Gingerbread Muffins
Ingredients
Wet Ingredients
-
¼
cup
coconut oil
-
¾
cup
plain nonfat Greek yogurt
-
½
cup
nonfat milk
-
½
cup
coconut sugar
-
½
cup
molasses
-
1
large
egg
Dry Ingredients
-
1
cup
white whole wheat flour
-
2
tablespoons
white whole wheat flour
-
1
cup
all-purpose flour
-
⅓
cup
unsweetened cocoa powder
-
1½
teaspoons
baking soda
-
1½
teaspoons
ground ginger
-
1
teaspoon
ground cinnamon
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
Add-ins
-
4
ounces
chopped dark chocolate
-
sparkling
sugar
for topping
Instructions
- Preheat the oven to 375°F and prepare a muffin tin.
- Melt the coconut oil and allow it to cool.
- In a bowl, whisk together yogurt, milk, coconut sugar, molasses, and egg. Let it rest for 5 minutes.
- In a separate bowl, mix the dry ingredients until combined.
- Combine the wet and dry ingredients, stirring gently, and fold in the chocolate.
- Divide the batter into the muffin cups and sprinkle with sparkling sugar.
- Bake for 16 to 18 minutes until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
263
Total fat
9g
Total carbohydrates
41g
Total protein
6g
Sodium
20mg
Cholesterol
16mg
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