Soft-baked gingerbread muffin tops with all the spiced n’ sweet flavor you love during the holiday season! Gluten-free, vegan, and fruit-sweetened, these are the healthiest gingerbread treats you can make. Move over gingerbread men…it’s all about the muffin tops!
It’s crazy how many yummy, creative things I shared in the beginning years of this blog. Looking back, I am quite ashamed of the posts that I included the recipes in (bad pictures, improper grammar, and no real flow or story), but luckily most of the recipes still hold up as something worth making.
It’s my goal to eventually make my way thru my entire archive and revamp all the recipes I shared before I got into food photography and proper writing. The recipe I have to share with you today is certainly an old favorite and it just happens to be PERFECT for the holiday season! Plus, once I saw the Recipe Redux theme for this month, I knew I couldn’t keep this one under wraps for too long.
November 2016 – Theme
Trimming the Table
The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.
That’s right, folks. It’s time to truly usher in the holidays with my first GINGERBEAD recipe of the season!
The gingerbread flavor is SPOT ON in these doughy, soft, muffin tops of yum! I seriously considered giving a whole post to the spice mixture on its own…it’s that good. Just the right amount of spice balanced out nicely with the sweetness of the dates and banana. You all know fruit-sweetened baked goods are my specialty!
Gingerbread Muffin Tops
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 10 muffin tops 1x
- Category: Sweet Snacks
- 1/4 cup date paste
- 1 medium ripe banana (130 grams), mashed
- 1/4 cup pumpkin puree
- 1/4 tsp vanilla bean powder
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp unsweetened cocoa powder
- 1 tsp baking powder
- 2 tbsp coconut powder
- 1 cup gluten-free oat flour
- Preheat oven to 400 degrees. In a large bowl, combine mashed banana, pumpkin, and date paste. Add spices, vanilla, baking powder, cocoa, and flours. Mix together until fully combined. The batter will be a bit sticky. Flour your hands and roll the batter into ten evenly sized balls. Place the balls on a parchment paper lined baking sheet and press them down to flatten slightly. Bake on the middle oven wrack for 15 minutes. Remove from oven and let cool on a wire rack before eating. For even better flavor let them sit overnight in the refrigerator! Store in the freezer or fridge.
Whether you make these for healthy seasonal snacks, a festive dessert, or even as a fun, edible gift to give family and friends, you’ll love this recipe. It’s one that’s very close to my heart because gingerbread flavored things of ANY kind bring up such nostalgia and warm feelings within me. The sweet, spiced taste automatically transports me to the pleasantness of the holiday season. That’s why I make these the whole year thru!
Just like I don’t discern a start or end to pumpkin season…gingerbread is an all season flavor for me too. I think once you make these for yourself you’ll agree that these deserve a place in your kitchen far outside of the holiday season!
Are you a gingerbread lover like me?
What’s your favorite gingerbread treat during the holidays?
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