Chocolate Gingerbread Muffins

Ring in the holidays with these healthy chocolate gingerbread muffins that are moist, packed-full of flavor and healthy ingredients! They’re full of rich chocolately flavors plus a spicy gingerbread kick.

I’ve always loved combining foods and seeing what would happen. When I was little I would test spices on different foods to see how they would taste. I’m pretty sure I was the only 8 year old sprinkling cinnamon and nutmeg on their Cheerios. 

Chocolate + gingerbread has always made sense to me! I always love my chocolate with a little kick and ‘tis the season! You’re going to love these slightly sweet, flavor packed muffins. 

Here’s What You Need

• All-purpose flour– I’ve also made these with all-purpose gluten-free flour and they work great.
• Unsweetened cocoa powder – for that chocolate flavor!
• Spices – a mixture of dried ground ginger, cinnamon, ground cloves and salt are all key for the gingerbread flavor. 
• Baking powder and baking soda – helps the muffins rise.
• Egg – 1 large egg or you can replace with a flax egg if vegan
• Applesauce – reduces some of the oil needed while still keeping the muffins moist. 
• Coconut oil – helps keep these muffins fluffy and tender!
• Maple syrup – a little natural sweetness to balance all of the flavors. 
• Blackstrap molasses – key for gingerbread flavor!
• Non-dairy milk – I used unsweetened almond milk but any dairy-free milk works!

How to Make Chocolate Gingerbread Muffins

STEP 1: In a large mixing bowl, combine the flour, cocoa powder, ginger, cinnamon, cloves, baking powder and salt. 

STEP 2: Warm up the applesauce in the microwave for 30 seconds or on the stovetop until warm but not hot! Stir in the baking soda. The mixture should foam. I know this seems strange but it helps the muffins stay moist.

STEP 3: In a separate bowl, combine the applesauce mixture, coconut oil, maple syrup, molasses, dairy-free milk and the egg. Stir until well combined.  Slowly add the dry ingredients to the wet ingredients. The mixture should be thick but if it’s too thick, you can add a splash of milk.  Stir in chocolate chips, if using.

STEP 5: Scoop the batter into a muffin tin prepped with coconut oil or lined with muffin liners. Fill about ¾ of the way full. Bake at 350ºF for 15-18 minutes. The muffins are ready when a toothpick inserted in the center comes out clean. Let cool slightly before enjoying!

Make Them Vegan

These chocolate gingerbread muffins can easily be made vegan! All you need to do is replace the egg with a flax egg by combining 1 tbsp ground flax with 3 tbsp warm water and letting that sit for 5 minutes. In addition, the applesauce-baking soda combo helps bind these muffins so the combo of these two will ensure your muffins stay together.

Make Them Gluten-free

You can easily replace gluten-free all-purpose flour in place of regular white flour in these chocolate gingerbread muffins. I personally try and stay away from gluten-free flours that contain chickpea flour in the blend as I find it is too earthy tasting but you can use whatever you have on hand.

How to Store Leftovers 

Allow the muffins to cool completely before storing in an airtight container. They will last up to 3 days on the counter or longer in the refrigerator. You can also wrap individually in tinfoil and place in a ziploc bag to freeze up to 6 months.

Chocolate Gingerbread Muffins

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Ring in the holidays with these healthy chocolate gingerbread muffins that are moist, packed-full of flavor and healthy ingredients! They’re full of rich chocolately flavors plus a spicy gingerbread kick.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 muffins 1x
• Category: Snack
• Method: Bake
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour*
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp dried ground ginger
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• pinch of sea salt
• 1 tsp baking powder
• 1 large egg (or flax egg)
• 1/2 cup unsweetened applesauce
• 1/2 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tbsp blackstrap molasses
• 1 cup non-dairy milk (I use unsweetened almond milk)
• Optional: 1/3 cup chocolate chips

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Instructions

1. Preheat oven to 350 degrees F.
2. Spray a muffin tin with coconut oil or line with muffin liners.
3. In a large bowl combine flour, cocoa powder, ginger, cinnamon, cloves, baking powder and salt.
4. Warm up applesauce in microwave for 30 seconds (or on stovetop until warm but not scalding).
5. Stir in baking soda. Mixture should foam. If not, try again until it does.
6. In a separate bowl combine applesauce mixture, coconut oil, maple syrup, molasses 1/2 cup milk and egg until well-combined.
7. Slowly add dry ingredients to wet. Mixture will be thick but if too thick add in a bit more milk. Stir in chocolate chips, if using.
8. Scoop batter into muffin cups until 3/4 full.
9. Bake for 15-18 minutes.
10. Muffins are ready when a toothpick is inserted and comes out clean.
11. Store in an airtight container for up to 3 days on counter or longer in fridge.

*You can substitute with a gluten-free all-purpose flour if gluten-free.

More muffin recipes to try:

• Chocolate Zucchini Muffins
• Oat Flour Muffins
• Morning Glory Muffins
• Blueberry Oatmeal Muffins
• Easy Pumpkin Muffins