These Skinny Gingerbread Muffins are light and fluffy and filled with molasses flavor!  Perfect for the holiday season! 

Makes 12 muffins

Alright, I know it’s probably way too soon for me to be sharing another gingerbread recipe, but I just could not help myself.

Out of all of the holiday aromas, the one that I love the most is gingerbread. I just love the combination of the molasses and the spices!

These muffins are like light and fluffy gingerbread cake-like muffins! These are a huge hit at our house! Give them a try and let me know if they are a hit at your house, too! 

What ingredients do I need to make these Skinny Gingerbread Muffins?

• All-purpose or almond flour
• Zero point brown sugar sweetener – I use Lakanto Brown or Golden monkfruit sweetener
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground ginger
• Ground cloves
• Light or dark molasses– I  use dark brown molasses in this recipe for the added depth of flavor
• Unsweetened almond milk-room temperature
• Unsweetened applesauce 
• Eggs- room temperature
• Vanilla extract
• Coarse sugar for sprinkling-optional

What sweetener do you recommend using for these Skinny Gingerbread Muffins?

I use Lakanto Classic Monkfuit Sweetener and Lakanto BROWN Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the BROWN is a zero point brown sugar substitute.

The Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar.

If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points.

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

You can purchase Lakanto using the link below.

Save 15% on your order with promo code: POUND15

How do I make these Skinny Gingerbread Muffins?

Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
In a large bowl, whisk together flour, brown sweetener, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

In a separate bowl, whisk together molasses, unsweetened almond milk, unsweetened applesauce, eggs, and vanilla extract.

Add wet ingredients to dry ingredients and stir until just combined.

DO NOT over-mix, lumps are perfectly fine. 

Divide batter into 12 muffin cups. Fill each cup about 3/4 full to completely full. 

Sprinkle with optional coarse sugar.

Bake for 8 minutes. Leaving muffins in oven, reduce heat to 350. Bake for an additional 10 minutes or until toothpick inserted in the center comes out mostly clean.
Remove from oven and let them cool for 5 minutes before removing them to a wire rack to cool.

Store leftovers in an airtight container on the fridge for up to a week.

These muffins will stay fresh in an airtight storage container for 2-3 days at room-temperature or up to a week in the fridge.

These  Skinny Gingerbread Muffins freeze well, too. I wrap each tightly in plastic wrap and then in aluminum foil. These can be stored in the freezer for up to 3 months. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat.
Enjoy!

Ingredients:

• 2 and 1/2 cups all-purpose flour, gluten-free, or almond flour
• 1/2 cup zero point brown sugar sweetener – I use Lakanto monkfruit Brown or Golden Sweetener
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 teaspoon salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/3 cup light or dark molasses
• 1/2 cup unsweetened almond milk, room temperature
• 1/2 cup unsweetened applesauce 
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• coarse sugar for sprinkling, optional

Directions:

1. Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. In a separate bowl, whisk together molasses, unsweetened almond milk, unsweetened applesauce, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. DO NOT over-mix, lumps are perfectly fine. 
4. Divide batter into 12 muffin cups. Fill each cup about 3/4 full to completely full. 
5. Sprinkle with optional coarse sugar.
6. Bake for 8 minutes. Leaving muffins in oven, reduce heat to 350. Bake for an additional 10 minutes or until toothpick inserted in the center comes out mostly clean.
7. Remove from oven and let them cool for 5 minutes before removing them to a wire rack to cool.
8. Store leftovers in an airtight container on the fridge for up to a week. These muffins will stay fresh in an airtight storage container for 2-3 days at room-temperature or up to a week in the fridge. These Skinny Gingerbread Muffins freeze well, too. Wrap each muffin in plastic wrap and then in aluminum foil. These can be stored in the freezer for up to 3 months. Simply thaw at room temperature or in the microwave for about 15-30 seconds at half power when ready to eat.
9. Enjoy!

Makes 12 regular size muffins

4 WW points per muffin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.