Chocolate Peppermint Muffins

Name: Chocolate Peppermint Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ¼ cups almond flour; ¼ cup coconut flour; ¼ cup coconut oil (melted); 3 eggs (room temperature); ½ cup and two tablespoons (almond milk, room temperature); 2 teaspoons baking powder; ½ cup cocoa powder; ½ cup monk fruit; ⅓ cup sugar free chocolate chips; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; crushed sugar free peppermint candies

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Deliciously light and simple to make, these Chocolate Peppermint Muffins are just what you need with coffee or tea. These chocolate peppermint muffins are low carb, sugar free, gluten free and make the best breakfast or snack!

Chocolate Peppermint Muffins on a white background in muffin wrappers except the one in front.

I am so excited to share these delicious chocolate peppermint muffins with you. They are so easy to make (always super important to me!) and light and healthy. Personally, I love chocolate and peppermint together all year long.

These muffins are s incredible with or without the crushed peppermint candies on top. I don't typically eat any of the sugar free candies but you use very little to top these muffins. And they look really pretty too.

if you are looking for something delicious to drink with these chocolate peppermint muffins, you will love this Apple Chai Latte, Low Carb Bulletproof Hot Chocolate and this Chamomile Latte. Or if you are looking for a cocktail ( I mean, who ISN'T ready for a cocktail during the holidays?), you will love this Slow Cooker Mulled Wine, Cranberry Mojito and definitely this Spiked Apple Cider.

If you are looking for some other healthy muffin recipes, you will love these Lemon Chia Seed Muffins, Pumpkin Gingerbread Muffins and these yummy Eggnog Muffins.

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

Why You Should Make These Chocolate Peppermint Muffins

These yummy chocolate peppermint muffins are so easy to prepare, you can supervise the little kids making them. This recipe uses all easy to find, wholesome ingredients that you can find in your local grocery store and they will be ready in 30 minutes.

At a little over 150 calories per muffin and no sugar or gluten at all, you can enjoy these chocolate peppermint muffins totally guilt free. These also freeze really well so I like to make a double batch and store them in the freezer for those busy mornings.

I typically freeze them individually and just place on the counter for 10-15 minutes to thaw. Then I toast the muffin and add some butter. Absolute heaven.

Recipe Ingredients

Ingredients for chocolate peppermint muffins in individual small bowls on a white background.

Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
Coconut oil - I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
Eggs - I use cage free, organic eggs but you can use whatever you have in the house. Use eggs that are room temperature instead of ones straight out of the refrigerator for a better texture.
Almond milk - I used unsweetened almond milk to make sure there are no added sugars or ingredients in these chocolate peppermint muffins.
Cocoa powder - Make sure you read your labels again here, you should buy unsweetened cocoa powder. Do not buy drinking cocoa or regular cocoa powder because they will contain unnecessary sugar and ingredients we don't want. The ingredient labels should only say 100% cocoa and nothing else.
Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
Sugar free chocolate chips - Please read the ingredients for your sugar free chocolate chips. Many of them contain large amounts of sugar alcohols which can cause stomach upset and diarrhea. I use these sugar free chocolate chips all the time.
Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
Peppermint extract - I love cooking and baking with extracts since just a small amount adds so much (sugar fee) flavor. I use this peppermint extract.
Sugar free peppermint candies - These are to use sparingly for a fun and festive topping. I used these peppermint candies.

How To Make These Chocolate Peppermint Muffins

Beat the eggs and the monk fruit for 2 minutes until lighter color.

Eggs and monk fruit in a clear glass bowl with whisk.

Add all the remaining ingredients (excluding the chocolate chips) and mix until completely smooth.

Dry ingredients for chocolate peppermint muffins in a clear glass bowl with a whisk.

Fold in the chocolate chips and pour the batter into lined muffin tins, filling almost all the way.

Chocolate mixture with chocolate chips on top in a. clear glass bowl.

Batter in a baking tray lined with white liners.

Bake for 15-20 minutes minutes until a toothpick comes out clean when inserted in the center of the muffins. When muffins come out of the oven immediately sprinkle with crushed sugar free peppermint candies.

Chocolate peppermint muffins with crushed candy on top on a white background.

Recipe FAQ's and Expert Tips

My muffins are a little flat, what did I do wrong?

You most likely didn't do anything wrong, this can be a challenge while baking gluten free and low carb. It's very important to make sure the eggs and almond milk are at room temperature before you start preparing the muffins to make them light and fluffy.

I am about to make these chocolate peppermint muffins, how do I make sure they are moist and not dry?

Be careful not to over mix. The batter should be just incorporated and not mixed too much.

Can I use butter instead of coconut oil in this chocolate peppermint muffins recipe?

Absolutely, you can easily substitute equal amount of butter for coconut oil.

One of the muffins with a bite taken out of it.

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