Healthy Ginger Muffins with no Refined Sugar

In February, I did a little experminet: I didn’t eat any refined sugar. For 24 days it was honey, molasses, raisins or dates. So I had to check what I could eat for breakfast because I like sweet breakfast. In February I would eat a slice of bread with peanut butter, molasses and banana, but that got boring. So I checked what else I could try. I know that it is not that common in Germany to have a muffin for breakfast. I mean, that sounds like eating cake for breakfast, right? Not going to happen during my sugarfree month. But if you think of a muffin without refined sugar and a lot of whole wheat flour, it suddenly doesn’t sound that bad. If you add some fresh ginger  (much better than ground!) and dark molasses to the mix, you suddenly got me interested. I enjoy mine with plain yoghurt. Try it, it really is an awesome combo!

They are nice and juicy, with a strong ginger flavor and you won’t be hungry. Cut them in half and put some plain yoghurt on them while you enjoy your coffee. I promise you, you will make them again. I most definitely did!

Credit: Pinch of yum

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Healthy Ginger Muffins

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Serves: 12 regular muffins

Cooking Time: 20min preparation + 20min of baking

Ingredients

• 60 grams of freshly grinded ginger (dry one works, to, 2-3 teaspoons)
• 115 grams of butter
• 150 grams of molasses
• 150 grams of plain yoghurt with 3.5% fat
• 160 grams of milk
• 1 egg, size L
• 170 grams of whole wheat flour
• 170 grams of all-purpose flour
• 1½ teaspoons of baking soda
• A pinch of salt
• 2 teaspoons of cinnamon

Instructions

1

Preheat oven to 180 degrees Celsius and and fill the muffin pan with muffin papers or grease muffin pan with butter.

2

Peel and grind the fresh ginger, then melt the butter and transfer both to a large bowl. Add the molasses, yoghurt, and milk and whisk for a while. Once everything is evenly distributed, add the egg and whisk again.

3

Put the flours, baking soda, salt and cinnamon on top and gently fold the whole mixture with a wooden spoon. Don't overmix, but just make sure that no white flour can be seen.

4

Fill the twelve muffin holes, each should be filled 3/4 at least.

5

Bake for about 20 minutes, toothpick should come out clean.

Notes

When preparing muffins, don't overmix the "wet" ingredients with the "dry" ingredients. Just mix enough that you don't see any white flour spots. Always preheat the oven. You can also sprinkle the muffins with some sugar/cinnamon mix Prepared muffins freeze beautifully and can be made in advance

I hope you enjoy,

Jenny

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