The BEST Gingerbread Muffins made with Greek yogurt, coconut oil, and dark chocolate, Every bite is loaded with chocolate and spices. I can't believe these are healthy muffins!
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Chocolate Gingerbread Muffins

Yield: 12 muffins
Prep Time:
15 mins
Cook Time:
16 mins
Total Time:
40 mins
Moist and fluffy healthy gingerbread muffins made with warm spices, whole wheat flour, and chocolate for a special indulgence. Wholesome AND delicious!


  • 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 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


  1. 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.
  2. 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.)
  3. 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.
  4. Divide the batter evenly among the prepared muffin cups, then sprinkle the tops with sparkling sugar. Bake the muffins for 16 to 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.

Recipe Notes

  • Store leftover muffins according to this guide for How to Store Muffins.
  • To make vegan: I have not yet tried this but this is my best estimate: use a nondairy yogurt (such as coconut yogurt) in place of the Greek yogurt, swap the egg for a flax egg, and ensure your chocolate is dairy free.
Course: Breakfast
Cuisine: American
Keyword: Chocolate Gingerbread Muffins, Healthy Muffin Recipe

Nutrition Information

Amount per serving (1 muffin) — Calories: 263, Fat: 9g, Saturated Fat: 6g, Cholesterol: 16mg, Carbohydrates: 41g, Fiber: 3g, Sugar: 23g, Protein: 6g

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