![['Close-up of a warm gingerbread muffin with a golden-brown crust and light glaze.', 'Side view of a fluffy gingerbread muffin topped with a sprinkle of powdered sugar.', 'Juicy and spiced gingerbread muffin showcasing a moist interior.', 'Detailed image of gingerbread muffins with a festive appearance, highlighting their texture.']](https://douceursucree.com/wp-content/uploads/2026/08/muffins-au-pain-depices_1_U1.webp)
Gingerbread Protein Muffins - Easy, Festive, Healthy!
Enjoy these healthy, festive gingerbread protein muffins perfect for a quick breakfast or snack during the holidays.
Ingredients
Wet Ingredients
- 1 cup Unsweetened Almond Milk
- 1 Tbsp Lemon Juice
- ½ cup Vanilla Protein Powder ((Whey-casein, 45g))
- ½ cup Unsweetened Applesauce ((120g))
- 1 Tbsp Melted Butter ((14g))
- ¼ cup Molasses ((80g))
- 2 Eggs
- 1⅓ cup Whole Wheat Pastry Flour ((160g))
- ½ cup Unflavored Protein Powder ((Whey-casein, 45g, see notes for sub))
- 2 tsp Ground Ginger
- 1½ tsp Cinnamon
- ¾ tsp Nutmeg
- ¾ tsp Cloves
- 1 tsp Baking Soda
- 1 Tbsp Zero Calorie Monkfruit Powdered Sugar ((or regular, 10g))
- ⅛ tsp Ground Ginger
- 1 - 1½ tsp Almond Milk ((5-7ml))
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin pan.
- Combine almond milk and lemon juice; let rest 10 minutes.
- Mix applesauce, melted butter, protein powder, molasses, and eggs until smooth.
- Whisk together flour, unflavored protein, ginger, cinnamon, nutmeg, cloves, and baking soda.
- Alternate adding dry ingredients and milk to wet mixture; fold gently.
- Divide batter into muffin cups and bake 18-20 minutes. Cool before serving.
Notes
Ensure not to over-mix to keep muffins light and fluffy.