Healthy Gingerbread Cupcakes

Want some healthy gingerbread cookies? Check this recipe out!

Ingredients:

For the Cupcakes:

• 1 1/2 cups whole wheat flour (or spelt flour for a gluten-free option)
• 1/2 cup almond flour (adds a rich, nutty flavor)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs (or flax eggs for a vegan version)
• 1/2 cup unsweetened applesauce (replaces oil for moisture)
• 1/4 cup maple syrup (or honey)
• 1/4 cup molasses (for that signature gingerbread flavor)
• 1/2 teaspoon vanilla extract
• 1/4 cup almond milk (or any milk of choice)

For the Greek Yogurt Frosting:

• 1 cup plain Greek yogurt (full-fat or low-fat, depending on your preference)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• Optional: a pinch of cinnamon for extra flavor

Instructions:

1. Preheat your oven to 175°C. Line a muffin tin with cupcake liners or grease with a bit of oil.
2. In a large bowl, whisk together the whole wheat flour, almond flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In another bowl, whisk the eggs, applesauce, maple syrup, molasses, and vanilla extract until smooth. Stir in the almond milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
7. In a medium bowl, mix the Greek yogurt, honey, and vanilla extract until smooth and creamy. Refrigerate.
8. Once the cupcakes are completely cooled, use a spatula or piping bag to frost with the Greek yogurt frosting. Optionally, sprinkle a little extra cinnamon or top with crushed walnuts or a tiny bit of extra ginger for decoration.