Double Chocolate Peppermint Muffins
My hubby and I are invited to a holiday party tonight and my friend asked me to bring a "healthy but yummy Sara" dessert. So I decided to come up with a new recipe! I used my 'formula' for flax muffins - and took it the chocolate peppermint route. They turned out delish!!
Double Chocolate Peppermint Muffins (free of wheat, gluten & grains)
3 organic eggs
1/4 cup coconut oil (melted)
1/2 cup, plus 2 Tablespoons organic cane sugar or coconut sugar (to reduce the sugar content, replace 2 Tablespoons of the sugar with 1/2 teaspoon of powered stevia, or 20 drops of stevia liquid)
2 Tablespoons coconut milk or coconut water
2 teaspoons of vanilla extract
2 Tablespoons of raw cacao powder
1 cup of ground flax meal
3-4 drops of peppermint essential oil*
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon high quality salt (like Himalayan)
1/2 cup dark chocolate chips (I like 60% or higher cacao)
Optional - crushed candy canes (I use the kind without artificial colorings)
*Always make sure to use high quality certified therapeutic grade essentail oils if ingesting them. Essential oils are strong 3-4 drops is plenty. You could substitute 1/4 tsp. peppermint extract if you do not have essential oil.
Preheat oven to 350 degrees.
Melt the coconut oil.
Line your mini-muffin pan with muffin papers
Mix together the eggs and sugar till well combined, then add in and mix together the rest of the ingredients - adding the chocolate chips last.
Spoon batter into muffin papers in the tin, coming up about 3/4 of the way up (they will expand and rise).
Put into the preheated oven (I sometimes press a few extra chocolate chips on the top).
Bake for about 15 mins - until a toothpick comes out clean.
Remove from oven and right away sprinkle on some of the crushed candy canes if using - I kind of put them in the center.
Allow to cool.
Serve & enjoy! Keep in an airtight container.
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