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 tsp unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp (10g) ground ginger
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¼ cup (60mL) molasses
  • ½ cup (12g) Stevia In The Raw® Bakers Bag
  • 1 cup (240mL) nonfat milk
  • 2 ½ cups (300g) white whole wheat flour or gluten-free flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  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: 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.

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.

The molasses is essential to create the gingerbread flavor. It’s inexpensive, shelf-stable, and keeps for ages. I do not recommend substituting for it! In a pinch, you can substitute pure maple syrup, honey, or agave, but the muffins will no longer have that classic gingerbread taste.

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.

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