Happy December 1st 🙂 I can’t believe Christmas is in 25 days. Goodness has this year flown by so fast!
My goal for this month is to relax and not let the hustle and bustle of the holidays overwhelm me. It’s easy to get caught up in gift buying, party planning, cooking, and making the holiday magical. I plan on baking fun recipes for the blog, giving more, watching Christmas movies by the fire, drinking eggnog, spending time with family, and enjoying the little things in every moment.
To kickstart December, I’m sharing a light and festive muffin recipe. This recipe is inspired by my favorite holiday drink, the peppermint mocha latte.
When I go to Starbucks during the holiday season, I order a tall skinny peppermint mocha latte. I customize it by adding two extra shots of espresso, coconut milk instead of cow’s milk, only one pump of the mocha, and one pump of the peppermint. If you are looking for a lighter version of the holiday drink, that one is the way to go!
These peppermint mocha latte muffins are very light and perfect for a Christmas dessert. The best part is that you can’t even tell that they are on the healthier side. They have a rich chocolate flavor, and the pops of peppermint will send your Christmas tastebuds into overdrive. When I got back from my Thanksgiving trip, the first thing my mom said was “I’ve been dreaming of those muffins you made the other night.” I think that was a *hint *hint that I needed to make some more.
Leo always loves when I’m shooting food pictures. I’m pretty sure he’s convinced himself that he’s invisible.
The muffins are baked with gluten-free flour, eggs, Swerve, coconut oil, vanilla, espresso powder, baking soda, baking powder, cocoa powder, and lightly topped with old-fashioned peppermint candies and white chocolate chips. Adding six to eight pieces of the white chocolate chips on top of the muffin instead of mixing them in cuts the sugar, and makes it lighter! You still get that chocolate and peppermint crunch in each bite. If I saw these muffins sitting on the table at a Christmas party, I’d think that they were loaded with sugar and butter! But….they’re not! 😉
And these muffins are especially good with coffee. They would be a great treat for a Christmas-themed brunch, or on Christmas morning!
Light Peppermint Mocha Latte Muffins
- 1 1/2 Cups All-Purpose Gluten-Free Flour
- 1/4 Teaspoon Sea Salt
- 1 Tablespoon Baking Powder
- 1/2 Tablespoon Baking Soda
- 2 Tablespoons Espresso Powder
- 1/3 Cup Cocoa Powder
- 1/2 Cup Swerve (or your choice of sweetener
- 2 Large Eggs
- 1/4 Cup Coconut Milk (or your choice of milk)
- 2 Tablespoons Melted Coconut Oil
- 2 Teaspoons Vanilla Extract
- 1/4 Cup White Chocolate Chips
- 1/4 Cup Old Fashioned Peppermint Candies (or crushed peppermint)
Heat oven to 350
In a large mixing bowl, sift together the flour, espresso powder, baking soda, baking powder, cocoa powder, sea salt, and swerve.
In a separate bowl, mix the eggs, coconut milk, and vanilla together.
Pour the egg mixture into the bowl with the flour mixture, and combine well.
Mix the melted coconut oil in.
Line a baking sheet with liners, or grease a muffin pan. Fill ten slots with 1/3 cup of batter.
Top muffins with white chocolate chips and peppermint candy.
Bake 14-18 minutes.
Use the toothpick method to determine if they are finished!
I love the way the old-fashioned peppermint candies look. They remind me of my grandparent’s house around the holidays. They used to keep old-fashioned candy in a jar on their coffee table. I found these at World Market, but you could probably find them at Target or other stores. Regular peppermints work too!
The first time I ever made a homemade chocolate cake, the recipe called for espresso powder. I had no idea that espresso powder made such an impact on bringing out the flavor of the cocoa. I mean, I do love chocolate and coffee, so it makes sense. Espresso powder is a must in your chocolate baked goods, and I add it to all of my brownie recipes now! Even if I go with the boxed brownies, that espresso powder gets added into the mix!
I went with vanilla extract, but you could add a little peppermint extract to add even more punch! Do you have a favorite extract flavor? Mine is definitely almond!
I always do a taste test to make sure there is enough chocolate, or sweetener in the bowl. You don’t have to, but it’s worth it. The batter tasted just like brownies!
You can spray the liners with cooking spray, or spray the pan directly without the liners. I had no problem with sticking.
I sprinkled the white chocolate chips on top! It keeps the recipe on the lighter side. If you wanted more, you could fold them in before adding them to the muffin pan.
I loved the way the peppermint candies melted.
I’ve always been a Christmas child with an overactive imagination. My mom used to go all out around Christmas time. I’ll never forget those memories.
The muffins turned out perfect! Let them cool before removing them from the pan. I am so impatient when it comes to this. They were moist, full of flavor, and so festive!
Yo, I see you…
One of the cool things about this recipe is that it’s so customizable. Maybe you don’t like white chocolate or peppermint. You can use the chocolate muffin recipe and add peanut butter, toffee, or whatever you wish! If you want to keep this recipe dairy free, I found these dairy free & vegan white chocolate chips!
This recipe makes TEN medium-sized muffins.
Nutrition Per Muffin: 125 Calories, 18g Carbs, 2g Protein, 4g Fat, 4g Sugar, 1g Fiber
I know life isn’t always about the calories, but there are 440 calories, 21g of fat, 61g carbs, and 30g of sugar in a Starbucks chocolate muffin! So sometimes just going home and making them yourself is much healthier!
Today, I’m making a recipe for my new book & recipe review series and a healthy gingerbread loaf! I’m excited to get in the kitchen today. Follow me on my Instagram stories for updates!
Questions for you!
- What are your December goals?
- Would you like to see more “lighter” Christmas recipes? (recommendations accepted)
- What book genre do you like?