I don’t always have time to make a proper breakfast, therefore many times my breakfast is some kind of a snack on the go. It’s easy to just take out something from the fridge and without no effort just have a great breakfast for these days you simply have no time to breath.
These whole wheat gingerbread muffins have become my go-to breakfast on busy days and mornings I don’t have time to prepare my oatmeal. They are so easy to make, super fragrant and rich in fiber, thanks to the oats and the addition of dates. Sweet, healthy and perfect as a sweet snack in the afternoon too.
I love gingerbread anything, and these muffins definitely are a true favorite of mine over the past few months. I bake them time and time again, and they keep perfectly in the freezer for a long time. Knowing I have few whole wheat gingerbread muffins in my freezer makes me less nervous about my breakfast, especially on stressful periods of time like this.
Whole Wheat Gingerbread Muffins with Dates
For the muffins:
- 120 grams (1/2 cup) dark brown sugar
- 50 grams (2 ½ tbsp.) date syrup (silan) or molasses
- 2 large eggs
- 25 grams (2 tbsp.) tahini
- 45 ml. (3 tbsp.) of water
- 200 ml. (1 cup) natural yogurt 3% fat
- 60 ml. (1/4 cup) vegetable oil
- Pinch of salt
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- ½ tsp. ground ginger
- Pinch of ground cloves optional
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) whole wheat flour
- 50 grams (1/2 cup) oats
- 10 grams (2 tsp.) baking powder
- 12 pitted dates
- Whole oats
Preheat the oven to 170c degrees and arrange paper crowns in a muffin pan.
In a large bowl, mix brown sugar, date syrup, eggs, tahini, water, yogurt, oil, salt, vanilla, cinnamon, cardamom, ginger and cloves into a uniform mixture.
Add flour, whole wheat flour, oats and baking powder and mix until combined.
Cut the dates into small cubes and mix in gently until they are evenly dispersed in the mixture.
Pour the mixture into the jugs filling about ¾ of their height.
Sprinkle some oats at the top and bake the muffins for 15-20 minutes or until they turn golden and set.
Cool completely and serve.
- Keep the muffins in a closed container for 4-5 days. It is recommended to serve them warm or at room temperature.
- Dairy free version: replace the yogurt with coconut milk or soy milk.