Sugar-Free Chocolate Muffins
Indulge guilt-free with these moist and fluffy Sugar-Free Chocolate Muffins, a wholesome treat packed with rich cocoa flavor and melt-in-your-mouth sugar-free dark chocolate chips. Made with a blend of whole wheat and almond flour, these muffins are naturally sweetened using unsweetened applesauce and liquid stevia, making them a perfect choice for health-conscious bakers. The addition of Greek yogurt ensures a creamy texture, while the combination of baking powder and soda guarantees a light, airy rise. With only 15 minutes of prep time, these no-added-sugar chocolate muffins are great for breakfast, snacks, or dessert. Whether enjoyed fresh or frozen for later, they're the ultimate guilt-free indulgence that hits the sweet spot without compromising your health goals!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Greek yogurt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Liquid stevia
- 0.25 cup Milk of choice (unsweetened)
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
In a medium mixing bowl, combine whole wheat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir well to ensure even distribution of dry ingredients.
In a large mixing bowl, whisk together the unsweetened applesauce, Greek yogurt, eggs, vanilla extract, and liquid stevia until smooth.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk, and stir until just combined. Be careful not to over-mix as this can make the muffins dense.
Gently fold in the sugar-free dark chocolate chips, distributing them evenly through the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full to leave room for rising.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these muffins immediately or store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 96.0 g | 343% | |
| Total Sugars | 20.3 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 591 mg | 45% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 3306 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
