Mini Gingerbread Muffins

1 ½ cups flour

1 tsp baking powder

½ tsp baking soda

2 tsp cinnamon

1 ½ tsp ginger

½ tsp nutmeg

¼ tsp cloves

½ tsp salt

⅓ cup vegetable oil

⅓ cup Greek yogurt

¼ cup granulated sugar

¼ cup brown sugar

¼ cup maple syrup (or molasses)

1 large egg

2 tbsp orange juice

1 tsp vanilla extract

Preheat oven to 350 degrees Fahrenheit.

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. Whisk then set aside.

Mix vegetable oil, Greek yogurt, granulated sugar, brown sugar, maple syrup, eggs, orange juice, and vanilla extract well.

Stir dry mixture into wet mixture until evenly combined. Be careful not to overmix.

Divide batter between 24 lined mini muffin cups and sprinkle raw sugar on top, if desired. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. If making regular sized muffins, divide batter between the 12 cups in a standard muffin pan, and bake for 20-25 minutes. Remove from pan and enjoy!

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Mini Gingerbread Muffins