Peppermint (TRIPLE) Chocolate Gluten-Free Muffins

Winter is coming… Which, of course, means we need to whip out our holiday baking recipes to stay warm! I’ve been eating gluten-free for the past couple of months now, so I knew I had to come up with a delish holiday-inspired muffin recipe. Which brings me to these yummy peppermint triple chocolate gluten-free muffins!

Triple Chocolate Peppermint Gluten-Free Muffins

These bad boys are really simple to make and turned out so doughy & chocolatey. They have just a hint of peppermint flavor (not overpowering) and the multiple kinds of chocolate are melt-in-your-mouth good.

These are perfect if you’re craving a sweet breakfast or snack, a midday pick-me-up, or a healthy(ish) dessert. They also turned out so cute – so they’re perfect to bring to your holiday gatherings!

I topped mine with crushed Andes mints, which you can’t see in the finished product, but definitely can taste! You can also use crushed candy canes or mints, or anything else your heart desires.

Ingredients You’ll Need

• 1 cup gluten-free flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup cocoa powder
• 2 eggs
• 1/2 cup oat milk
• 1 plain Greek yogurt (5.3 oz) *I used whole milk yogurt, but you can use whatever your preference is*
• ½ cup brown sugar (or honey)
• ¼ cup butter (softened)
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ cup white choc chips
• 1/4 cup choc chunks
• 1/4 cup crushed mints/candy canes/Andes mints for topping
• 12-cup muffin tin

Directions

1. Preheat oven to 350. Line 12 cup muffin tin with muffin liners or spray with baking spray.
   
2. Mix wet ingredients (eggs, oat milk, Greek yogurt, brown sugar, butter, vanilla & peppermint extract) in a bowl.
   
3. Add dry ingredients (GF flour, baking powder, baking soda, salt, cocoa powder) to a plate and slowly add into the bowl with the wet ingredients, stirring as you add in. Don’t overmix! Gently fold in white chocolate chips & chocolate chunks.
   
4. Scoop mixture evenly into muffin tin and add extra chocolate chips/chunks & crushed mints/candy canes on top if desired. Bake for 15-20 minutes or until a toothpick comes out clean.
   
5. Let cool for a few minutes in the pan then transfer muffins to a cooling rack.

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Comment below with:

1. Do you eat fully gluten-free?
2. Are you more of a Christmas recipes year-round person, or only in the holiday season?