These festive and wholesome coconut oil gingerbread muffins are made with 100% white whole wheat flour, coconut oil, and plenty of warm gingerbread spices. They’re a healthier holiday treat that’s perfect for breakfast, snack time, or gifting.
Get ready to bake your way through the holidays with a muffin that tastes like a soft gingerbread cookie. These muffins bring classic gingerbread flavor into a portable, morning-friendly form. They combine whole, minimally processed ingredients—white whole wheat flour, maple syrup, applesauce, coconut oil, and a touch of molasses—to create a tender crumb with bright, warming spices.
Why these muffins work well for busy mornings and festive gatherings: they include whole grains, a bit of healthy fat from coconut oil, and cozy spices that make them feel seasonal. With roughly 4 grams of protein per muffin (as listed in the nutrition information), they can easily serve as a more satisfying breakfast option than a plain sweet treat.
Gingerbread Muffins Ingredients
Below are the ingredients you’ll need to make a batch of about 12 muffins. If you don’t have paper liners, simply grease the muffin tin lightly with coconut oil or a nonstick spray.
- White whole wheat flour — the base for a tender whole-grain muffin
- Spices: ground cinnamon, ground ginger, ground nutmeg, and allspice — these give the classic gingerbread flavor
- Chopped pecans — optional, for crunch and texture
- Eggs — help bind and provide structure
- Maple syrup — natural sweetener that pairs well with molasses
- Molasses — a little gives an authentic gingerbread taste
- Applesauce — adds moisture and reduces the need for added oil
- Almond milk, unsweetened — to thin the batter slightly
- Vanilla extract — for depth of flavor
- Coconut oil, melted — contributes healthy fat and flavor
Coconut Oil Gingerbread Muffins
Summary: Festive and healthy coconut oil gingerbread muffins made with white whole wheat flour, coconut oil, molasses, applesauce, maple syrup and warm spices. These muffins are tender, minimally sweet, and perfect for holiday mornings or a cozy snack.
By: Lee Funke
Prep: 5 mins Cook: 20 mins Total: 25 mins Servings: 12
Ingredients (organized)
Dry
- 1 3/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon salt
- 1/2 cup chopped pecans (optional)
Wet
- 2 large eggs
- 1/4 cup maple syrup
- 1/3 cup molasses
- 1 cup applesauce
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
For the glaze
- 1 tablespoon water
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350ºF (175ºC). Lightly grease a 12-cup muffin tin with coconut oil or line with paper liners.
- In a medium bowl, whisk together all dry ingredients: white whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and chopped pecans (if using). Set aside.
- In a large bowl, combine the wet ingredients except the melted coconut oil: eggs, maple syrup, molasses, applesauce, almond milk, and vanilla. Whisk until smooth and well combined.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Stir in the melted coconut oil until it is evenly incorporated into the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. You should have roughly 12 muffins.
- Bake at 350ºF for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar and water until smooth. Drizzle the glaze over the cooled muffins.
- Serve warm or at room temperature. Enjoy!
Tips, Variations and Serving Suggestions
- If you prefer a nut-free version, omit the pecans or swap them for toasted seeds such as pumpkin seeds.
- For extra texture, fold in a handful of raisins or chopped dates into the batter.
- These muffins work well as a quick breakfast with a smear of nut butter, or as a festive snack with tea or coffee.
- To store, keep muffins in an airtight container at room temperature for a few days or refrigerate if your kitchen is warm. Muffins also freeze well—wrap individually and thaw as needed.
Nutrition (per muffin, approximate)
Calories: 209 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 9 g, Fiber: 3 g, Sugar: 15 g
Nutrition information is automatically calculated and provided as an approximation.
If you try this recipe, consider experimenting with your favorite spices and mix-ins to make it your own. These gingerbread muffins are a simple, wholesome way to welcome the season with flavor and comfort.