Double Chocolate Chip Muffins

These no added sugar Double Chocolate Chip muffins are light, fluffy and moist. 10 minutes of prep and 20 minutes in the oven, you have make these start to finish in under 30 minutes. 12 delicious rich chocolate muffins coming your way.

Why These Muffins Are The Best

• Easy to make with 10 minutes of prep, even for novice bakers
• They're naturally sweetened, and are sugar free so they won't spike your sugar levels
• These healthy chocolate muffins are an easy and guilt free alternative to store bought sugary snacks. 
• No special gadgets required. Just 2 bowls and some spoons
• They're soft, light and fluffy with a double hit of chocolate
• Make with chocolate chips or chopped up chocolate bar
• They're delicious on their own, or with a little double cream
• They stay moist, even after a few days and won't dry out
• Recipe makes 12 standard muffins, but its easy to make 6 jumbo muffins or 24 mini muffins
• These muffins freeze well.

Ingredients

Ingredient Notes

• Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you're using measures like sugar.
• Chocolate Chips:  The brand of sugar free chocolate chips I used was 'Noshu'.  These are available from Coles and Woolworths in Australia.  If you can't find sugar free chocolate chips, buy a bar and chop it up into pieces.  This works just as well.
• Milk: any milk can be used, but it is better to use a milk with a higher fat content as it helps to keep them moist
• Vanilla: Vanilla extra or vanilla bean extract will work.
• Coconut Oil: vegetable oil can be substituted for coconut oil

How To Make

Step 1: Mix dry ingredients together

Add the flour, sweetener, baking powder, baking soda and cocoa powder to a large mixing bowl, and whisk together until all combined. Make sure to whisk out any lumps.

Step 2: Mix wet ingredients together

Add the egg to a separate bowl and whisk. Add the vanilla essence, milk and whisk again. Finally, add the melted (and cooled) coconut oil, and whisk again.

Step 3: Make a well

Use a spoon to make a well in the centre of the dry ingredients.

Step 4: Add wet ingredients to dry

Pour in the wet ingredients to the well made in the dry ingredients, and add the chocolate chips.

Step 5: Mix together

Use a spatula to mix the muffin batter together. Mix gently and avoid over-mixing as this will make the muffins tough. Mix until batter is just combined.

Step 6: Pour into muffin trays

Use two spoons to spoon the muffin batter into standard sized muffin trays. (I used silicone muffin trays). You can use paper liners if using metal trays, and or spray with a light coating of oil to avoid sticking.

Fill to the top of the muffin cases, and add a few extra chocolate chips on each muffin.

Step 7: Bake

Bake muffins for 20 minutes (cooking temperatures and full instructions are included in the recipe card below).

Let cool for 5 minutes, remove from muffin cases, and let come to room temperature on a wire rack.

Recipe Notes

• Mixing:  Overmixing the batter will result in tough muffins.  I recommend using a silicone spatula to fold through he wet ingredients into the dry.  Alternatively, use the biggest spoon you can find.
• Storing:  How To Stop Muffins 'Sweating' when they're stored - Make sure muffins are at room temperature before storing in an air tight container. To avoid moisture, place a paper towel/absorbent paper on the bottom of the container, and a sheet in between also, if container takes 2 layers.
• Muffin Trays: I used two standard regular sized silicone muffin trays. This made 12 muffins. Alternatively, you could make 6 large muffins with a jumbo muffin tray , or 24 mini muffins, using a mini muffin tray.

More Healthy Muffin Recipes

• Apple Banana Muffins
• Banana Carrot Muffins
• Chocolate Blueberry Muffins
• Chocolate Sweet Potato Muffins

Double Chocolate Chip Muffins

Kim MorrisKim

Soft, fluffy, moist Double Chocolate Muffins with Chocolate Chips. No added sugar and naturally sweetened.

5 from 6 votes

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Course Snack

Servings 12 regular muffins

Calories 123 kcal

Prep Time 10 minutes mins

Cook Time 21 minutes mins

Total Time 31 minutes mins

Ingredients

 

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• ▢ 2 cups Plain Flour
• ▢ 1 cup Monkfruit Sweetener (White)
• ▢ 2 teaspoons Baking Powder
• ▢ 1 teaspoon Baking Soda
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ ½ cup Sugar free Chocolate Chips
• ▢ ½ cup Coconut oil - melted at room temperature
• ▢ 1 ¼ cups Milk
• ▢ 1 large Egg
• ▢ 2 teaspoons Vanilla Extract

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 180 degrees C, or 350 degrees F.
• Add the flour, baking powder, baking soda, cocoa powder and monkfruit sweetener to a large bowl and stir with a whisk to combine, making sure any lumps are broken up and smoothed out.
• In a separate bowl, whisk the egg. Add the vanilla and milk and whisk together again. Add the melted and cooled oil and whisk vigorously.
• In the bowl with the dry ingredients, make a well in the centre. Pour in the wet ingredients to the dry ingredients, along with the chocolate chips. Use a spatula to gently mix together. Its important to not over stir the batter as it will make the muffins tough.
• Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 12 regular sized muffin cases, filling each one to the top .
• Bake for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
• Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
• Once at room temperature, store in an air tight container for 2 days Alternatively you can freeze them for upto 2 months.

Notes

1. Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you're using measures like sugar.
2. Chocolate Chips:  The brand of sugar free chocolate chips I used was 'Noshu'.  These are available from Coles and Woolworths in Australia.  If you can't find sugar free chocolate chips, buy a bar and chop it up into pieces.  This works just as well.
3. Vanilla: Vanilla extra or vanilla bean extract will work.
4. Coconut Oil: vegetable oil can be substituted for coconut oil
5. Milk: any milk can be used, but it is better to use a milk with a higher fat content as it helps to keep them moist
6. Mixing:  Overmixing the batter will result in tough muffins.  I recommend using a silicone spatula to fold through he wet ingredients into the dry.  Alternatively, use the biggest spoon you can find.
7. Storing:  How To Stop Muffins 'Sweating' when they're stored - Make sure muffins are at room temperature before storing in an air tight container. To avoid moisture, place a paper towel/absorbent paper on the bottom of the container, and a sheet in between also, if container takes 2 layers.

Nutrition

Calories: 123kcalCarbohydrates: 15gProtein: 3gFat: 4gFiber: 1gSugar: 6g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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