Dark Chocolate Peppermint Muffins with Soothing Peppermint oil {Grain Free}

Dark Chocolate Peppermint Muffins with Soothing Peppermint oil! These chocolate peppermint muffins are not only grain free, but a healthy and festive way to enjoy breakfast or dessert. Plus they are a perfect pair for your coffee or hot chocolate, rich dark chocolatey flavor and hints of peppermint. A must make during winter or holiday baking time! Dairy free option as well

Hey friends! Hope you all had a wonderful Thanksgiving and long Holiday weekend. It was cold and rainy here. And confession, I loved it. But also because it was nice to stay cozy inside and not do much, except maybe eat leftovers. You see, I’m beginning to think Thanksgiving is cursed for us Cotters. Haha. Last year my husband got sick and this year, it was me! Nausea, migraine, and blah blah blah. That being said, a low key Thanksgiving and lots of movie watching happened. There might have been a hot toddy involved as well…. just maybe.

But let’s talk about these symptoms for a minute. ICK! Do you ever get those waves of nausea of intense migraines? I know it can be common during times of stress or allergies or even lack of blood flow/exercise. And you know what can help ease those symptoms? Well.. PEPPERMINT!

As we the holiday season of all things mint, candy canes, and peppermints, we might as well talk about this medicinal herb and all its remedies. This will allow me to justify the use of peppermint in this dark chocolate peppermint recipe, right? Kidding.. kinda. But hear me out for a second, mmm k?

Peppermint is actually a hybrid of watermint and spearmint. Yes, two minty fresh mint plants became one POWERHOUSE PEPPERMINT. YAY!

But peppermint (both oil and leaf) can be used for so so much these days. And thank goodness, because we could sure use some more homeopathic remedies.

Here goes.

PEPPERMINT POWER (oil, extract, and plant leaf):

Can help ease upset Stomach and indigestion – yes, the soothing peppermint can relax the muscles in the digestive tract as well and reduce spasms.
An Anti-Microbial Oil – this means using peppermint oil can help stop the growth of many different BAD bacteria. Like h pylori, salmonella, etc.
Can help relieve nasal and sinus congestion. Especially colds related to allergy. If you want to get all all sciency about it, basically peppermint can help produce this. WHich is good for blood flow.
Can help ease tension/headaches

How to USE it? Well —> You can rub peppermint essential oils or extract on the temples for a headache and tension. As well as rubbing the oil on sore muscles or chest to open airway. Plus don’t forget that drinking peppermint tea can help tummy relief.

All that being said, you can DEFINITELY use peppermint oil or extracts in baking! Which I find even more refreshing… okay actually addicting, but you get my point.

But before we get to this recipe. Let’s make sure we know the difference. Deal?

Peppermint oil is the pure, concentrated oil–known as an essential oil–derived from the stems and leaves of the peppermint plant. –source

An extract is a mixture of an essential oil and a medium that helps carry the flavor –

Now that we know, here’s how to use peppermint oil in baking, and don’t worry, I gave the extract option as well!

NOTE –> Peppermint oil doesn’t dry up like extracts when you add it to a mixture, so it withstands high-heat cooking/baking. And why you don’t need to use as much.

Cotter Crunch

Yields 10-12

Dark Chocolate Peppermint Muffins {Grain Free}

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

2 cup almond meal
1/4 cup coconut flour (sifted)
1tso baking soda
1/2 to 1/3 cup coconut sugar (see notes for alternative)
4 tbsp butter (softened) Or coconut butter
3 eggs
2/3 cup milk or almond milk
1/2 cup cocoa powder
2/3 cup dark chocolate chips (+ more for topping) -- Use enjoy life chocolate chips for dairy free option
dash of sea salt (1/4 tsp)
1 tsp pure vanilla
1/4 to 1/3 tsp peppermint oil (or a little less than 1 tsp peppermint extract)
optional crushed soft peppermint topping

Instructions

Preheat oven to 350F.
In a small bowl, mix your first almond meal, baking soda, sugar, and coconut flour. Blend your eggs, butter, and milk and combine with the almond meal and coconut flour.
Mix very well or add everything to a blender and mix until smooth!
You can do this in a blender as well if you don't have a good mixer.
Next fold in your cocoa powder, sugar, and chocolate chips. Stir until smooth.
Last add your extracts and salt.
Pour into baking cups or a greased baking pan until that are about 3/4 full. You can add crushed mint and more chocolate chips to the top before baking or wait till they are out of oven. They stick better if you bake with them.
Bake for 20 minutes or until center is done.
Add more cocoa powder and crushed mint on top!

Recipe Type: muffin, dessert

Notes

If you don't have coconut sugar, you can use brown sugar.
For more mint flavor in the muffins, use 1/2 tsp peppermint oil or 1 tsp peppermint extract. for less, use 1/4 tsp peppermint oil or 1/2 tsp peppermint extract.

http://www.cottercrunch.com/dark-chocolate-peppermint-muffins-grain-free/

Dark Chocolate plus peppermint plus warm baked muffins = HEAVENLY!