Ingredients
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup low-fat cottage cheese
- 2 eggs
- 2/3 cup granulated sugar substitute
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 cup crushed peppermint candies
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Blend cottage cheese, eggs, sweetener, melted coconut oil or butter, vanilla extract, and peppermint extract until smooth.
- Whisk oat flour, baking powder, baking soda, salt, and cocoa powder in a bowl.
- Pour wet mixture into dry ingredients and mix until just combined.
- Gently fold in crushed peppermint candies.
- Divide batter evenly into muffin cups. Bake 18–22 minutes or until a toothpick comes out clean.
- Let muffins cool 5 minutes in the tin, then transfer to a rack to cool completely.
Nutrition
Notes
Optional glaze: mix 1/2 cup powdered sugar with milk and a tiny drop of peppermint extract. Store muffins in the fridge up to 4 days.