Finally, Gingerbread!

Yesterday I finally got back into the swing of training after a couple week’s hiatus – I tagged along on Paul’s business trip to Rome (thank you 1000x over Paul and Gods of Good Fortune), after which we hosted our families for our first Thanksgiving together in New York City.  It’s great to be back on track work-out wise, but no fun being a bit out of practice – I found myself saying ‘just 20 more minutes’ vs the usual ‘just 5 more minutes’ as I got through the bike workout.  Daft Punk’s Alive helped me dig deep around the 40 minute mark, I would recommend it when you need some motivation and a fast tempo!  I followed the hour spin with a seven minute rope climb (there is a machine at my gym that lets you ‘climb’ a rope while you’re seated on a bench – for me it’s very challenging and very effective for upper body conditioning) and stretching.

The satisfaction of getting in a great workout aside for a moment, I remembered that I missed the workout-fueled appetite.  And with the first week of December in full swing,  it’s time for some Gingerbread!  The weather here in NYC is certifiably terrible with a wintry mix falling, so the warm flavors feel doubly timely.

These are not too sweet, no thanks to my gingerbread research, the results of which showed no mercy in the sugar department!  Many recipes are just too sugary to for comfort – these are for breakfast!  Since molasses, the key ingredient in gingerbread, has some sugar already, I cut the added sugar back to just a 1/4 of a cup.  It’s tempting to go ahead with the sugar dusting that is often recommended – I’ll admit it  makes a muffin look appetizing – but I’d rather take the option to reach for some jam or apple butter.

Try these for a cozy December mid-week breakfast – your kitchen will smell out of this world too!  You might want to put The Nutcracker on your stereo before getting started.

Healthy Gingerbread Muffins

Preheat oven to 325 F and prep a muffin tin, using a non-stick tin, spraying with non-stick oil such as sprayable coconut oil, (I happen to use the Spectrum brand, which is available at several grocery stores) or paper liners.

In one bowl, mix dry ingredients:

– 1 Cup White Flour

– 3/4 Cup Whole Wheat Flour

– 1 Tsp Baking Soda

– 1 Tsp Baking Powder

– 1/2 Tsp Salt

– 1 Tsp Ground Ginger

– 2 Tsp Cinnamon

Separately, measure wet ingredients:


– 2/3 Cup Butternut Squash Puree

– 1/2 Cup Coconut Oil*

– 1/4 Cup Brown Sugar

– 1/3 Cup Molasses

– 1 Tsp Vanilla

– 2 Eggs

– 1/4 Scant Cup Milk

*You may notice that this is a bit more oil than my muffin recipes call for.  I tried the 1/3 cup quantity, which I use for Pumpkin and Apple Muffins, and in this case it’s not quite enough and the Gingerbread is too dry.


Add the dry ingredients to wet and stir until mixed.  Scoop/spatula into the prepared tin and bake for 25 minutes.  Enjoy and stay warm!


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