Gluten-Free Peppermint Chocolate Muffins
Gluten-free peppermint chocolate muffins are full of rich chocolate and refreshing peppermint for an irresistibly delicious festive treat!
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- ¼ 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
- 1/4 – 1/3 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.
- 2
In a large bowl, sift together the almond flour, coconut flour, sugar, cocoa powder, baking soda and salt.
- 3
In a medium-sized bowl whisk together the oil, eggs, milk, vanilla extract and peppermint extract.
- 4
Working in batches, add the wet mixture to the dry ingredients and combine until smooth. Stir in the chocolate chips until incorporated.
- 5
Using a cookie dough scoop, pour batter into prepared muffin tin, filling 3/4 full. If desired, top with additional chocolate chips and crushed peppermint candies.
- 6
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- 7
Top each muffin with crushed peppermint candies, if desired.
- 8
Once muffins are cooled, store in an airtight container for up to 4 days.