Dark Chocolate Peppermint Mocha Muffins

Celebrating all the holiday goodness with these gooey, dark chocolate peppermint mochas made by our love Carmen Jolie (@carmenjolie)! Each muffin is cakey, rich and full of only the good stuff. This recipe includes our Coconut Magic Coconut Butter as a creamy, nutritious substitute for butter and Cacao Magic for vitamins, adaptogens and plant-based protein.

Gather This:

2 cups AP flour or sub GF flour

¾ cup unsweetened cocoa powder or Cacao Magic

2 ½ tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup granulated or coconut sugar

2 triangles of finely chopped Abuelita’s hot chocolate bar (this adds a sweet cinnamon surprise)

2 eggs (beaten)

1 ¼ cup almond milk

¼ cup coconut oil melted

¼ cup Coconut Magic Coconut Butter, softened

1 tsp vanilla extract

1 candy cane crushed to sprinkle on top before baking as well as dark chocolate chips to add on top before baking

Do This:

Whisk dry ingredients together in a large bowl. In a separate bowl mix beaten eggs, almond milk, vanilla extract and melted coconut oil + softened coconut magic butter. Mix dry and wet ingredients slowly, don’t make a mess! Put in lined muffin tins and fill to the top generously. Top with dark chocolate chips and crushed candy cane pieces. Bake at 350 for 15-20 min or until cake is cooked all the way through (all ovens are different)