Healthy Peppermint Mocha Muffins Recipe

Introduction

These Healthy Peppermint Mocha Muffins combine rich chocolate, a hint of coffee, and refreshing peppermint for a delightful treat that’s perfect for breakfast or an afternoon snack. Moist and flavorful, they offer a healthier twist on a classic favorite.

Ingredients

• 1 cup almond milk
• 1 egg
• 1/2 cup unsweetened nonfat Greek yogurt
• 1 teaspoon peppermint extract
• 1/3 cup maple syrup
• 1 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon finely ground coffee
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup mini chocolate chips (optional)
• 1/4 cup crushed candy canes (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and grease or line a muffin tin. Silicone liners work great for easy removal.
2. Step 2: In a mixing bowl, combine almond milk, egg, Greek yogurt, peppermint extract, and maple syrup. Stir until well blended.
3. Step 3: Gently fold in the whole wheat flour, cocoa powder, ground coffee, baking soda, baking powder, and mini chocolate chips if using. Mix until just combined.
4. Step 4: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
5. Step 5: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Right after removing the muffins from the oven, sprinkle the tops with crushed candy canes if desired. Do not bake with the candy canes on top, as they will melt.

Tips & Variations

• Substitute any milk you prefer for almond milk based on taste or dietary needs.
• For a gluten-free option, replace whole wheat flour with a 1-to-1 gluten-free flour blend.
• To make vegan muffins, try replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• You can swap the maple syrup with honey if preferred.
• Add chopped pecans or walnuts for extra texture and flavor.
• Make mini muffins by using a smaller muffin tin and reduce baking time by half.
• Avoid using almond, coconut, or oat flour in place of whole wheat, as these flours do not substitute 1:1 and may affect texture.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm muffins in the microwave for about 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can use any type of milk you prefer, including dairy or other plant-based milks, without affecting the recipe much.

Will the crushed candy canes melt if I bake them on top?

Yes, crush candy canes should be sprinkled on the muffins immediately after baking, not before, to maintain their crunchy texture and peppermint flavor.

Healthy Peppermint Mocha Muffins Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

Delight in these Healthy Peppermint Mocha Muffins that combine rich cocoa, bold coffee, and refreshing peppermint flavors in a wholesome whole wheat base, perfect for a festive breakfast or cozy snack.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup almond milk
• 1 egg
• 1/2 cup unsweetened nonfat Greek yogurt
• 1 teaspoon peppermint extract
• 1/3 cup maple syrup

Dry Ingredients

• 1 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon finely ground coffee
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Optional Toppings and Add-ins

• 1/2 cup mini chocolate chips (optional)
• 1/4 cup crushed candy canes (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Grease a muffin tin or line it with silicone muffin liners for easier removal and cleanup.
2. Mix Wet Ingredients: In a large bowl, whisk together the almond milk, egg, Greek yogurt, peppermint extract, and maple syrup until fully combined.
3. Incorporate Dry Ingredients: Gently fold in the whole wheat flour, unsweetened cocoa powder, finely ground coffee, baking soda, baking powder, and mini chocolate chips if using. Stir until just combined to avoid overmixing.
4. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising.
5. Bake the Muffins: Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Add Candy Cane Topping: Immediately upon removing the muffins from the oven, sprinkle the tops with crushed candy canes if desired. Do not bake with the candy canes on top to avoid melting.

Notes

• You can substitute any type of milk for almond milk based on preference or dietary needs.
• To make these muffins gluten-free, replace whole wheat flour with a 1-to-1 gluten-free baking flour such as Bob’s Red Mill.
• For a vegan version, try replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Maple syrup can be substituted with honey if preferred.
• Whole wheat flour can be replaced with white flour, though the muffins may turn out denser; almond, coconut, or oat flour are not recommended for this recipe.
• Add chopped nuts like pecans or walnuts to give extra texture and flavor.
• To make mini muffins, halve the baking time, checking for doneness accordingly.

Keywords: peppermint mocha muffins, healthy muffins, whole wheat muffins, peppermint extract, chocolate muffins, breakfast muffins, holiday muffins