Get ready to spread some holiday cheer with these healthy cranberry gingerbread muffins! A moist delicious muffin loaded with fresh cranberries and crystallized ginger. No added oil or refined sugar. Just simple wholesome ingredients like oat flour, molasses, butternut squash, and maple syrup. Your friends and family will LOVE this recipe!
Preheat oven to 350° and prepare a 12 cup muffin tin with muffin liners
Combine all dry ingredients in a medium bowl and mix to combine
Combine all wet ingredients in a large bowl and whisk to combine
Pour dry ingredients into wet ingredients and using a wooden spoon, stir to combine.
Fold in cranberries and crystallized ginger.
Scoop batter into lined muffin tins filling to 3/4 full (or if using parchment cup liners you can fill higher)
Bake for 22-25 minutes or until browned on top. Remove from oven and allow to cool on wire rack for 15-30 minutes
Optional: While muffins are baking whisk to combine coconut cream and honey. When muffins are cool drizzle with glaze and top with additional crystallized ginger
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