Introducing: the not-too-sweet gingerbread muffins that won’t give you a sugar rush (or that dreaded sugar crash)! You know how muffins are often disguised as “healthy” just because they’re small and round? But sometimes, they’re secretly loaded with more sugar than a donut party. Well, not these muffins! With just 10 grams of sugar, they’re like the health-conscious cousin of your typical bakery muffin, still full of gingerbread flavor and cozy spice, minus the sugar overload.
And if you’re not vibing with red currants, feel free to toss on some pomegranate seeds for a tangy pop, or dried cranberries if you like a little chewy sweetness. Happy baking!
Dr. Blake’s Top Tip: Greek yogurt or plain unsweetened vanilla yogurt works well as a substitute for Skyr yogurt.
- Yield: 12 servings
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp ginger powder
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs
1 cup oat milk
1/3 cup coconut oil, melted
1 tbsp maple syrup
2 cups vanilla Skyr yogurt
Red currants
Instructions
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Preheat the oven to 350ºF.
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Add the two flours, coconut sugar, cinnamon, ginger powder, ground nutmeg, baking powder and salt to a bowl. Mix.
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In another bowl, beat the oat milk, eggs, coconut oil and maple syrup with a whisk. Pour the liquid mixture into the powder mix. Stir to mix everything together.
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Pour into twelve muffin molds and bake for 20 minutes.
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To serve, add a teaspoon of vanilla skyr on top and a few currants.
