Gingerbread Muffins with optional Vanilla Maple Frosting

Written by on in Gluten-Free, Less than 100 calories, Low Carb, Low Fat, Nut-Free
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These muffins are packed with sweet and spice and bold gingerbread flavors! Easy to make and packed with protein, these muffins make for a great non-messy grab-and-go breakfast or snack!

Tis the season for holiday flavored goodies! Although – who am I kidding? I would eat these anytime of the year!

Still, gingerbread is one of my favorite flavors this time of year. I love it in my coffee, oatmeal, in the form of muffins, bread, and let us not forget, the undeniable goodness of the gingerbread COOKIE.

These muffins combine the classic seasonings of gingerbread – ground ginger, cinnamon, nutmeg, and allspice – making these muffins BOLD in taste and flavor. The molasses packs an extra punch of southern goodness, making it taste more like muffins made by your grandma instead of a healthy baked treat.

Also the texture of these – HOLY WOW! The best texture of muffins I have made to date. Still cake-like but the furthest thing ever from dry. Best kind of muffins if you ask me!

Besides the taste, the smell these bold flavors brings to the kitchen just scream coziness; and with the Christmas tree lights on in the corner and Hallmark movies on in the background, you can 100% bet I’m in my happy place!

These muffins taste AMAZING with and out the frosting! I wanted to include the nutrition facts for the frosting separate for that reason. I’ve been going back and forth, enjoying them both ways!

WANT TO MAKE THIS RECIPE?

If you try these gingerbread muffins and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 12

Gingerbread Muffins with optional Vanilla Maple Frosting

Gingerbread Muffins with optional Vanilla Maple Frosting

These muffins are packed with sweet and spice and bold gingerbread flavors! Easy to make and packed with protein, these muffins make for a great non-messy grab-and-go breakfast or snack!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Gingerbread Muffins

  • 1 scoop Pescience Vanilla protein powder (32g)
  • 1 cup oat flour (120g)
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup canned pumpkin (122g)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp molasses
  • ¼ cup sugar-free pancake syrup (60 mL)
  • 2 tbsp unsweetened vanilla almond milk (30 mL)

Vanilla Maple Frosting

  • 2 ounces fat-free cream cheese (56g)
  • ¼ cup nonfat Greek yogurt (56g)
  • ⅛ cup sugar-free syrup (30 mL)
  • ½ tsp sugar-free vanilla pudding mix
  • ⅓ scoop vanilla protein powder (10g)

Instructions

  1. Preheat oven to 350 °F. Spray a 12-cup muffin pan with cooking spray.
  2. In a large bowl, combine all the dry ingredients - protein powder, oat flour, all the spices + salt, baking powder and baking soda. Stir until completely combined.
  3. Add in the pumpkin, vanilla, egg, molasses, syrup and almond milk. Using a hand mixer, blend the ingredients until mixed thoroughly.
  4. Pour the batter into the muffin cups. (Batter should come out to 420g total, meaning about 35g per cup).
  5. Bake for 8-10 minutes or until toothpick inserted in comes out mostly clean. When muffins done, take out of oven and transfer to cooling rack.
  6. While muffins are baking, make the frosting: Combine the cream cheese, yogurt, pudding mix, maple syrup, and protein powder with a hand mixer until mixed thoroughly. Store in fridge until ready to use. Be sure to let cool completely before frosting, if desired! (I like to put my muffins in the fridge for at least an hour before I frost)

Notes

FOR GINGERBREAD MUFFINS WITHOUT FROSTING:


Per muffin: 64 calories 9C | 1F | 4P

FOR GINGERBREAD MUFFINS WITH FROSTING:

Per muffin + 13g frosting: 76 calories  10C | 1.4F | 6P

Frosting recipe makes 156g total; divided into 12 servings = 13g frosting per muffin 

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 64Total Fat: 1gCarbohydrates: 9gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

© Lauren

22 Comments

  5. WOW 😮 this recipe is amazing and the macros are insane!!!! The Gingerbread flavor is perfect for the winter time! Can’t wait to try this out 😛😛

    Reply

  6. These were so simple and definitely satisfied my gingerbread obsession! All the right flavors with a soft fluffy texture!

    Reply

  7. making these finally tonight!!! I keep forgetting to pick up molasses or else I would have made them sooner 🤦‍♀️😂 do you have any other recipes that need molasses? I’m sure if you had a recipe for gingerbread cookies it would be amazing too😍

    Reply

  10. Looooove these! Made them for Christmas morning yesterday and tried them and they were fantastic. It’s nice to find a good alternative to tasty things with out having crazy macros! Thank you for this!

    Reply

  12. Okay, Lauren you’re a genius!! These are my favorite and have made these 3 weeks in a row!! I like to make them in my donut pan and have a donut a day as my end of the day treat.

    Reply

  13. I’ll take the whole batch please and thank you 🙌 haha kidding (kinda) jokes aside, I LOVE anything gingerbread and these look amazing! I’ll have to make a batch to take as a snack to work 😊

    Reply

  16. Just got done making these for the first time and they are amazing! To be honest I ate 2 before I even added the icing because they are so good. Super moist and tasty and the icing adds even more flavor. Love them!

    Reply

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