Gingerbread Maple Chocolate Chip Muffins
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 12 muffins
Ingredients
- 1 cup white whole wheat flour
- 1 cup spelt flour (or other preferred flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup coconut palm sugar
- 1 large egg
- ⅓ cup molasses
- ⅓ cup maple syrup (Grade A preferred)
- 2 teaspoons vanilla extract
- ½ cup canola oil
- ⅔ cup almond milk
- ½ cup dark chocolate chips
- turbinado sugar, for topping
Instructions
- Preheat oven to 350 degrees F. Spray a regular muffin tin with cooking spray or line with muffin liners.
- In a small bowl, sift the flours, spices, salt and baking powder. In a larger bowl. whisk the egg and coconut sugar well, making sure no clumps remain. Add the molasses, maple syrup and vanilla and then, once combined, add the canola oil.
- Start to incorporate the dry ingredients into the wet, then add the milk and stir until just combined. Fold in chocolate chips.
- Fill each muffin tin about ¾ of the way full, and top with a dusting of turbinado sugar, if desired. Bake for 18-20 minutes, or until a toothpick comes out clean.
Notes / Variations
GLUTEN-FREE: you can easily substitute a GF all-purpose flour for the 2 cups of flour in this recipe. I've also successfully substituted 1 cup GF all-purpose flour + 1 cup of almond flour, and the results are deliciously fluffy muffins.
It's important not to over-mix this batter - otherwise, you'll end up with ultra-dense and overly chewy muffins (which is not preferable, trust me).
Along those same lines, be careful not to over-bake! They are a little more dense than your normal muffin, but will quickly become dry if baked too long. If you're unsure about their done-ness, err on the side of under-baking - the muffins will continue to bake for a few minutes, even after you take them out of the oven.
Recipe From: How Sweet It Is | Gingerbread Maple Muffins
It's important not to over-mix this batter - otherwise, you'll end up with ultra-dense and overly chewy muffins (which is not preferable, trust me).
Along those same lines, be careful not to over-bake! They are a little more dense than your normal muffin, but will quickly become dry if baked too long. If you're unsure about their done-ness, err on the side of under-baking - the muffins will continue to bake for a few minutes, even after you take them out of the oven.
Recipe From: How Sweet It Is | Gingerbread Maple Muffins
Nutrition Information
Serving Size: 1 muffin Calories: 283 Fat: 14g Carbohydrates: 38.6g Sugar: 19g Sodium: 82mg Fiber: 2.7g Protein: 3.8g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/gingerbread-maple-chocolate-chip-muffins/