Gingerbread is one of the quintessential flavors of Christmas.
From gingerbread men to gingerbread lattes to actual loaves of gingerbread, yummy gingerbread things are everywhere.
Most gingerbread I find a little lacking in the “actual ginger” department. Not this time, friend.
All the fresh ginger.
There is plenty of grated fresh ginger in the muffins themselves. Not to mention chopped candied ginger for a little extra spice on top. Yes please!
These muffins are a healthier version with whole wheat flour for some added fiber and reduced sugar because – call me crazy – I like a balance. The muffins are a little less sweet, but the glaze on top adds some sweetness.
Making muffcakes a thing.
Leave off the glaze and these are a great (and reasonably healthy) breakfast treat. They’re somewhere between a muffin and a cupcake. Fitting for both breakfast and dessert. “Muffcakes,” if you will. (Is that a thing? Can I make it a thing?)
Plus they’re dairy free. If you don’t eat cow’s milk or butter, then it’s your lucky day! Oh and there’s applesauce! So we can go ahead and refer to these as health food, right?
The molasses-y richness + the nutty whole wheat flour + the zing from the fresh ginger + so much cinnamon. These muffins are so cozy and yummy.
[cooked-recipe id=”2911″]
