Is January too late to post a gingerbread recipe?? We just threw out the last of our Christmas gingerbread men cookies and I was so sad… Why must these delightful flavors be limited just to pre-holiday celebrations?? I say, they shouldn’t be! Thus, I bring you Gingerbread Mini Muffins, with an extra surprise inside!
I sometimes avoid posting “sweet treat” recipes because I’m afraid they aren’t healthy enough… And then I’m afraid if they’re too healthy they won’t be tasty… The struggle. But as I’ve learned about desserts (and life), it’s all about balance!
While I usually avoid added oils, I used some here. (Although you can swap it out for applesauce- just be careful for pan sticking.) So how did I balance it out? Why by adding, three servings of veggies of course!
Hang with me here. If you dug my Mint Chocolate Chips Cookie Bars– all my coworkers did!!– with all their crunchy healthy ingredients, you’ll die for these! The next installment of my Undercover Veggies series is packed with veggies but you’d never guess it! And my veggie of choice here?? Drumroll please…
Last February, I whipped up some Heart Beet Pancakes, which I used as inspiration for today’s muffins. Beets act similarly to applesauce or pumpkin, common additions to dessert recipes, but with a unique earthy and sweet flavor. And when paired with bold ginger and cinnamon flavors, the taste is almost undetectable.
If you’re trying to up your veggie intake, want to sneak some veggies into your kids’ daily foods, or are looking for a way to cut calories and fat in sweet treats, this recipe is for you! Sneaky, sneaky Undercover Veggies, where will you show up next…?
A sweet, flavorful recipe with a secret inside! These Gingerbread Mini Muffins are perfectly tender and delicious, but pack a healthy veggie punch!
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 Tbs. baking powder
- ½ tsp. baking soda
- ¾ cup coconut sugar
- ½ tsp. salt
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- ¼ tsp. each nutmeg & clove
- 1½ cup roasted pureed beets*
- ½ cup milk
- ¼ cup neutral oil (or applesauce)
- 2 Tbs. molasses
- 2 tsp. vanilla
- ¼ cup crystalized ginger, chopped
- Preheat an oven to 350F and lightly spray a mini muffin tin with baking spray or line with baking cups.
- In a large bowl, whisk together the dry ingredients, flour through spices. In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix gently until just combined. DO NOT over mix. Fold in the crystalized ginger.
- Fill the wells of the muffin tin most of the way full and place in oven. Bake for 15 minutes, let cool in pan for 5 minutes, then remove to a cooling rack. Keeps well in an air tight container for 3-4 days.
*To prepare beets: scrub beets well, prick with a fork, wrap in foil, and place in a 400-degree oven for 55-65 minutes, until completely soft. Allow to cool completely (I pop them in the fridge overnight), slide the skins off, then add to a high-speed blender and puree until completely smooth. I roasted about 8 beets and had plenty of puree leftover for other recipes.