Gingerbread Protein Muffins
on Dec 12, 2025
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Healthy Gingerbread Protein Muffins! Warm, cozy spices and a protein boost make these the perfect holiday breakfast or snack.
What Makes This Recipe Great
Are you looking for a delicious, healthy, and protein-packed treat this holiday season? Forget those empty-calorie festive sweets! Our Gingerbread Protein Muffins are the perfect way to enjoy the classic holiday flavors of ginger, cinnamon, and molasses while boosting your daily protein intake.
These muffins are soft, perfectly spiced, and ready in under 30 minutes. They make an ideal grab-and-go breakfast, a satisfying post-workout snack, or a guilt-free dessert.
Ingredient List
- Flour– this recipe has only been tested with AP flour
- Vanilla Protein Powder– the star of the show and provides great protein
- Baking Powder
- Salt
- Maple Syrup– Using maple syrup and molasses provides a rich sweetness and that authentic gingerbread taste without relying on refined white sugar.
- Molasses– any type of molasses you enjoy will work in this recipe
- Egg– room temp eggs work wonder in baking recipes
- Coconut Oil– source of healthy fats
- Milk– any milk will work in this recipe
- Vanilla Extract– be sure to measure with your heart
- Ginger
- Cinnamon– The blend of ginger, cinnamon, nutmeg, and cloves creates that unmistakable warmth and holiday aroma we all crave
- Nutmeg
- Cloves
Pro Tip
- Protein Powder Choice: The type of vanilla protein powder you use (whey, casein, or plant-based) can affect the moisture. If your batter seems too dry, add milk one tablespoon at a time until you reach a thick, scoopable consistency.
Frequently Asked Questions
How do I store these muffins?
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are also excellent for freezing!
Cozy Breakfast Bites
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Gingerbread Protein Muffins
Ingredients
- 1 cup flour
- ½ cup vanilla protein powder
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup maple syrup
- ¼ cup molasses
- 1 egg
- ¼ cup melted coconut oil
- ⅓ cup milk, any milk works
- 1 tbsp vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine all of the ingredients and stir to combine.
- Spray a silicone muffin pan with oil and fill each cup about ¾ of the way.
- Bake mini muffins for 10-12 minutes and regular muffins for 20 minutes.
