Whole Wheat Peanut Butter Honey Gingerbread Muffins

I haven't made muffins in forever.  I had the same revelation with cookies last week, too.  So cookies and muffins were my top two priorities this week.

These muffins.  Seriously, honest to goodness, best muffins I've had. 

Best peanut butter honey muffins anyways.



But seriously.  These rank high among my muffins.  It is the texture that makes these so good.  They are dense, yet fluffy (don't ask how that works.)  They are soft, but definitely not gooey.  They're sweet, but also heavily spiced.  They're amazing, but also healthy. 

Oh yeah, these have no white flour, no butter or oil, and no refined sugars.  And they are just incredible. 

You definitely taste the peanut butter first.  And then you can taste the honey and as you chew and swallow, the gingerbread spices kick in.  Thanks to the molasses, honey, and spices, these are not lacking in flavor.  I have a thing for peanut butter right now.  I have another recipe coming up that uses peanut butter and honey.  I am all about sweet peanut butter - in everything! :)  And the peanut butter honey combo tastes so good with the gingerbread spices. 

Let's talk texture real quick.  Whole wheat goods often have the reputation for dry and bland.

Not these.

Any good muffin has to have the perfect fluffy, yet sustaining texture and these nailed it.  The peanut butter provides the fat needed to make them moist and the buttermilk adds the slight fluffy factor. 

Can you say no to a healthy and delicious flavor packed muffin?  I sure can't.  Empty muffin tin as evidence.



Whole Wheat Peanut Butter Gingerbread Muffins
Recipe Source: The Sweet {Tooth} Life.  Adapted from Heather's French Press
Yield: 16 muffins

1 egg

1/2 cup honey

1 cup peanut butter

2 tablespoons molasses

2 teaspoons cinnamon
1 teaspoon ginger

1/2 teaspoon salt

2 cups whole wheat flour

1-1/4 cup buttermilk

2 teaspoons baking soda

Preheat oven to 350.  Line 16 cupcake tins. 

Beat egg and honey together.  Add peanut butter, molasses, cinnamon, ginger, and salt, and stir.  Alternate flour and buttermilk, stirring after each addition.  Stir in baking soda.  Divide between lined cupcake tins and bake for 20 minutes or until a toothpick inserted comes out clean.