Healthy Ginger Muffins with no Refined Sugar

It has been four years since I put these ginger muffins on the blog the first time. Partially they are made with whole wheat flour, the traditional butter is replaced with coconut fat and we will not use any refined sugar, but instead sweeten them with molasses. Since they contain feshly grinded ginger, they are super moist and delicious. Of course you can argue if this really is “healthy”, but at least they are healthier than your average muffin. At least I didn’t feel guilty eating them happily with some joghurt and more molasses for breakfast.

Finally I have gotten around to making them again. Of course I had to take fresh photos. When I compared the old pictures with the new ones, I realized that I had learned a thing or two about food photography, which makes me happy. If I ever stop learning something new, I think something is wrong, I do enjoy so much learning more.

Credit: Pinch of yum

Print Recipe

Healthy Ginger Muffins

Serves: 12 regular muffins

Cooking Time: 20min preparation + 20min of baking

These healthy ginger muffins are prepared with whole-wheat flour, use coconut oil instead of sugar, are sweetend with molasses and contain a lot of fresh ginger.

Ingredients

• 60 grams of freshly grinded ginger (dry one works, to, 2-3 teaspoons, I used 40 grams of fresh ginger and a teaspoon of dry ginger)
• 115 grams of coconut oil
• 150 grams of molasses
• 150 grams of plain yoghurt with 3.5% fat
• 160 grams of milk
• 1 egg
• 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
• Optional: turbinado sugar for topping

Instructions

1

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

2

Peel and grind the fresh ginger, then melt the coconut oil 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. 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. Optional: sprinkle with turbinado sugar.

3

Fill the twelve muffin holes, each should be filled 3/4 at least. Bake for about 20 minutes, inserted 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