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Gingerbread Muffins

A quick and easy Winter favorite, these moist and flavorful muffins will hit the comfy-cozy snuggle weather spot! Start the holiday season early and share these treats with friends and family. Made with whole wheat flour and an extra punch of protein with collagen too!
Prep Time20 mins
Cook Time30 mins
Servings: 10 muffins


  • cups whole wheat flour
  • cup all-purpose flour
  • cup collagen protein powder Great Lakes Gelatin
  • cup brown sugar
  • tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • tsp cloves
  • ¼ tsp baking spice
  • ¾ cup buttermilk
  • ½ cup molasses
  • cup canola oil
  • 2 tbsp course or sprinkling sugar optional


  • Preheat overn to 375. Line standard muffin tin with liners.
  • In a large bowl, whisk together dry ingredients: flours, protein collage powder, brown sugar, baking soda, salt, ginger, cinnamon, cloves and baking spice.
  • In a separate medium bowl, whisk together wet ingredients: buttermilk, molasses and canola oil.
  • Slowly add the dry ingredients to the wet ingredients and mix until blended. Do not over blend.
  • Scoop into lined muffin tins and sprinkle with sugar (optional).
  • Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow to cool completely or just eat them!