Healthy Gingerbread Muffins

The holiday season is upon us! While I have been sharing fall and Thanksgiving themed recipes all season, The Recipe Redux is “Trimming the Table” for this month’s theme, too!

In case you have not yet noticed, I love yummy food whether its brussel sprouts, pizza or a cookie and the holidays have never been a time of year that I have gained weight. Initially I could have attributed that to being an athlete my whole life and Christmas break just meaning there was time for extra swim practices but as I have gotten older, wiser, and adopted more intuitive eating habits, I realiz that I don’t need or want excessive portions of my favorite holiday foods and find balanced ways to prepare some of them too.

One holiday classic that I have always enjoyed in gingerbread! Growing up gingerbread would mainly pop up on my holiday plate in the form of cookies but actual gingerbread loafs have become a staple, too.

Rather than lighten up a gingerbread loaf {though this recipe can be made as a loaf, too}, I decided to make gingerbread muffins to help you out with single serve holiday treats (though 2 of these topped with PB makes a balanced preworkout breakfast!). It makes it much easier when you’re at a function and can just grab one instead of having to slice the loaf or cake for your guests!

To keep with it being the International Year of Pulses, and to satisfy any gluten-free guests you may have, this recipe calls for garbanzo bean flour. Just as in these banana muffins, this flour keeps the finished product nice and fluffy without any added gums or stabilizers. Keepin’ it real! While the recipe itself keeps sugar low with molasses and pure maple syrup, the optional icing does have some powdered sugar. If you are a diabetic, or really trying to watch your sugar intake for anxiety management, skip the glaze and add some cream cheese or vegan cream cheese for a change of flavor or texture.

I can’t wait to see what the other Recipe Reduxers have created this month! You can never have too many holiday recipes, especially healthy ones, for your November and December events. Check them all out via the link at the bottom of this post.

Healthy Gingerbread Muffins GF, Veg

Serves 18


  • 1.5 cups pumpkin puree
  • 1/4 cup molasses
  • 1/4 cup pure maple syrup
  • 1 Tbsp vanilla extract
  • 2 flax or chia eggs (2 tbsp ground seed + 6 tbsp warm water)
  • 2 Tbsp vegan butter, ghee, or coconut oil
  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp clove

Optional glaze:

  • 1 Tbsp vegan butter or ghee
  • 6 Tbsp powdered sugar
  • 1 Tbsp non-dairy milk of choice
  • 1/4 tsp cinnamon
  1. Preheat oven to 350 degrees F. Spray a muffin tin with olive oil cooking spray or grease lightly with coconut oil, ghee, or a vegan buttery spread.
  2. Make flax or chia egg in a small ramekin or bowl and let sit.
  3. In a medium bowl, whisk together chickpea flour, baking soda, spices; set aside.
  4. In a large bowl, combine pumpkin, molasses, honey, vanilla extract, eggs, butter or coconut oil; mix with hand mixer until well combined and creamy.
  5. Add dry ingredients to wet ingredients and mix until just combined.
  6. Pour heaping 1/3 C of batter into prepared muffin tin and smooth top. Bake on middle rack for 14-16 minutes or until tester inserted into center comes out clean.
  7. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove and place back on wire rack to cool completely.
  8. Once cooled,  drizzle the glaze over the muffins for a touch of sweetness.

I hope you enjoy this easy recipe with your friends and family this season! What is your favorite holiday recipe that you’d love to have “reduxed”?


14 thoughts on “Healthy Gingerbread Muffins

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