Imagine sinking your teeth into a rich, fudgy muffin that's not only incredibly delicious but also surprisingly healthy! These One-Bowl Flourless Double Chocolate Peppermint Muffins are about to revolutionize your dessert game, proving that guilt-free treats can be mind-blowingly delectable. With a perfect balance of deep chocolate flavor and refreshing peppermint, these muffins are so easy to make, you'll be amazed they're gluten-free and packed with wholesome ingredients.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup almond butter
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp peppermint extract
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone or paper muffin liners, or lightly grease with cooking spray.
- In a large mixing bowl, add the almond butter and maple syrup. Whisk together until smooth and well combined, ensuring no lumps remain.
- Crack the eggs into the bowl and add the peppermint extract. Mix thoroughly until the eggs are fully incorporated and the mixture is uniform in color and texture.
- Sift the cocoa powder and baking soda directly into the wet ingredients. Gently fold the dry ingredients into the wet mixture using a spatula, stirring until just combined. Be careful not to overmix.
- Fold in the dark chocolate chips, reserving a small handful for topping if desired. The batter will be thick and slightly glossy.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If desired, sprinkle the reserved chocolate chips on top of each muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with additional cocoa powder or drizzle with melted chocolate for extra decoration.
Tips
- Use room temperature ingredients: This helps create a smoother, more uniform batter and ensures even mixing.
- Don't overmix: Stir just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for doneness early: Every oven is different, so start checking your muffins at around 16 minutes to prevent overcooking.
- For extra indulgence, try topping with a sprinkle of sea salt or a drizzle of melted dark chocolate after cooling.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These muffins freeze beautifully! Wrap individually and freeze for up to 1 month for a quick chocolate fix anytime.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 7g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 40mg
