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Preheat oven to 350 degrees Fahrenheit and line a muffin tray with 10 non-stick muffin liners.
In a large bowl, combine all-purpose flour and whole wheat flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, clove, and salt.
In a medium bowl, combine yogurt, eggs, molasses, maple syrup, coconut oil, vanilla, and almond milk.
Pour wet ingredients into the flour mixture and stir until just combined.
Use a cookie scoop and fill each muffin liner to the brim with batter. (Optional) Top muffins with Turbinado sugar or sea salt flakes.
Bake in the oven for 17-18 minutes or until a toothpick comes out clean when inserted in the middle of the muffins.