Gingerbread Mini Muffins

Prep Time: 10 minutes

Cook Time: 12-14 minutes

Total Time: 24 minutes

Yields: 12 mini muffins

Cookware / Tools:

• Mini muffin pan
• Mixing bowls
• Whisk
• Spatula
• Small ice cream scooper
• Paperclip Silicone Suction Plates

Ingredients:

• 1 cup whole wheat flour or oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp ginger
• Pinch nutmeg
• 1 egg
• ¼ cup maple syrup or honey (if over 1 yr) (*See Note 1)
• ½ cup unsweetened applesauce
• 2 tbsp unsulfured molasses (*See Note 2)
• 2 tbsp melted coconut oil or butter
• Optional: holiday sprinkles

Instructions:

1. Preheat oven to 350°F, grease mini muffin pan.
2. In bowl, whisk together flour, baking powder, baking soda, and spices.
3. In another bowl, mix egg, syrup, applesauce, molasses and oil.
4. Stir wet ingredients into dry ingredients until combined.
5. Use the ice cream scooper to divide evenly into muffin cups.
6. Bake 12–14 minutes until golden.
7. Cool before serving.

See Notes Below

Notes:

1. If your little one is under the age of 1 year old, it’s recommended not to use honey for this recipe. Be sure to consult your pediatrician beforehand.
2. The molasses is what gives the muffins their signature deep brown gingerbread color. If this ingredient is omitted, you’ll get a lighter brown finished muffin.