Healthy Gingerbread Protein Muffins (Cozy, High Protein, and So Easy!)
There is something so cozy about baking gingerbread in the winter. The warm spices, the sweet smell of molasses, and the soft muffin texture all come together to make the perfect holiday treat. These Gingerbread Protein Muffins taste like a classic gingerbread dessert, but they are made with simple and healthier ingredients that keep you feeling good.
I love making a batch at the start of the week so we always have a quick breakfast or snack ready to go. They are soft, lightly sweet, and filled with cinnamon, ginger, and cloves which gives them that warm holiday flavor. Even better, they are made with oats and protein powder which helps keep the muffins higher in protein while still tasting soft and delicious.
These muffins come together with simple pantry ingredients, take only a few minutes to mix, and bake up beautifully. If you love holiday baking but want something lighter that still feels festive, these are a must make this season. They smell incredible in the oven and are one of my favorite December meal prep snacks.
Why You Will Love These Gingerbread Muffins
- Warm, cozy gingerbread flavor in every bite
- About 8 grams of protein in each muffin
- ~115 calories per muffin
- Made with simple, wholesome ingredients
- Gluten free with certified gluten free oats
- Naturally sweetened with applesauce and a touch of molasses
- Perfect for breakfasts, snacks, or lunchboxes
- Freezer friendly and great for meal prep
Ingredients You Will Need
(Exact amounts are listed in the recipe card below.)
- Oats blended into oat flour
- Vanilla protein powder
- Baking soda and baking powder
- Cinnamon, ginger, and cloves
- Unsweetened applesauce
- Eggs
- Molasses
- Almond milk
- Vanilla extract
Tips and Substitutions
- Protein Powder: Whey creates the fluffiest texture, but vegan protein works too.
- Make it Gluten free: with certified gluten free oats
- Make It Dairy Free: Almond milk or oat milk both work well.
- Sweeter Muffins: Add two to three tablespoons of maple syrup or honey if you prefer a sweeter muffin. Add in a small amount of monk fruit or stevia to make it sweeter without added calories.
- Add Ins: Mini chocolate chips, chopped pecans, or candied ginger are all great additions.
- Storage: Store in the fridge for five to seven days or freeze up to two months.
MACROS PER MUFFIN (makes 12)
Calories: 115
Protein: 9 g
Carbs: 15 g
Fat: 2g
Macros may vary slightly based on ingredients and brands used!
Our Favorite Way to Enjoy Them
Slice a muffin in half, warm it up in the microwave for 15 seconds, then add a little butter and a drizzle of honey. Absolute heaven! 😍
Recommended Protein Powder
You already know my ride-or-die: Promix. I’ve tried sooo many protein powders over the years, and nothing beats it. It’s grass-fed, has zero artificial sweeteners, and never causes bloating. The Vanilla Whey is my go-to for recipes like this because it blends perfectly and tastes amazing. Their French Vanilla Vegan Protein is also a great plant-based option.
Promix always makes me feel my best… clean ingredients, no junk, and super easy to digest. I use it in all of my high protein recipes!
You can use my code CLAIRE at checkout for 10% off any Promix products.
More Healthy Muffins You Will Love
- Apple Cinnamon Protein Muffins
- High Protein Pumpkin Spice Muffins
- Banana Oat Breakfast Muffins
- High Protein Blueberry Muffins (Easy & Healthy!)
Healthy Gingerbread Muffins
Ingredients
Dry Ingredients
- 2 cups oats, blended into flour if you have pre-blended oat flour use 1 3/4 cups
- 3 servings vanilla protein powder I recommend Promix because they use the cleanest ingredients!
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
Wet Ingredients
- 1 cup unsweetened applesauce
- 2 large eggs
- 2 tbsp molasses
- 1/3 cup milk of choice (I use unsweetened almond milk)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375 F. Grease or line a 12 cup muffin tin.
- Blend the oats into a fine oat flour.
- In a large bowl, whisk together the oat flour, protein powder, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- In a separate bowl, whisk the applesauce, eggs, molasses, almond milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Divide the batter evenly into the muffin tin to make 12 muffins.
- Bake for 15 to 20 minutes or until a toothpick comes out clean.
- Let cool slightly, then enjoy. Store in the fridge for 5 to 7 days.
Notes
Note:
To make the muffins sweeter, add 2 more tablespoons of molasses, maple syrup, or your sweetener of choice!Nutrition
Per muffin, recipe makes 12 muffins:Calories: 115
Protein: 9g
Carbs: 15g
Fat: 2g
