Peppermint Chocolate Muffins
Ingredients
The muffins
-
2
cups
fine blanched almond flour
-
¼
cup
coconut flour
-
½
cup
raw sugar or sugar substitute
-
¼
cup
dutch cocoa powder
-
1
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
4
tablespoons
avocado oil or light olive oil
-
3
large
eggs, room temperature
-
⅔
cup
non-dairy milk
-
1
teaspoon
pure vanilla extract
-
¼ – ⅓
teaspoon
peppermint extract
-
½
cup
dark chocolate chips
Optional toppings
-
to taste
crushed peppermint candies
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with liners or cooking spray.
- In a large bowl, sift together the almond flour, coconut flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, eggs, milk, vanilla extract, and peppermint extract until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until smooth, then fold in the chocolate chips.
- Scoop the batter into the muffin tin, filling each cup ¾ full, and optionally top with more chocolate chips and crushed peppermint.
- Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving or storing.
Nutrition Facts (estimated)
Servings
12-13
Calories
243
Total fat
12g
Total carbohydrates
18.6g
Total protein
5.1g
Sodium
147.7mg
Cholesterol
42.9mg
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