Chocolate Peppermint Muffins
These delicious Chocolate Peppermint Muffins are simple to make, low carb and gluten free.
Servings: 12 muffins
Calories: 167kcal
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
Instructions
- Preheat the oven to 350 degrees F.
- Beat the eggs and the monk fruit for 2 minutes until lighter color.
- Add all the remaining ingredients (excluding the chocolate chips) and mix until completely smooth.
- Fold in the chocolate chips and pour the batter into lined muffin tins, filling almost all the way.
- 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.
- Allow to cool the muffins completely before consuming.
Notes
Do not bake with candy canes on top or they will melt into the muffin.
Allow to cool the muffins completely before consuming.
To store in the refrigerator, place cooled muffins in an airtight container in the refrigerator for up to 7 days.
To store in the freezer, place cooled muffins in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 167kcal | Carbohydrates: 8g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 71mg | Fiber: 4g | Sugar: 1g | Vitamin A: 59IU | Calcium: 87mg | Iron: 2mg