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Light Peppermint Mocha Latte Muffins

Taralynn McNitt
5 from 1 vote
Print Recipe
Course Breakfast, Dessert
Servings 10
Calories 125 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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!