Healthy Eggless Gingerbread Muffins (No Molasses)

Easy, moist, and healthy eggless gingerbread muffins (no molasses) that are a perfect blend of all-purpose flour, buckwheat flour (optional), spices, oil, butter, and yogurt. Perfect for Christmas mornings or gifting or simply enjoyed with tea/coffee.

Eggless Gingerbread Muffins (No Molasses)

Welcome to my cozy corner of the internet, where we’re (you and I), about to embark on a delicious journey filled with warm spices and the comforting aroma of gingerbread.

These muffins can also be called ‘Healthy Gingerbread Muffins’ as they are made using a combination of butter + oil, all-purpose flour + buckwheat/whole wheat flour, and yogurt (vegan or not) hence resulting in moist and light muffins.

But incase, you want, you can simply make them using ‘only all-purpose flour’ and butter or oil. 

Also, I have not used ‘molasses’ in this recipe as I’m already using ‘brown sugar’ and all the spices mixed, already give it a nice spiced aroma. But if you’d like to use it, you can add 1 tablespoon along with wet ingredients.

Also, I made two batches and the second batch included some chocolate chips but it’s optional.

Eggless Gingerbread Muffins Ingredients:

All Purpose Flour + 2 Tbsp of Wheat Flour or Buckwheat flour – this adds a nuttier taste to the muffins.

Plain Yogurt – you can use vegan or non-vegan options as per choice.

Olive Oil

Butter

Brown Sugar

Baking Powder

Baking Soda

Salt

Ginger Powder

Cinnamon Powder

Nutmeg Powder

Cloves Powder

Icing Ingredients (If using):

• Icing Sugar – confectioner sugar
• Milk
• Ginger Powder

eggless gingerbread muffins no-molasses

How to Make Eggless Gingerbread Muffins Recipe:

Let’s embark on a delicious journey filled with warm spices and the comforting aroma of gingerbread

As always in any of my muffins, cake or dessert recipes, I have divided the recipe into two subsets:

Mixing the Dry Ingredients:

• We sieve together the flour with all the powdered spices (ginger, nutmeg, clove) and baking powder + baking soda.
• Once everything is sieved together, whisk it thoroughly and keep it aside for later.

Mixing the Wet Ingredients:

• In a large bowl, whisk together yogurt with butter + oil (or the combination you are using).
• Add sugar and whisk everything to a smooth batter.
• Now, fold the dry ingredients into the wet ingredients batter unless everything is well combined. (Please don’t over mix as it results in flat muffins).
• Line each muffin cup with liners (you can oil or butter the muffin cups too) and fill each muffin till 2/3 full.
• Bake for 15-17 minutes at 375 F (180 C).
• Remove from oven and let them cool completely.
• Prepare the icing in a bowl by whisking together the ingredients (if using).
• Pour the icing on cool muffins and sprinkle with some ginger sugar.
• Serve fresh

Tips + Substitutes for Perfect Gingerbread Muffins :

It’s all in the batter and spices used along with the hint of molasses for that addicting flavor.

Molasses and spice blends set this muffin apart from others and by following these tips, you get the same delicious taste every single time:

Always use fresh flour and baking powder/baking soda – as they result in fluffier muffins.

Fresh or homemade ground spices – as they result in a fresher taste.

Yogurt – I use plain yogurt, but you can use plain Greek yogurt/buttermilk or a mix of ‘milk + vinegar’ too.

Molasses Substitute (incase you’d like to use)  – usually, its made using sugarcane, but you can also use date molasses, pomegranate molasses or honey, maple syrup, corn syrup, golden syrup, brown sugar syrup, etc.

These muffins can be served as is or with light icing (like I’m using) or with thick whipped icing or cream cheese icing.

Whatever way you serve them, simply enjoy them with your loved ones. 

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Yield: 12 mini muffins

Healthy Eggless Gingerbread Muffins (No Molasses)

Print

Easy, moist and healthy eggless gingerbread muffins (no molasses) that are a perfect blend of all-purpose flour, buckwheat flour (optional), spices, oil, butter and yogurt. Perfect for Christmas mornings or gifting or simply enjoyed with tea/coffee.

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Ingredients

Dry Ingredients

• 1 Cups All-Purpose Flour - check notes
• 4 Tbsp Whole Wheat Flour - or buckwheat flour - check notes
• 1/2 Cup Powdered Sugar
• 1 Tsp Baking Powder
• ½ Tsp Baking Soda
• 1 Pinch Salt

Powdered Spices:

• 2 Tsp Ginger Powder
• 1/2 Tsp Nutmeg Powder
• 1/4 Tsp Cloves Powder
• 1 Tsp Cinnamon Powder

Wet Ingredients:

• 1/2 Cup Plain Yogurt - use thick or greek yogurt
• 1/3 Cup Olive Oil – Any flavorless oil will do
• 1/4 Cup Melted Unsalted Butter - check notes

Icing Ingredients (optional):

• 4 Tbsp Icing Sugar - confectioners sugar
• 1.5 Tbsp Milk
• 1/4 Tsp Ginger Powder

Instructions

Prep - Work:

• Pre-heat oven at 350 Fahrenheit or 170 Celsius
• Line a muffin tin with paper liners or grease each cup lightly.

Mix the Dry Ingredients:

• We sieve together the flour with all the powdered spices (ginger, nutmeg, clove) and baking powder + baking soda.
• Once everything is sieved together, whisk it thoroughly and keep it aside for later.

Mix Wet Ingredients:

• In a large bowl, whisk together yogurt with butter + oil (or the combination you are using).
• Add sugar and whisk everything to a smooth batter.
• Now, using a spatula, fold the dry ingredients into the wet ingredients batter unless everything is well combined. (Please don't over mix as it results in flat muffins).
• Using a spoon/scoop, fill each lined muffin cup till 2/3 full.
• Bake for 15-17 minutes.
• Remove from oven, cool completely.

Icing the Muffins (Optional):

• In a large bowl, whisk together icing sugar + milk + ginger powder.
• Whisk until a smooth thick paste is formed.
• Now, take each cooled muffin and pour the icing on top using a spoon.
• Sprinkle a mix of ginger powder + sugar on top.
• Serve fresh.

Notes

Whole Wheat Flour Or Buckwheat Flour - this is optional but adds a more nuttier taste to the muffins.

Yogurt - I use plain yogurt, but you can use plain Greek yogurt/buttermilk or a mix of 'milk + vinegar' too.

Oil + Butter - you can use this combination or simply use either of the ingredients.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 521Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 23mgSodium: 239mgCarbohydrates: 71gFiber: 3gSugar: 37gProtein: 9g