Mint Chocolate Chip Muffins
These muffins are naturally green and have a distinctly minty taste that will bring you right back to your favorite ice cream flavor! Add a chocolately cookie crunch on top and you will be in ice cream (muffin) heaven.
Ingredients
- 150 grams all purpose flour about 1 cup
- 1 tsp baking powder
- 1/2 cup granulated sugar you can also use coconut sugar or cane sugar!
- 1/8 tsp salt
- 10 tbsp oat milk or plant milk (this is 1/2 cup and 2 tbsp)
- 2 & 1/2 tbsp avocado oil or another neutral tasting oil
- 1/2 tsp peppermint extract
- 1/2 cup fresh mint leaves
For the chocolate cookie topping:
- 1/4 cup flax meal
- 3 tbsp dutch process cocoa powder
- 1 & 1/2 tbsp maple syrup
Instructions
- Preheat your oven to 425F.
- In a small blender, blend together the oat milk, avocado oil, peppermint extract and mint leaves. You want it to blend until you get a smooth green colored mixture.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Gradually add the wet ingredients in with the dry and whisk together until just combined.
- In a separate small bowl, whisk together the flax and cocoa powder. Add the maple syrup and mix. The mixture should come together but be slightly crumbly, just like oreo cookie crumbles.
- Use muffins liners (or if you are lazy like me, parchment paper!) and line a 6-count muffin tin. Pour in the batter equally to each muffin tin.
- Top each muffin with about 1/2 tbsp of the cookie crumble mix. Use a toothpick to break up the mix and swirl it around the tops of the muffins.
- Bake the muffins for 5 minutes at 425F. Then, without opening the oven door, decrease the heat to 375F and bake for another 15 minutes.
- Serve whenever!