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A stack of three gluten free Peppermint Chocolate Muffins on a white countertop.

Peppermint Chocolate Muffins (Gluten Free)


  • Author: Lindsay Cotter
  • Total Time: 41 minute
  • Yield: 12-13 1x
  • Diet: Gluten Free

Description

Gluten free peppermint chocolate muffins are full of rich chocolate and refreshing peppermint for an irresistibly delicious festive treat!


Ingredients

Units Scale
  • 2 cups (200 g) fine blanched almond flour
  • 1/4 cup (30 g) coconut flour
  • 1/2 cup raw sugar or sugar substitute
  • 1/4 cup (40-45 g) dutch cocoa powder*
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 Tablespoons avocado oil or light olive oil
  • 3 eggs, room temperature
  • 2/3 cup non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 1/41/3 teaspoon peppermint extract
  • 1/2 cup dark chocolate chips, more for topping
  • Optional Topping: crushed peppermint candies

Instructions

  1. Preheat the oven to 350 F and line a muffin pan with liners or generously spray with nonstick cooking spray.

Notes

Substitutes – Use dairy free chocolate chips, if needed. Hot cocoa powder can be substituted for the sugar and cocoa powder – reduce the sugar to ⅓ cup and use 1/2 cup (86 g) hot cocoa powder (about 3 packets) for the cocoa powder.


Storage Tip – Once cooled, store muffins in a Ziploc bag in the freezer for up to 3 months.

  • Prep Time: 10
  • Cook Time: 20-22
  • Category: Breakfast
  • Method: Oven
  • Cuisine: american

Nutrition

  • Serving Size:
  • Calories: 243
  • Sugar: 13.2 g
  • Sodium: 147.7 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 18.6 g
  • Fiber: 2.1 g
  • Protein: 5.1 g
  • Cholesterol: 42.9 mg

Keywords: hot cocoa muffins, dark chocolate peppermint, gluten free breakfast, dairy free holiday recipe, healthy Christmas recipe