Notes: For a gluten-free version, use certified gluten-free oat bran and the following gluten-free flour blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. I have not tried any other gluten-free flour and cannot guarantee that others will work.
Any milk may be substituted for the nonfat milk. Honey or agave can be substituted for the maple syrup. Alternatively, ¼ cup (53g) of light brown sugar plus an additional 2 tablespoons (30mL) of milk may be substituted for the maple syrup, but the muffins would no longer be clean eating friendly.
Do not substitute anything for the molasses; it gives the muffins their characteristic gingerbread flavor.
{gluten-free, clean eating, low fat, low calorie}