The holidays are here and I cannot seem to get enough gingerbread flavored goodies! This recipe is a great use of leftover Thanksgiving cranberry sauce. I had mine in the freezer and pulled it out to make these gems. For the cranberry sauce recipe, click here.
These would be a perfect Christmas morning breakfast to nibble on as you opened your gifts. It will also make your house smell amazing! When they first came out of the oven, my husband, Marcus, inhaled two of them so I knew they had to be good. These muffins are made with whole grains so they are much healthier than traditional muffins. This recipe is similar to my healthy gingerbread donuts. For that recipe click here.
Cranberry Filled Gingerbread Muffins
- 2 1/4 cups spelt flour
- 1 cup applesauce
- 1/4 cup coconut oil
- 1/4 cup molasses
- 1/3 cup maple syrup
- 1 heaping tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 egg (I used a flax egg)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup of fruit filling for the center (I used my homemade cranberry sauce)
Preheat oven to 350. Mix all the dry ingredients in one bowl. Mix wet into another. Add dry to wet. Spoon a small amount of batter into each lined muffin cup. Add a dollop of cranberry on top of each one. Fill muffin cups until they are about 3/4 full. Bake in the oven for 15-17 minutes or until a toothpick comes out clean. Wait until they have cooled a bit before removing from the muffin pan. Enjoy!
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