Gingerbread-Apple muffins

School starts back tomorrow for my youngest son, Aidan who is in high school.  He packs his lunch nowadays (I can’t afford a big enough school lunch to fill him up) and a staple of this lunch is muffins we make at home.  They have varied from sweet to savory and everything in between.

Whenever we talk about what type to make, its always a discussion over “it has to be healthy” and “I want them to taste awesome” (a word that I wish would disappear from English usage for a period not to exceed 5 years). Steering away from chocolate, I suggested gingerbread. (My son insists that HE suggested gingerbread.) That got his attention (or it got my attention-whatever). One kind we had never made was a gingerbread muffin.  Aidan likes gingerbread and so do I. (no argument over this point)


We make these with whole wheat flour and shredded wheat (crumbs from breakfast cereal that I save-does my frugality know no bounds?), then add molasses and maple syrup for sweeteners.  To up the nutrition, I use yogurt and milk then add dried apple and walnuts.  I hadn’t really planned on posting these, but they were SO GOOD….I just had to.  In fact….they were (yes, I’m going to say it) Awesome!

This recipe makes 24 muffins and we freeze them once they cool completely.  Put one in your kid’s lunchbox….maybe your own as well.


You’ll need:

 1 ½ cups AP flour

1 ½ cups whole wheat flour

2 cups shredded wheat

1 Tbs baking powder

½ tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp fresh grated nutmeg

1 cup dried apple, cut into raisin-size pieces

1 cup walnuts, chopped

 ½ cup canola oil

2 eggs

1 cup molasses

½ cup maple syrup

¾ cup Greek yogurt

¾ cup low fat milk


In a medium bowl, combine dry ingredients (including apple and walnuts) until well mixed.

In a stand mixer, combine remaining ingredients and mix until smooth, about 4 minutes.  Reduce speed to low and add dry mixture.  Beat only until just incorporated.  Scoop batter into paper lined muffin tins, or silicone coated tin until 3/4 full.

 Bake at 375 F for 25-30 minutes until toothpick placed in center of muffin comes out clean. Remove from oven and allow to cool for 10 minutes. Take muffins out of tin and let cool completely before freezing. Simply defrost in microwave for about 30 seconds to get that fresh from the oven taste. Enjoy!


Be sure and check out all my shredded wheat recipes….they now have their own category!

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