Dark Chocolate Peppermint Muffins

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 10-12 1x


Dark Chocolate Peppermint Muffins {Grain Free}



  • 2 cup almond meal
  • 1/4 cup coconut flour (sifted)
  • 1 tspbaking soda
  • 1/2 to 1/3 cup coconut sugar (see notes for alternative)
  • 4 tbsp butter (softened) Or coconut butter
  • 3 eggs
  • 2/3 cup milk or almond milk
  • 1/2 cup cocoa powder
  • 1/2 to 2/3 cup dark chocolate chips (+ more for topping) — Use enjoy life chocolate chips for dairy free option
  • Dash of sea salt (1/4 tsp)
  • 1 tsp pure vanilla
  • 1/4 to 1/3 tsp peppermint oil (or a little less than 1 tsp peppermint extract)
  • Optional crushed soft peppermint topping


  1. Preheat oven to 350F.
  2. In a small bowl, mix your first almond meal, baking soda, sugar, and coconut flour. Blend your eggs, butter, and milk and combine with the almond meal and coconut flour.
  3. Mix very well or add everything to a blender and mix until smooth!
  4. You can do this in a blender as well if you don’t have a good mixer.
  5. Next fold in your cocoa powder, sugar, and chocolate chips. Stir until smooth.
  6. Last add your extracts and salt.
  7. Pour into baking cups or a greased baking pan until that are about 3/4 full. You can add crushed mint and more chocolate chips to the top before baking or wait till they are out of oven. They stick better if you bake with them.
  8. Bake for 20 minutes or until center is done.
  9. Add more cocoa powder and crushed mint on top!


If you don’t have coconut sugar, you can use brown sugar.
For more mint flavor in the muffins, use 1/2 tsp peppermint oil or 1 tsp peppermint extract. for less, use 1/4 tsp peppermint oil or 1/2 tsp peppermint extract.


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