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Ingredients
| ground nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 Tbl |
| ground ginger: 1 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| whey protein powder (vanilla): 1/2 cup |
| vital wheat gluten: 3/4 cup |
| 2% milk: 3/4 cup |
| canned pumpkin: 3/4 cup |
| molasses: 1/4 cup |
| eggs: 2 |
| unsalted butter: 2 Tbl (melted) |
| ginger root: 3 Tbl (finely grated fresh ginger root) |
Healthy Gingerbread Muffins
User rating:
Make in mini muffins for a yummy sweet treat that won't pack on the pounds.
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Prep Time
30 min -
Cook Time
20 min -
Servings
20 serving(s)
Tags
Preheat oven to 350 degrees.
Prepare muffin tins by spraying with non-stick cooking spray
Whisk wet ingredients in small bowl (milk, pumpkin, mollasses, eggs, butter, ginger root)
In large mixing bowl whisk remaining dry ingredients.
Stir wet ingredients into dry ingredients bowl.
Scoop inot the prepared muffin tins and bake until skewer inserted in the center comes out dry. About 10-12minutes for mini muffins, and 15-17 for full size muffins. They bake quickly so be careful not to overbake.
Cool on wire rack and serve.