Gingerbread Muffins (No Molasses)

These gingerbread muffins are fluffy and moist, high in fibre, not too sweet and made with honey instead of molasses. Simple, quick and easy to make, perfect for breakfast or snack anytime.

These gingerbread muffins are made with a combination of all-purpose and whole wheat flours (for added fibre) and contain a moderate amount of sugar. One gingerbread muffin has well under 200 calories (even with the chocolate glaze!). These muffins are sweet, but not overly so, fluffy and moist, easy to make and delicious!

The inspiration for these gingerbread spiced muffins came from Polish-style gingerbread piernik which is made with honey instead of treacle or molasses. It also contains a little cocoa powder, which I also used in this muffin recipe.

These two ingredients together with the dark brown sugar and spices infuse these muffins with a delicious gingerbread flavour and give them a lovely golden brown colour. 

Gingerbread muffins ingredients and substitutions

• Flour: I used a combination of all-purpose/plain and whole wheat/wholemeal flours, but you can just use all-purpose or white whole wheat flour instead.
• Cocoa powder: adds more depth of flavour and colour (though it won't make these muffins taste like chocolate). Use cacao powder instead if preferred.
• Gingerbread muffin spices: cinnamon, ginger and cloves.
• Raisins: you can use sultanas or currants instead. I don't recommend omitting this ingredient as it adds sweetness (which is important given the low amount of granulated sugar in the recipe) and makes for a more interesting texture.
• Raising agents: baking powder and bicarbonate of soda.
• Yogurt: adds moisture and helps produce and fluffy texture.
• Milk.
• Eggs.
• Honey.
• Dark brown sugar: adds flavour and moisture.
• Oil: I used cold-pressed vegetable oil but you can use any.

Step-by-step recipe instructions

1. Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a 12-hole muffin pan with paper cases (or lightly grease) and set aside.

2. Combine dry ingredients: Using a whisk stir together the flours, baking powder, bicarbonate of soda, spices and cocoa until thoroughly incorporated.

3. Prepare wet mixture: Whisk together the eggs, yogurt, milk, oil, sugar and honey until smooth and creamy. Add the raisins.

4. Assemble: Gradually pour in the dry mixture whisking in until just combined. Do not overstir the batter.

5. Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 12 minutes. Lower the temperature to 375 F/190 C/170 fan/gas mark 5 and, without opening the oven door, continue baking for about 7 more minutes (until the skewer inserted into a muffin comes out clean).

6. Cool: Remove from the oven and set aside to cool completely in the pan.

7. (*Optional) Add chocolate glaze: Melt the chocolate along with the butter (in the microwave) and using a spoon spread over the tops of the muffins (once they’ve cooled). Wait a few minutes for the glaze to set or enjoy while still warm!

Serving suggestions

These healthier gingerbread muffins can be served without any toppings. However, I like them with a little chocolate glaze (as in the photo). Alternatively you can drizzle lemon or orange glaze over the tops before serving (as I've done with my blood orange muffins). Or simply dust with powdered sugar.

For a more satisfying breakfast serve with cottage cheese, ricotta or cream cheese. These gingerbread spiced muffins are delicious with a cup of hot cocoa, tea or coffee as well as a glass of milk.

Variations

This easy gingerbread muffin recipe can be adapted to add a different twist. For example, you can add:

• About ½ cup/70g chopped hazelnuts or pecans for crunch.
• More festive ingredients: such as mixed dried fruit (instead of just raisins) as well as orange zest.
• Crystalised ginger: ⅔ raisins and ⅓ ginger.
• Chocolate chips: in combination with raisins.

Top tips

• Do not overstir the batter or your muffins won't rise well. Stop stirring as soon as all the ingredients have been incorporated.
• It's important not to overbake these muffins.
• Leave to cool in the muffin pan (the paper cases will come off easier).
• Cool completely before decorating.
• These gingerbread muffins are even better the next day when the flavours have had time to fully develop.
• Keep in an airtight container for up to 3 days.
• Freeze for up to 3 months.

More spiced muffin recipes to try next

• Dried Cranberry Muffins with Pecans
• Pumpkin Chocolate Muffins
• Blood Orange Muffins
• Carrot Date Muffins (no refined sugar)

See also these other easy, delicious breakfast/brunch recipes!

Recipe

Keep in touch!

If you make this low sugar gingerbread muffin recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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