Gingerbread Spice Wheat Muffins are an amazing treat, full of holiday flavors that give you that oh-so-cozy type of feeling. Slightly “healthified” by using white whole-wheat flour instead of white, coconut oil instead of butter, and some applesauce for additional moisture, you’ll never know that they are lightened up.
My Soft and Chewy Gingersnap Cookies inspired this recipe for Gingerbread Spice Wheat Muffins. Both include molasses that give the treats a very distinct, robust flavor. It’s REALLY hard to describe what molasses tastes like, but to me it tastes like Christmas.
Whenever I combine certain spices, I’m reminded once again that it’s the holiday season.
Adding molasses gives me the itch to play Christmas music. —-> “City sidewalks, busy sidewalks. Dressed in Holiday style, In the air there’s a feeling of Christmas!”
After all the indulgent treats I’ve been making, it’s nice to have something slightly lightened up. I started with last year’s Spiced Gingerbread Loaf and adapted it by doing the following things.
- I used white WHOLE-WHEAT flour, instead of regular white flour.
- Coconut oil was substituted for the butter.
- To increase the moisture level, I added applesauce.
These honestly do NOT taste lightened up. Trust me, you won’t even notice.
The Icing is optional, but SO perfect.
- Start with a little melted butter.
- Add a small amount of half and half and vanilla.
- Then add the cinnamon to get that holiday flavor.
- And stir in the powdered sugar until you get the right consistency. If the icing is too runny, add a bit more powdered sugar. If it’s too firm, add a few more drops of half and half.
Kitchen tools you need for this recipe.
- Jumbo Muffin Pans for baking. If you want to make regular sized muffins, you will get approximately 12 muffins.
- Extra Large Cupcake Liners are also a must-have. I use them all the time, because I tend to make JUMBO sized more often than not.
- No mixer needed. Just two mixing bowls, and a whisk.
Do you need some other ideas for holiday treats this season? I got ya covered.
- Soft and Chewy Gingersnap Cookies
- Dark Chocolate Peppermint Mocha Cookies
- M&M Monster Cookies
- Easy Cut Out Sugar Cookies
- Easy Homemade Toffee
- No Bake Peanut Butter Balls
Make these holiday treats next: Easy Homemade Toffee
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Gingerbread Spice Wheat Muffins are an amazing treat, full of holiday flavors that give you that oh-so-cozy type of feeling.
- 1/2 cup coconut oil
- 1/2 cup applesauce
- 1/4 cup pure maple syrup
- 1/4 cup molasses
- 1 cup buttermilk
- 2 teaspoons vanilla
- 2 large eggs
- 3/4 cup brown sugar
- 2 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 Tablespoon unsalted butter - melted
- 1 Tablespoon half and half
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3/4 cup powdered sugar
Add all the wet ingredients to a medium bowl - the coconut oil, applesauce, maple syrup, molasses, buttermilk, vanilla, and eggs. Mix well.
Add all the dry ingredients to another medium bowl - the flour, brown sugar, baking soda, salt, cinnamon, ginger, and cloves. Stir to combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
Scoop batter into eight jumbo muffin tins. Bake on 350 degrees for approximately 25 - 27 minutes.
Remove muffins to cooling rack.
In a small bowl, mix together the melted butter, half and half, vanilla, and cinnamon. Then add powdered sugar and mix well.
You may need to add more half and half if the icing is too thick. Or add more powdered sugar if it is too thin.
Drizzle icing on the muffins when they are cool. Store in airtight container.
- Canola oil can be substituted for coconut oil.
- Regular all-purpose flour can also be substituted for whole wheat.
- You can freeze the muffins (for up to three months) before the icing is added. Use freezer bags for best results.
- When making the icing, if it is too runny, add more powdered sugar. If it's too firm, add more half and half, just a few drops at a time.