Chocolate Chip Gingerbread Muffins

I used the base from one of my all-time favorite healthy muffins, my Whole Spelt Flour Pumpkin Muffin and added some molasses and played around with some different spices to create the perfect muffin to truly reflect the taste of the holidays.

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 293

Author Kim

Ingredients

1.5 cups whole grain spelt flour*
1/4 tsp cloves
1.5 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1.5 tablespoon molasses
1/4 cup honey raw and local, if possible
1/4 cup coconut oil melted
1/2 cup unsweetened applesauce I used one 4 oz individual cup.
2 large eggs beaten
1/4 cup mini chocolate chips I use Enjoy Life brand.

Instructions

Preheat oven to 350 F and prepare a muffin baking sheet with 9 muffin tins.
Combine all dry ingredients (except chocolate chips) in a large bowl.
Combine all wet ingredients in a medium bowl.
Mix wet ingredients into dry ingredients and stir in chocolate chips.
Scoop large spoonfuls of batter into 9 muffin tins. Bake for 20 mins at 350 F.

Notes

*any flour will probably work, but may give the muffins a different texture (spelt four is my favorite healthy flour to use)

The flavor and texture of these muffins was so wonderful, I ate them plain. However, these would be great topped with honey or nutbutter.

Nutrition