Chocolate Peppermint Mini Muffins

The only muffin top you want in the kitchen is on an actual muffin. Keep it healthy with these chocolate peppermint mini muffins!

Chocolate and peppermint always come together in the best ways, especially when celebrity vegan chef Jason Wrobel is the man behind the wheel, steering these ingredients into a mini muffin to live for! But unlike those bags of mini-muffins you find in stores, these are gluten free and nutritious. That’s right, the always funny and entertaining J-Wro is taking us on the taste bud ride of a lifetime while keeping us healthy at the same time. He’s amazing like that. Let’s get going already!


Chocolate Peppermint Mini Muffins

Prep Time
Total Time


  • ½ cup amaranth
  • ½ cup Quinoa
  • ¼ cup millet flours
  • ¼ cup Warrior Blend Natural
  • 1/3 cup raw cacao powder
  • ½ teaspoon guar gum
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup coconut palm nectar
  • ½ cup coconut palm sugar
  • ½ cup organic extra virgin coconut oil
  • 1 teaspoon organic peppermint extract
  • 1 teaspoon apple cider vinegar.
  • 1 cup hot water.
  • 1 tablespoon ground chia


  1. Whisk all of the dry ingredients together except the ground chia
  2. Set aside and get ready to get a little gooey with your wet ingredients.
  3. Whisk away at those wet ingredients before combining them with your dry bowl.
  4. Combine the two bowls. Go slow and don’t over mix it. You want some lumps, so your muffin doesn’t get too tough-in.
  5. Preheat your oven to 350 degrees
  6. Scoop the batter into your mini muffin tin and bake it up.
  7. Bake for nineteen minutes or until done by toothpick test.
  8. Enjoy them! They’ll go crazy fast.

Fun facts: Ground chia acts as a binder, taking the place of eggs and that missing gluten in this recipe.

Your penultimate wet ingredient may be a little surprising: apple cider vinegar. The tangy flavor actually works well with the sweetness, but it’s the acid that makes it a good idea when baking. Vinegar reacts with the baking soda to create bubbles and give that batter a lift as it bakes for fluffy, warm goodness out of the oven. Your final wet ingredient is hot water.

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