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If you are like me gingerbread is just not for the holidays, it’s all year round.  These muffins are great for breakfast or a snack. Bonus – your whole kitchen smells wonderful in the process!! Give them a try!


Serves: 12 regular sized muffins


  • ½ cup coconut oil
  • ⅓ cup molasses
  • 1 egg
  • ½ cup real maple syrup
  • ½ cup plain greek yogurt
  • ½ cup milk
  • 1 teaspoon ground ginger
  • 1½ cups all purpose flour
  • 1 cup whole white wheat flour or whole wheat flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon


  1. Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
  2. In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Then add the coconut oil and molasses from step one. The coconut oil should stay liquified.
  3. Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado or organic cane sugar, if you want too. Bake for 17-20 minutes or until the tops are puffy and firm to the touch.

** Side note:  When it come to the flours, you can use all whole wheat or whole wheat white flour or the combination up above.

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