Healthy One-Bowl Gingerbread Muffins
Yields: 12 muffins
Gingerbread is one of my favorite holiday flavors, and these muffins are absolutely amazing! They’re supremely moist and tender with lots of warm spice flavors. They’ll keep for at least one week if stored in an airtight container in the refrigerator, and they freeze well, too!
  1. Preheat the oven to 350°F, and coat a 12 muffin cups with nonstick cooking spray. (If using paper or metallic liners, place them in each muffin cup and coat the liners with nonstick cooking spray.)
  2. In a medium bowl, whisk together the butter, egg whites, and vanilla. Whisk in the ginger, cinnamon, nutmeg, cloves, and salt. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the molasses and Stevia In The Raw®. Stir in the milk. Pour in the flour. Gently sprinkle the baking powder and baking soda on top of the flour; then gently stir everything together until just incorporated.
  3. Spread the batter into the prepared muffin cups. Bake at 350°F for 19-22 minutes or until the centers feels firm to the touch. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes: Please follow the directions exactly as written! Certain ingredients can clump if they’re added at the wrong time, and others can react too soon (which then ruins the texture of your baked goods!). So for the best muffins, add the ingredients exactly when they’re supposed to be added and stir them in exactly when they’re supposed to be stirred in. I promise it’s worth paying attention and following the instructions precisely!

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

It’s very important to measure the flour correctly, using this method or a kitchen scale. Too much will dry out your muffins, instead of resulting in the moist and tender texture they should have.

Any milk may be substituted for the nonfat milk.

By sprinkling the baking powder and baking soda over the flour, instead of pouring or dumping them in the middle, it helps prevent clumps and ensures your muffins rise properly.

IMPORTANT MOLASSES NOTE:The molasses is essential to create the gingerbread flavor. You just need regular molasses (like this), not blackstrap molasses. (Blackstrap molasses is a bit too bitter!) Molasses inexpensive, shelf-stable, and keeps for ages. I do not recommend substituting for it, and you'll use it in all of these recipes of mine too! In a pinch, you can substitute pure maple syrup, honey, or agave, but the muffins will no longer have that classic deep, rich gingerbread taste.

GLUTEN-FREE OPTION: For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ¾ cup (90g) brown rice flour, and 1 ¼ teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

DAIRY-FREE OPTION: Use the coconut oil option, stick-style vegan butter (like this!), or any oil in place of the unsalted butter. Use non-dairy yogurt alternatives (ie soy-, almond-, coconut-, or even oat-based) in place of the Greek yogurt. Use your favorite non-dairy milk in place of the nonfat milk.

SUBSTITUTING OTHER SWEETENERS: See the Nutrition Information below for more information about how to substitute other sweeteners!

{gluten-free, clean eating, low fat, lower sugar, dairy-free option}
Recipe by Amy's Healthy Baking at