼ c protein powder)
¼ c sugar (I use coconut sugar)
¼ c brown sugar
2 ½ tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 flax egg (1T flax meal + 3T water)
3/4 c milk
1/4 c cooking oil (I like coconut oil)
1/4 c molasses
½ c powdered sugar
2T non dairy milk
(stir until clumps are gone)
Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
In a large mixing bowl, combine wet ingredients plus sugars.
In a medium mixing bowl, combine all dry ingredients. Slowly add dry mixture to combined wet mixture. This batter will be a little thick and it may be easier to use a spatula to divide the batter evenly between the muffin cups, about 3/4 full.
Note: Since these are thick, they will maintain a similar structure that you give them in the pan/liners. So if you want smooth tops, you'll need to smooth them out before putting in the oven.
Bake for 25 minutes, until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
Optional: Drizzle powdered sugar glaze on top for added sweetness!