Healthy Peppermint Mocha Muffins Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a large bowl, whisk together the almond milk, egg, Greek yogurt, peppermint extract, and maple syrup until fully combined.
- 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.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising.
- 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.
- 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
