Soft and fluffy gingerbread muffins with the sweet flavor of coconut! Gluten-free, high protein, and no added sugar…these muffins are perfect for enjoying year round.
The last week of February. Do you think I am pushing the limits of gingerbread season a bit?
Ehhh who cares! To me, gingerbread is an all year round kind of flavor…just like pumpkin, red velvet, and chocolate peppermint! Who says a certain flavor of dessert has to be reserved to only one specific time of year!? Plus, I’ve had this Coconut Gingerbread Muffin recipe up my sleeves for months now and I couldn’t wait a WHOLE YEAR for the next holiday season to share. You don’t blame, me right?
Another thing that makes this recipe perfect for sharing RIGHT NOW is the fact that it’s National Muffin Day! The only thing better would be National Muffin TOP Day….you know my love of muffin tops. 😉
I’m not picky thought…muffins or muffin tops. I love them all! I also think there’s no cuter snack. Wait, can a snack be cute? Well let’s just go with it. Especially mini muffins. Nothing cuter than a mini muffin for snacking on with a nice cup of tea or coffee!
So I’m curious, since it is National Muffin Day, what’s your favorite kind of muffin? I am partial to lemon poppyseed or chocolate muffins! I know, totally on opposite sides of spectrum…but both are just so yummy! If I had to choose fruity over chocolatey though, I’d be on team fruit when it comes to muffins. Chocolate wins if we’re talking cupcakes though! 😉
Enough chit-chat. It’s Muffin Day! No better way to celebrate than with a brand spankin’ new muffin recipe, am I right? Let’s get right to it!
Coconut Gingerbread Muffins
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 6 muffins
- Category: Sweet Snacks
- 1 banana (approx. 100 g), mashed
- ½ cup coconut water or non-dairy milk
- 1 egg white
- 1 scoop cinnamon swirl whey protein, 28 grams
- 2 tbsp coconut flour
- ¼ cup plain or vanilla greek yogurt
- ½ tsp ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp cloves
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp vanilla
- Preheat oven to 350. Mix wet ingredients together. In a separate bowl mix dry ingredients together. Fold wet ingredients into dry ingredients and stir until evenly combined. Divide batter into 6 muffin tins and bake for 25 minutes. Remove from oven and cool on a wire rack.
High protein, gluten-free, and so soft n’ fluffy! These muffins are unique combination of coconut and gingerbread flavor. Sweet, delicious, and no added sugar! Gotta love a muffin recipe that doesn’t give you a muffin! Haha.
So hopefully, we’re on the same page and you won’t totally boycott this recipe since it’s a little out of season. It’s a good one and totally worth breaking your seasonal flavor rules to enjoy!
Happy National Muffin Day, friends! Enjoy yourself a BIG ‘OL muffin for me today!
Do you prefer muffins or muffin tops?
Are you going to celebrate National Muffin Day?
What’s the most UNIQUE muffin flavor you’ve eve had? I had a lavender chamomile muffin once!Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays,Full Plate Thursday, JillConyers,Meatless Mondays!