Gingerbread Oat Chocolate Chip Muffins
Gingerbread Oat Chocolate Chip Muffins are a healthy holiday treat full of warm spices, whole grains, and dark chocolate chips!
Prep Time20 minutes mins
Cook Time16 minutes mins
Total Time36 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 287kcal
- 1 ¾ cups white whole wheat flour
- 1 cup old fashioned oats
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup molasses
- ⅓ cup maple syrup
- ¾ cup unsweetened vanilla almond milk could substitute cows milk
- ½ cup coconut oil you could use canola or vegetable oil, too
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup dark chocolate chips
Preheat oven to 375 degrees F.
Spray muffin tin with oil.
In a large bowl, whisk together flour, oats, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a medium bowl, whisk together molasses, maple syrup, milk, oil, eggs, and vanilla extract.
Pour wet ingredients into the dry ingredients and stir until just combined.
Fold in chocolate chips.
Evenly divide batter between 12 muffin tins, filling about ¾ the way up.
Bake in preheated oven for 16-18 minutes. The edges will be set and top will be just set...a toothpick should come out with a few crumbs.
Watch carefully the last couple of minutes - you don't want them dry!
Enjoy!
- Store in an airtight container for 3-4 days.
- These can easily be frozen. Freeze in an airtight container for up to 3 months.
Calories: 287kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 236mg | Potassium: 302mg | Fiber: 3g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg