Simple to make in just one-bowl, Flourless Double Chocolate Peppermint Muffins are an amazing paleo, grain-free, gluten-free and dairy-free treat. Perfect for holiday or anytime!
I will warn you now: these muffins are absolutely addictive.
After testing the recipe several times, we landed on a winner this week and the full batch was devoured in less than 24 hours.
And there are only three people living in this house.
Consider yourself warned.
The combination of peppermint and chocolate in these muffins is decidedly festive, and even if you’re not a huge peppermint + chocolate fan, I think these may just change your mind.
I used almond flour to keep things gluten-free and grain-free, plus coconut oil to keep them dairy-free (though I swear you won’t taste the coconut).
If you are a nut-free house, feel free to try these with oat flour.
If you give that option a try, let us know how they turn out in the comments!
I plan on making these for my daughter’s teacher as part of her holiday gift this year, and know they will be reappearing over the next several weeks as we get ready for Christmas.
If you give these a try, please share on social. I love seeing what you’re making!
Now, let’s make some One-Bowl Flourless Double Chocolate Peppermint Muffins!
1 | Swap oat flour for almond flour if you need a nut-free option.
2 | Skip the peppermint candy topping for a completely refined sugar-free version.
3 | Omit the peppermint extract for a double chocolate muffin to-die for!
this recipe is…
One-Bowl Flourless Double Chocolate Peppermint Muffins
- ¼ cup melted coconut oil plus more for greasing the pan
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cup finely ground almond flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup dark chocolate chips plus more for topping*
- ¼ cup crushed dye-free peppermint candy (optional)
Heat the oven to 350F.
In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, vanilla and peppermint extract.
Add the almond flour, cocoa powder, baking soda, and salt. Stir gently until just incorporated.
Add in the chocolate chips and stir to combine.
Fill each section of a 12-section muffin tin with roughly ¼ cup batter. Sprinkle with additional chocolate chips and crushed peppermint candy, if using.
Bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.
This batter can also be used to make chocolate peppermint bread. Pour the batter into a greased 9×5 inch loaf pan. Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack prior to slicing.
The peppermint candy will melt into the top of the muffins. You can sprinkle on additional crushed candy at the end if desired for visual effect.
Swap oat flour for almond flour if you need a nut-free option.
Skip the peppermint candy topping for a completely refined sugar-free version.
Omit the peppermint extract for a double chocolate muffin to-die for!
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