Healthier Gingerbread Muffins

Why make cookies when you can puddle healthier gingerbread muffins? These muffins are edible and go wondrous with a tepid cup of seed. 

Once you pass Thanksgiving, conduct all your spices and puddle muffins and operate them with drink. These muffins are existence. They're all the things we object around gingerbread cookies, same the Modify. But served up in a tender and large container that's undoubtedly solon good to answer for breakfast any day of the week. Though, I'm not above having cookies for breakfast. But I'm pretty certain that's meet me.

When I impoverishment something taste for breakfast (which is similar, every day), the premiere abstract I get a longing for is a downy and fluffy muffin that's swirled, topped, or full with laurel something. It's much a fixture attribute in our domiciliate that Anees oftentimes asks, 'are you sensing for your breakfast afters?' Author oft than I'd like to remembering, I undergo myself saying yes. Every repast of the day needs its own dessert.

INGREDIENTS:

• 1/2 cup coconut oil
• 1/3 cup molasses
• 1 large egg
• 1/2 cup applesauce
• 2/3 cup brown sugar
• 1 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon EACH: salt, cloves, AND nutmeg
• 1 1/2 teaspoon EACH: ground ginger AND cinnamon
• 1/2 cup milk
• 1/4 cup greek yogurt or sour cream
• turbinado sugar or maple icing for topping

DIRECTIONS:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Add the dry ingredients (flours, baking soda, and spices) in a bowl, whisk to combine.
2. In a large microwave-safe bowl, add the coconut oil and zap it until it melts (about 20-30 seconds). Allow the coconut oil to cool. Once the bowl and coconut oil is cool enough to touch, whisk in the molasses. Once combined add the egg, applesauce, brown sugar, milk, and sour cream, continue to whisk until smooth, about 1 minute. Add the dry ingredients, switch to a spatula and fold until *just* combined. You don’t want to overwork the batter here or it will result in it drier muffins.
3. Spray a muffin pan with nonstick spray or line the pan with liners. Scoop the batter into muffin tins and sprinkle with turbinado sugar on top. If you plan on making the icing, you can skip the turbinado sugar. Bake the muffins for 16-20 minutes or until a toothpick inserted in the center of the muffin comes out mostly clean. Cool for a few minutes until muffins are warm, not hot, then dip in icing.
4. ICING: in a small bowl, whisk together 1 cup of confectioners (powdered) sugar + 1 tablespoon maple syrup + 1/2 teaspoon vanilla extract and 1-2 tablespoons of milk. Dip the tops of the muffins in the prepared glaze. Let harden about 20 minutes on a baking rack.

source https://elissakitchen.blogspot.com/2018/12/healthier-gingerbread-muffins.html

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