Healthy, moist Gingerbread Apple Muffins. Easy, delicious recipe made with whole wheat flour, coconut sugar, and warm holiday spices. Perfect breakfast recipe for Christmas morning, Thanksgiving, and last-minute holidays guests!
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Gingerbread Apple Muffins

Yield: 12 muffins
Prep Time:
15 mins
Cook Time:
17 mins
Total Time:
40 mins
Healthy, moist Gingerbread Apple Muffins. Easy, delicious recipe made with whole wheat flour, molasses, and lots of warm holiday spices.


  • 1/4 cup coconut oil
  • 3/4 cup plain nonfat Greek yogurt — at room temperature
  • 1/2 cup nonfat milk — at room temperature
  • 1/2 cup  coconut sugar  — or substitute light or dark brown sugar
  • 1/2 cup molasses — not blackstrap
  • 1 large egg — at room temperature
  • 1 1/2 cups  white whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups finely diced sweet-crisp apples — such as Pink Lady or Honeycrisp, peels on (about 1 medium)
  • Optional: Sparkling or turbinado — raw sugar, for topping


  1. Place a rack in the center of your oven, then preheat the oven to 375 degrees F. Lightly coat a muffin tin with nonstick spray or line with paper liners. In a small bowl, melt the coconut oil in the microwave, then set aside to cool to room temperature.
  2. In a medium mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. If the mixture is not yet at room temperature, wait for a few additional minutes, then add the coconut oil. (If the wet ingredients are much colder than the coconut oil, the oil will resolidify and not incorporate properly. If this happens, gently warm the bowl in the microwave in 30-second bursts, just until it melts.)
  3. In a separate, large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, ginger, cinnamon, salt, and cloves. Fold in the diced apples, stirring gently to coat.
  4. Pour the wet ingredients into the dry and stir gently by hand, just until the flour disappears. The mixture will be lumpy and thick, but do not overmix.
  5. Divide the batter evenly between the prepared muffin cups (I like to use a large scoop like this, as it helps the muffins rise the best), then sprinkle the tops with sparkling sugar, if desired. Bake the muffins for 16 to 18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Course: Breakfast
Cuisine: American
Keyword: Gingerbread Apple Muffins, Healthy Muffin Recipe

Nutrition Information

Amount per serving (1 muffin) — Calories: 223, Fat: 6g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 223mg, Carbohydrates: 38g, Fiber: 3g, Sugar: 19g, Protein: 5g

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