Chocolate Peppermint Muffins with Real Peppermint Leaf

Looking for a festive holiday treat? Look no further, this chocolate peppermint muffin tastes like the holidays from the very first bite. Our raw cacao flour creates a rich chocolaty flavor that indulgent and satisfy. We use coconut palm sugar & stevia to slightly sweeten these muffins, and balance our Oat Flour & Hearthy Cassava Flour. We even threw in some superfood flours so you can feel good about every bite. Add this to your holiday lineup for an indulgent but also healthy-ISH treat. 

1 ¼ cup Hearthy Oat Flour

½ cup Coconut Palm Sugar

¼ cup Hearthy Cacoa Flour

3 TBSP Hearthy Cassava Flour

2 TBSP Peppermint Herb*

¼ tsp Hearthy Spinach Flour - Optional 

¼ tsp Hearthy Broccoli Flour - Optional 

½ tsp Vanilla Powder

½ tsp Baking Powder

½ tsp Baking Soda

1 tsp Stevia

Wet Ingredients

2 Eggs

½ cup Milk of your choice (Almond, Coconut Milk etc)

¼ cup Oil (Melted Butter, Coconut Oil, Avocado)

Peppermint Chocolate Frosting

1/3 cup Chocolate Chips

2 TBSP butter

1 tsp Peppermint Extract



Preheat oven to 350 degrees
Grease large muffin trays or line with muffin cups.
To prepare peppermint herb, place ¼ cup of dry herb into a blender or coffee grinder and pulse the herb until it’s a fine flour, measure out 2 TBSP for recipe. Note: Use herbs within a year to ensure strong aromatics. Older herbs will lose potency.
In one mixing bowl add all of the dry ingredients and blend.
In another mixing bowl add the wet ingredients and whisk. 
Mix the dry ingredients into the wet ingredients using a spatula and gently mixed together.
Scoop batter into tins ¾ of the way full.
Place in oven for 10 to 11 minutes or until toothpick comes out clean. 


Chocolate Frosting

Prepare a double broiler. Add water to a pot ¼ of the way full and turn on heat to medium high. Place a mixing bowl over the heated water. Take 1/3 cup of chocolate chips and place into the bowl. Use a spatula and mix the chocolate just until it starts to melt. Remove bowl from water and add 2 T of butter. Mix until melted. Frost over slightly cooled muffins. 

Substitutes & Suggestions:

3 ways To replace eggs. 

  • Use 4TBSP water + 4 tsp Baking Powder + 2 tsp Oil of choice – whisk together.
  • ½ cup applesauce is equivalent to 2 eggs
  • 2 TBSP Ground Chia Seeds with 6 TBSP of water, mix and set aside to allow to bloom. Use once water has been absorbed into the chia seeds.  

Leave a comment

Please note, comments must be approved before they are published