These Healthy Mint Chocolate Chip Muffins are a unique treat that tastes like classic mint chocolate chip ice cream. Whole wheat flour, turbinado sugar, coconut oil, and almond create a healthy way to eat these delicious flavors! These muffins are rich, moist, and refreshing because of the natural mint extract! They go perfectly with a cup of coffee or hot cocoa, especially during the holidays.
Healthy Mint Muffin Inspiration
Mint and Chocolate have been one of my flavor combinations for ages! I like it even more than I enjoy peanut butter and chocolate, and that is saying something! I wanted to create a healthy way to eat these flavors whenever I wanted, so I decided to come up with this recipe.
These muffins remind me of a Starbucks Peppermint Mocha! This is one of my favorite Seasonal Christmas drinks! I love these muffins even more, though. They are healthy, filling, and have way more nutrients in them than a peppermint mocha.
Mint Chip Muffins Ingredients
- Unbleached all-purpose flour
- Whole wheat flour
- Unsweetened cocoa powder
- Turbinado sugar
- Baking powder
- Fine sea salt
- Unsweetened almond milk
- Vanilla extract
- Natural peppermint extract
- Coconut oil
- Semi-sweet chocolate chips
Make sure you get an unsweetened cocoa powder for this recipe! Some brands add sugar and other ingredients, and you don’t get a deep rich flavor and get unwanted ingredients. I really like Navitas Organic Cacoa Powder because it adds great flavors and added health benefits. But you can choose any brand you like!
Cocoa Powder Health Benefits
I love adding natural cocoa powder to my baking, as well as eating dark chocolate. Not only because of the taste, but for the health benefits as well. I’ve listed a few benefits for you, and you read more from my source here!
- Cocoa powder is rich in antioxidants that can reduce inflammation, better blood flow, lower blood pressure, and improve cholesterol.
- Flavanol-rich cocoa improves the level of nitric oxide in your blood, which relaxes and dilates your arteries and blood vessels and can help prevent heart attacks.
- Flavanols also help improve brain function as studies have shown it improves blood flow to the brain.
- It also may improve moods and depression symptoms. The positive effects on mood may be due to cocoa’s flavanols, the conversion of tryptophan to the natural mood stabilizer serotonin, its caffeine content, or simply the sensory pleasure of eating chocolate.
- Eat cocoa and dark chocolate may also help you maintain a lower weight. Studies have shown that those who eat dark chocolate more often have a lower BMI than those who eat it less often.
There are even more benefits than what I listed above, but overall natural cocoa is something I’m happy to include in my diet. Of course, be mindful of the kind you’re eating. Stick to semi-sweet, dark chocolate, and natural cocoa because they have less sugar or none at all.
Muffin Ingredient Substitutions
One possible substitution would be to make these muffins Gluten-free by replacing the flours with Gluten-free baking flour. For that, I recommend Pamela’s Gluten-Free All-Purpose Flour.
I used turbinado sugar in these muffins, but you could also use coconut sugar or light brown sugar as well.
I hope you love these Healthy Mint Chocolate Chip Muffins! And if you like chocolate chip muffin combinations, you should try these Cappucino Chocolate Chip Muffins and my Key Lime Chocolate Chip Muffins.
Healthy Mint Chocolate Chip Muffins
- 2 Large mixing bowls
- Measuring Cups
- 12 Cup Muffin tin
- 1 Cup Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 cup Turbinado sugar
- 2 1/4 Teaspoons Baking powder
- 1/4 tsp Fine sea salt
- 1 Large Egg room temperature
- 1 Cup Unsweetened almond milk
- 1 tsp Vanilla extract
- 1 3/4 Teaspoons Natural peppermint extract
- 1/4 cup Coconut oil melted and cooled slightly
- 1/3 Cup Semi-sweet chocolate chips + more for topping if desired
- Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray or line with paper liners.
- In a large mixing bowl, add the flours, cocoa powder, baking powder, salt, and sugar. Whisk to combine.
- In another large mixing bowl, add the egg, vanilla, peppermint extract, almond milk, and melted coconut oil. Whisk until ingredients are combined.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Scrape the sides and the bottom of the bowl with a spatula. Now, fold in the chocolate chips.
- Using a measuring cup, pour the batter evenly into the muffin tin, about 2/3 of the way full each.
- Bake the muffins in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done.
- Remove muffins from the oven and let cool for 10 minutes in the tin.
- Remove the muffins from the tin and finish cooling on a wire rack or plate.