Festive Gingerbread Protein Muffins with all the rich holiday flavor, but still good-for-you. Healthy ginger molasses protein muffins are low sugar, low fat and have a gluten free option too!

It’s holiday season and everyone’s all about gingerbread so I hopped on the train here with these muffins.

I did consider going for extra healthy gingerbread muffins without molasses, but using the molasses adds so so so much more of a rich flavor that it was definitely a good call.

Now with the molasses and all the spices added – cinnamon, nutmeg and cloves on top of the ginger – these protein muffins really are perfect for the holidays!

Ingredients for Gingerbread Protein Muffins

These protein gingerbread muffins are made with nutritious ingredients like whole wheat pastry flour, as well as organic molasses for that rich holiday flavor.

Vanilla Protein Powder; This is the source of protein and most of the sweetness in the protein powder gingerbread muffin. I used Quest Nutrition Vanilla here.
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly lower carb high protein molasses muffin. I used a whey-casein blend from Quest Nutrition.
Molasses: I used the organic molasses from Wholesome
Whole Wheat Pastry Flour
Unsweetened Applesauce
Almond Milk
An Egg
Ginger, Cinnamon, Nutmeg and Cloves
Baking Powder and Baking Soda

And the Icing for Healthy Holiday Muffins

Sugar Free Powdered Sugar; I used Lakanto powdered monk fruit and erythritol sweetener (code HAYLSKITCHEN gets you a discount here too)
More Unsweetened Almond Milk
Ginger Powder

Tips for Healthy Molasses Muffins with Protein Powder

This healthy molasses muffin recipe with protein powder is really quite simple, but here’s some pointers to get it right.

Grease the muffin pan cavities (and liners if using) if they aren’t silicon.
This will allow the protein powder gingerbread muffins to come off easily.

Don’t over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder will make the gingerbread muffins, dense and gummy.

Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have a low sugar molasses muffin recipe.

Make sure batter is smooth and pourable.

Let muffins cool before adding icing or the icing will melt away.

When making icing, add almond milk a little at a time – too much can make the icing too runny too soon.

Can you store these Protein Powder Gingerbread Muffin Recipe?

You can store these protein powder gingerbread muffins on the countertop, in the fridge or in the freezer, as long as you use an airtight container.

Let the fresh-baked protein ginger molasses muffins cool and then transfer to an airtight container. They keep at room temperature for about 2 days or in the fridge for about a week – use an airtight container again.

To freeze the protein molasses muffins, wrap each muffin in plastic wrap, and place them in a freezer-safe zipper bag for 2-3 months. Thaw before eating.

Alternatives for Healthy Gingerbread Muffins

For the perfect healthy and moist gingerbread muffins, I would suggest using the ingredients and brands I recommended; I do have some alternatives you can try, but I haven’t tested them all out myself.

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour, with the same amount by weight not cups.
Unflavored Protein Powder: More flour, but also reduce the milk to about 12 Tbsp.
Almond Milk: Any other milk
Sugar-free Monkfruit Powdered Sugar: Regular powdered sugar

Here’s some Healthy Protein Muffins to try for the Holidays: