Chocolate Chip Gingerbread Muffins

Name: Chocolate Chip Gingerbread Muffins
Ingredients: Light brown sugar: ⅓ cup (67 g); Molasses: 3 tablespoons (63 g); Avocado oil: 2 tablespoons (28 g); Large egg: ½ (approx. 25 g); Vanilla extract: 1 teaspoon (4 g); Almond milk: ⅔ cup (160 g)

by Josephine

Warmly spiced gingerbread muffins with molasses, almond milk, and melty chocolate chips baked in. An easy dairy-optional muffin recipe that comes.

Ingredients

Light brown sugar⅓ cup (67 g)
Molasses3 tablespoons (63 g)
Avocado oil2 tablespoons (28 g)
Large egg½ (approx. 25 g)
Vanilla extract1 teaspoon (4 g)
Almond milk⅔ cup (160 g)

Instructions

Preheat the oven to 425°F (218°C) and line a muffin tin with muffin liners. In a large bowl, mix the brown sugar, molasses, avocado oil, egg, vanilla extract, and almond milk until smooth. Add in the flour, baking soda, baking powder, ground ginger, cinnamon, salt, cloves, and nutmeg and gently whisk together until the dry ingredients are just combined.

Add the chocolate chips last and gently mix into the batter. Scoop the batter evenly into the prepared muffin tin, filling each cup to the top of the muffin tin. Also added a few extra chocolate chips to the top of the batter once portioned into the muffin liners.

Bake at 425°F for 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted in the center comes out clean.

This recipe made 8 muffins.

Chocolate Chip Gingerbread Muffins

New recipes, straight to your inbox 💌