Chocolate Gingerbread Muffins

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1/2 cup Bob's red mill coconut sugar
  • 1 Bob's red mill sparkling sugar
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/3 cup Cocoa powder, unsweetened
  • 4 oz Dark chocolate
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground
  • 1 1/8 cup Whole wheat flour, white

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 3/4 cup Greek yogurt, plain non fat
  • 1/2 cup Milk, non-fat

Found on wellplated.com

Description

Ingredients

• 1/4 cup coconut oil
• 3/4 cup plain nonfat Greek yogurt, at room temperature
• 1/2 cup nonfat milk, at room temperature
• 1/2 cup Bob’s Red Mill Coconut Sugar (or substitute light or dark brown sugar)
• 1/2 cup molasses (not blackstrap)
• 1 large egg, at room temperature
• 1 cup plus 2 tablespoons white whole wheat flour
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder, sifted if clumpy
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (freshly grated if possible)
• 4 ounces chopped dark chocolate or 2/3 cup semisweet chocolate chips
• Bob’s Red Mill Sparkling Sugar, for topping

Directions

• Place a rack in the center of your oven, then preheat the oven to 375 degrees F. Lightly coat a muffin tin with nonstick cooking spray or line with paper liners. In a small bowl, melt the coconut oil in the microwave, then set aside to cool to room temperature. In a large mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. If the mixture is not yet at room temperature, wait for a few additional minutes, then add the coconut oil. (If the wet ingredients are much colder than the coconut oil, the oil will resolidify and not incorporate properly.) In a separate bowl, stir together the white whole wheat flour, all-purpose flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg until evenly combined and no clumps remain. Add all at once to the wet ingredients, then stir gently, just until combined. Fold in the chopped chocolate or chocolate chips. Divide the batter evenly between the prepared muffin cups, then sprinkle the tops with sparkling sugar. Bake the muffins for 16-18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.