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Gingerbread Rye Muffins

gingerbread-muffins-1Tis the season for holiday-themed treats!

While it’s easy to get caught up in baking holiday-themed squares, bars, cookies and more, it’s also important to keep some healthier snacks on-hand to avoid too many sugar crashes.

Save those treats for the really special occasions, and in the meantime… Satisfy some of those cravings with these Gingerbread Rye Muffins – all that delicious gingerbread flavour in a whole grain muffin!

These muffins are made with whole grain rye flour and oats. Whole grains are digested more slowly than refined grains or sugar, and even help slow the digestion of sugars when you eat them together! Add in 3.5g of fibre per muffin, and these muffins are definitely a treat that will keep your blood sugar steady and keep you fuller, longer!

We added 1/4 cup of molasses for lots of gingerbread spice flavour, but if you like a milder flavour, feel free to reduce to 2 tbsp!

What’s your favourite holiday treat? Do you have a healthier version? 

 

Print Recipe
Gingerbread Rye Muffins
Prep Time 10-15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Dry Ingredients
  • 1 1/2 cups rye flour whole grain
  • 1/2 cup rolled oats old fashioned (large flake)
  • 2 tsp cinammon
  • 1 tsp ginger ground
  • 1 tsp baking soda
  • 1/2 tsp Salt
  • 1/4 cup raisins
Wet Ingredients
  • 1 cup pumpkin puree pure pumpkin
  • 1/2 cup applesauce unsweetened
  • 1/4 cup molasses
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • 2 each eggs large
Prep Time 10-15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Dry Ingredients
  • 1 1/2 cups rye flour whole grain
  • 1/2 cup rolled oats old fashioned (large flake)
  • 2 tsp cinammon
  • 1 tsp ginger ground
  • 1 tsp baking soda
  • 1/2 tsp Salt
  • 1/4 cup raisins
Wet Ingredients
  • 1 cup pumpkin puree pure pumpkin
  • 1/2 cup applesauce unsweetened
  • 1/4 cup molasses
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • 2 each eggs large
Instructions
  1. Preheat oven to 325 F
  2. In a large bowl, mix together all dry ingredients except raisins, until just combined.
  3. In a small bowl, mix together applesauce and pumpkin puree. Add honey, molasses, and vanilla extract and mix until well combined.
  4. Add eggs to wet mixture and combine gently.
  5. Add wet mixture to dry mixture, stir until just combined. Fold in raisins.
  6. Transfer the batter to muffin tins. We noticed each muffin cup was quite full, however this recipe did not tend to rise so don't worry!
  7. Bake for 23-25 minutes at 325 F until a fork comes out clean. Store in the fridge for up to 4 days, or in the freezer.
Recipe Notes

Nutrition Information (per muffin):

Calories: 128.9 / Fat: 1.6g (Saturated Fat 0.4g) / Carbohydrate: 26.2 g (Fibre 3.6g, Sugar 9.8g) / Protein 3.6g

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We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

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