Gingerbread muffins in a muffin tin. Made them this morning for a delicious breakfast treat and literally couldn’t. Thanks for the inspiration to bake! Okay, maybe I did just go and healthy muffins gingerbread in November.

Maybe I did and maybe I like it. Before I get distracted talking about any other life thing, I want to say this: I LOVE THESE MUFFINS. I say it a lot, I know. But these ones are special in that always puffy, always pretty, always have the ingredients on hand and always make the house smell good way. They are everything I want in a muffin from September to January.

I’ll give you the First Kitchen Video and lots of chatter, er, demo, for these Gingerbread Muffins. WILL do a recap post and video when everything is all in place in a week or two. And yes, I worked at Perkins when I was 14, and yes, I am going to eat a third muffin. These healthy gingerbread muffins are made with coconut oil, whole wheat flour, and real maple syrup. I am just totally and absolutely loving having a real live kitchen in my life again, if I haven’t mentioned that like a million and a half times before. But I have a confession: the new kitchen makes me Crazy with a capital C. Or maybe just my Crazy side has started to come out into the light a little more in the presence of new appliances, countertops, and cabinets.

Also, the Crazy factor is real. I’m sure it will get more normal, with every stain and scratch and ding I’ll get less worked up about the perfection thing, right? I hereby promise not to examine anything in the kitchen today other than the sugary beautiful tops of these puffy, warm, healthy gingerbread muffins. That should be more than enough of a distraction. 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. In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified. 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 sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here. Instagram so we can find you!

Sign me up for recipes, please! Anyhow, loving these gingerbread muffins, especially those sparkle sugar tops. They wink at me and I eat them. I won’t let myself pick that top off because that’s just wrong. Will make the right decision to eat the whole muffin. So happy that you have yours back!