Chocolate Chip Gingerbread Mini Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tbsp Ginger, ground

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/4 cup Molasses
  • 3/4 tsp Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips, miniature
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 2 cups Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat
  • 5/8 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tbsp (9g) ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• ¼ cup (60mL) molasses
• ¾ tsp vanilla crème stevia
• ½ cup + 2 tbsp (150mL) nonfat milk
• ¼ cup (56g) miniature chocolate chips, divided

Directions

• Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the molasses and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
• Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 11-14 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.