Vegan Chocolate Peppermint Muffins recipe


These muffins are perfect for wintertime. They have just the right amount of sweetness and peppermint flavor without being too overpowering. These would be perfect to bring to any holiday party and also make a great gift!

Makes 12 Muffins


Dry Ingredients

  • 1 ½ cups flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 ½ tablespoon apple cider vinegar
  • 1 cup room temperature non-dairy milk
  • ⅔ cup coconut sugar or brown sugar
  • ⅓ cup melted coconut oil
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 medium mashed banana (about ⅓ cup)


  • ½ cup chocolate chips
  • 3 candy canes



  1. Preheat oven to 350℉ and put muffin liners in pan.
  2. Mix together non-dairy milk and apple cider vinegar in a bowl to form buttermilk. Set aside.
  3. In another bowl, add dry ingredients and thoroughly mix together.
  4. Add the rest of the wet ingredients to the buttermilk mixture and stir.
  5. Pour wet ingredients into dry ingredients and stir until incorporated.
  6. Gently stir in chocolate chips.
  7. Pour batter into the prepared muffin tin and fill each cup about ¾ of the way full.
  8. Put candy canes in a plastic bag and crush them up. Pounding them with a rolling pin works well.
  9. Sprinkle candy cane pieces over the muffins and bake for 18-22 minutes or until a toothpick comes out clean.