All the fall decorations are out, pumpkin spice everything in the stores, and fall is in the air! But before you know it, Christmas will be here — which means… it’s time for gingerbread muffins!
If you’re like me, you know gingerbread is a great treat any time of the year. And with these naturally sweetened gingerbread protein muffins, you can enjoy that gingerbread flavor without a crazy spike in your blood sugar. 😉 Here are some benefits of these tasty, healthy gingerbread muffins.
Protein Muffins
The main ingredient in these gingerbread muffins is white beans, making them much higher in protein than a typical grain-based muffin. The beans also add extra fiber and iron, too. Peanut butter instead of oil makes for even more of a protein power-up!
Naturally Sweetened Gingerbread Flavor
Instead of using sugar, these muffins rely on natural sweeteners like banana, unsweetened applesauce, and molasses. While they are not sugar free, these natural sugars are lower glycemic index than table sugar, meaning they don’t spike your blood sugar as much.
Christmas All Year Long!
With warming spices like ginger and nutmeg, these gingerbread muffins bring a little Christmas spirit all year long! Perfect for a holiday brunch or a healthy treat, be sure to make some extra muffins to share with your friends.
Gingerbread Protein Muffins (Naturally Sweetened)
Description
Try these gingerbread protein muffins for a lightly sweet treat, a holiday brunch, or a fun and filling breakfast on-the-go.Â
Ingredients
Wet Ingredients
Dry Ingredients
Instructions
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Prep materials
Preheat oven to 350 degrees Fahrenheit. Prepare a muffin tin by spraying with cooking spray or lining muffin cups with cupcake liners.
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Prepare flax eggs
In a small bowl, mix together 2 Tbsp ground flax seed with 5 Tbsp water. Set aside to let thicken.
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Blend chickpeas
Add 3 cups chickpeas, 1/2 cup unsweetened applesauce, 1/2 cup peanut butter, and 1/2 cup mashed banana to a food processor. Blend until batter is smooth, stopping to scrape down sides of bowl as needed.
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Add remaining wet ingredients
Once batter is smooth, add 1/2 cup molasses, 1 tsp vanilla, flax egg mixture, and 2 eggs. Pulse until combined.
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Add dry ingredients
Add 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon, 2 tsp ginger, 1/4 tsp cloves, 1/2 tsp salt, and 1 cup whole wheat flour. Pulse until combined. Batter should be smooth, thicker than pancake batter but runnier than cookie dough.
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Dish it up and bake
Spoon batter into muffin tin, filling about 2/3 full. Bake on the middle rack of oven for 17-19 minutes, or until toothpick comes out clean.Â
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Cool and enjoy!
Immediately remove from muffin pan. Cool on cooling rack until cool enough to eat. Enjoy!
Once cooled completely, store muffins in refrigerator for 3-5 days, or freeze for up to 3 months. :)
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Note
- To save money on ground ginger, check stores that sell spices in bulk. You also may have luck finding ground ginger at a cheaper price in Asian markets! In my small town, I found a 7 oz bag of ginger for only $3 at our local Asian mart!
- To make muffins gluten free, try swapping the cup of whole wheat flour for a gluten free flour blend. I haven't personally tested this, so let me know if you try it!
- To make muffins vegan, use 4 flax eggs and omit the 2 regular eggs.Â
