Chocolate Gingerbread Muffins
Can you believe Christmas is about a week away? Our house is decorated and the boys have made their wish lists. I decided to make some yummy healthy treats and my boys love muffins! I wasn’t sure if they would go for gingerbread muffins but they love them!
This muffin batter is more like dough when you divide it out into your muffin papers. Thick and sticky from the molasses. They also bake up nice and dense. I love that they have hints of cinnamon, ginger, and molasses with just a touch of chocolate. They are not overly sweet but serve to feed a craving for a Christmas treat.
If you don’t have pumpkin spice just substitute a teaspoon of cinnamon and a 1/4 teaspoon of nutmeg. I used pumpkin spice because I had it on hand and was easier than measuring out more spices.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 1 teaspoon ginger
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup sweetner
- 1/4 cup molasses
- 2 egg
- 1/4 cup milk
- 1/2 cup plain greek yogurt
- Powder Sugar (Optional)*
- Preheat oven 350 degrees
- In a large bowl mix flours, spices, cocoa powder, baking soda, and salt
- In a second bowl mix sweetner, molasses, eggs, milk, and greek yogurt till smooth
- Pour liquids into flour mixture
- Mix till barely mixed together and still lumpy, do not over mix.
- Line muffin tin with papers and fill with muffin mix (this is a very thick batter)
- Bake for 18 minutes
*nutrition facts do not include powdered sugar