Yogurt gingerbread oatmeal muffins

Adapted from here: https://amyshealthybaking.com/blog/2024/11/18/healthy-gingerbread-oatmeal-muffins/?utm_source=whisk&utm_medium=webapp&utm_campaign=healthy_gingerbread_oatmeal_muffins

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with liners and coat them with cooking spray.)

Step 2

In a medium bowl, stir together the oats, yogurt, and molasses. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, vanilla, and brown sugar. Add in the oat mixture, stirring until no large lumps remain. Stir in 1/3 cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Step 3

Divide the batter between the prepared muffin cups. Bake at 350°F for 24-28 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.