Chocolate Chip Gingerbread Mini Muffins
Yields: 32 mini muffins
These tender muffins are perfect for cozy breakfasts or snacks! They’ll keep for at least one week if stored in an airtight container in the refrigerator. (And I highly recommend reheating them in the microwave to make the chocolate chips turn melty—they’re so irresistible like that!)
  • 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
  1. Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
  2. 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.
  3. 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.
Notes: I prefer a spicier gingerbread flavor, so I actually use 2 tablespoons of ground ginger. I highly recommend it!

For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

I do not recommend substituting anything for the molasses. It’s required for the classic gingerbread flavor. This is the kind that I buy, and it’s inexpensive, shelf-stable, and keeps for ages. In a pinch, you may substitute pure maple syrup, honey, or agave, but remember, the muffins won’t taste the same without the molasses.

I highly recommend using the vanilla crème stevia! It's one of my favorite ingredients, and you'll use it in all of these recipes of mine as well. If you prefer, 6 tablespoons of pure maple syrup, honey, or agave may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensate for the added liquid.

Any milk may be substituted in place of the nonfat milk.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

{gluten-free, clean eating, low fat, low calorie, lower sugar}
Recipe by Amy's Healthy Baking at