Healthy Gingerbread Muffins

• coconut oil↗0.5 cup
• molasses↗0.33333333333333 cup
• egg↗1
• real maple syrup↗0.5 cup
• light sour cream↗0.5 cup
• milk↗0.5 cup
• fresh ginger paste1 tablespoon

  sub 1 teaspoon ground ginger

• all purpose flour↗1.5 cup
• whole wheat flour↗1 cup
• baking soda↗1.5 teaspoon
• salt↗0.5 teaspoon
• cinnamon↗2 teaspoon
• turbinado sugar↗

  for topping

Step-by-step instructions

1. 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. 2

   In a mixing bowl , whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the coconut oil (30-40 seconds in the microwave is fine if you’re rushed). When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.

3. 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 sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.