Needless to say, after all the Christmas and holiday commercials flooding my TV, I’ve been craving gingerbread cookies!
I decided to play around and create a gingerbread recipe that wasn’t traditional.
That brings us to the go-to mini muffins!
A light, fluffy, spice filled, bite size gingerbread treat!
My first batch came out a little bland so I tweaked a few things and added more spices.
The sprinkles added a perfect holiday touch and festive pop of color!
3/4 cup vanilla greek yogurt
2 tbsp egg whites
1/2 tsp vanilla
1 cup oat flour
1/3 cup granulated stevia (or sweetener of choice)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp pumpkin spice (optional)
♥ Combine your yogurt, eggs and vanilla in a medium mixing bowl.
♥ In a separate bowl add the rest of the ingredients which should be all dry
♥ Pour the dry ingredients into the bowl of wet and mix thoroughly.
♥ Drop tablespoon amounts of batter into your lightly sprayed mini cup pan.
♥ Bake at 375 for for 8-10 minutes.
♥ Remove and allow to cool for an additional 5-8 minutes.
Tis the season to enjoy your sweets!