Go Back

Gluten-Free Peppermint (Triple) Chocolate Muffins

Print Recipe
Delicious gluten-free peppermint chocolate muffins (with 3 types of chocolate). Perfect for the Christmas season!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast recipes, Christmas recipes, gluten free, gluten-free baking, gluten-free muffins, gluten-free recipes, healthy baking, healthy breakfast, healthy snacks, holiday recipes, peppermint chocolate
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Author Erin Notz

Equipment

  • Muffin tin

Ingredients

  • 1 cup gluten-free flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup cocoa powder
  • 2 eggs
  • 1/2 cup oat milk
  • 5.3 oz plain Greek yogurt (1 single serving container)
  • 1/2 cup brown sugar (or honey)
  • 1/4 cup butter (softened)
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/2 cup white chocolate chips
  • 1/4 cup chocolate chunks
  • 1/4 cup crushed mints/candy canes/Andes mints (for topping)

Instructions

  • Preheat oven to 350 F. Line 12 cup muffin tin with muffin liners or spray with baking spray.
  • Mix wet ingredients (egg, oat milk, Greek yogurt, brown sugar, butter, vanilla & peppermint extract) in a bowl.
  • 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.
  • 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.
  • Let cool for a few minutes in the pan then transfer muffins to a cooling rack.