These rich, chocolate muffins with a hint of peppermint flavor are a huge hit at holiday parties or for a wintertime brunch you want to keep healthful. High-quality chocolate makes all the difference here, so don’t skimp if you want the best flavor. While these are most tempting served warm, they can definitely be enjoyed at room temperature. Freeze any leftovers for a holiday treat any time of the year.
• 2 cups blanched almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 large eggs
• 1/2 cup cold water
• 2 teaspoons pure peppermint extract
• 1/4 cup pure honey
• 1/2 cup high-quality dark chocolate, chopped, or chocolate chips
1. Preheat oven to 350 degrees F.
2. Mix together the almond flour, cocoa, baking soda, and salt in a bowl, and sift to combine well.
3. In a large bowl, beat the eggs until they are frothy. Add the water, peppermint extract, and honey, and beat until well combined.
4. Carefully pour the flour mixture into the wet ingredients, and stir until just combined. Fold in the chopped chocolate.
5. Line a mini muffin tin with liners, or grease lightly with coconut oil, and fill each cup 2/3 full of batter. Bake for 13–14 minutes. Muffins are done when the tops are firm and a toothpick inserted in the center of 1 comes out clean.
6. Cool before removing muffins from tin. Store any remaining muffins in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
