Gingerbread Chocolate Chip Muffins
Perfectly spiced gingerbread muffins studded with chocolate chips are a sweet treat for your holiday breakfast!
Servings: 12 servings
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Zest of an orange about a tablespoon
- 1 cup plain Greek yogurt
- 1/4 cup milk of choice
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil, or avocado oil or melted butter
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- Raw sugar optional
Instructions
- Preheat oven to 400° F. and spray a standard muffin pan with cooking spray or use parchment paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, spices and orange zest. In a smaller bowl whisk together the orange zest, yogurt, milk, molasses, maple syrup, oil, egg and vanilla.
- Pour the wet ingredients in with the dry and fold together with a rubber spatula just until combined. Fold in the chocolate chips just until incorporated.
- Divide the batter evenly into the prepared muffin pan(s) and top with raw sugar. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins on a cooling rack for several minutes before serving.
Nutrition
Calories: 221kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 201mg | Fiber: 2g | Sugar: 18g