Description
These healthy gingerbread muffins are going to be your go-to snack this holiday season. They’re gluten free, high in fibre, and full of warming spices!
Prep Time: 10 min | Cook Time: 20 min | Course: Breakfast, Dessert, Snacks | Cuisine: American | Keyword: Breakfast, loaves and muffins | Servings: 10Muffins
Ingredients
¾cuppumpkin puree
4tablespooncoconut oil melted and cooled
½cuphoney
¼cupmolasses
2medium eggs
¼cupmilk
1teaspoonvanilla extract
1+¾cupOat Flour
1teaspoonground cinnamon
1teaspoonground ginger
¼teaspoonground cloves
¼teaspoonground nutmeg
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
Top with: drizzled melted white chocolate
Instructions
- In a large bowl, combine pumpkin purée, honey and coconut oil in a bowl using an electric mixer. Beat in the eggs one at a time, and add milk, molasses and vanilla extract.
- In a separate bowl, whisk together oat flour, spices, baking powder, baking soda and salt.
- Slowly add the Oat Flour mixture to the wet ingredients and stir to combine.
- Bake at 375F for about 20 minutes.
Once cooled, drizzle with melted white chocolate.
Notes
note: all purpose flour can be subbed for the oat flour
Nutrition
Serving: 1muffin | Calories: 259kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 241mg | Potassium: 341mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2918IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg
