Healthy ginger muffins with no refined sugar

In February, I did a little experminet: I didn’t eat any refined sugar. For 24 days it was honey, molasses, raisins or dates. So I had to check what I could eat for breakfast because I like sweet breakfast. In February I would eat a slice of bread with peanut butter, molasses and banana, but that got boring. So I checked what else I could try. I know that it is not that common in Germany to have a muffin for breakfast. I mean, that sounds like eating cake for breakfast, right? Not going to happen during my sugarfree month. But if you think of a muffin without refined sugar and a lot of whole wheat flour, it suddenly doesn’t sound that bad. If you add some fresh ginger  (much better than ground!) and dark molasses to the mix, you suddenly got me interested. I enjoy mine with plain yoghurt. Try it, it really is an awesome combo!


They are nice and juicy, with a strong ginger flavor and you won’t be hungry. Cut them in half and put some plain yoghurt on them while you enjoy your coffee. I promise you, you will make them again. I most definitely did!



Healthy Ginger Muffins

  • Servings: 12 regular muffins
  • Difficulty: easy
  • Print

A healthy ginger muffin with a strong cinnamon flavor and whole wheat

Credit: Pinch of yum


  • 60 grams of fresh ginger, ground (frischer und geriebener Ingwer)*
  • 115 grams of butter
  • 150 grams of molasses (Zuckerrübensirup)
  • 150 grams of plain yoghurt with 3.5% fat (geschmacksneutraler Joghurt)
  • 160 grams of milk
  • 1 egg, size L
  • 170 grams of whole wheat flour (Mehl, Type 1050)
  • 170 grams of all-purpose flour (Mehl, Type 550)
  • 1½ teaspoons of baking soda (Natron)
  • a pinch of salt
  • 2 teaspoons of cinnamon (Zimt)

*You can use ground ginger, but it is not as good. I would suggest about 2 teaspoons.


  1. Preheat oven to 180 degrees Celsius and and fill the muffin pan with muffin papers or grease muffin pan with butter.
  2. Grind the peeled fresh ginger (Ingwer reiben), then melt the butter and transfer both to a large bowl. Add the molasses, yoghurt, and milk and whisk for a while. Once everything is evenly distributed, add the egg and whisk again.
  3. Put the flours, baking soda, salt and cinnamon on top and gently fold the whole mixture with a wooden spoon. Don’t overmix, but just make sure that no white flour can be seen.
  4. Fill the twelve muffin holes, each should be filled 3/4 at least.
  5. Bake for about 20 minutes, toothpick (Zahnstocher) should come out clean.


  • When preparing muffins, don’t overmix the “wet” ingredients with the “dry” ingredients. Just mix enough that you don’t see any white flour spots.
  • Always preheat the oven.
  • You can also sprinkle the muffins with some sugar/cinnamon mix
  • Made muffins freeze beatifully and can be made in advance
  • They are also great for a bread replacement with some butter and honey




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