These sugar free chocolate chip muffins are an easy and guilt free alternative to store bought sugary snacks. They are quick to make and perfect as a snack on the go or for school and work lunchboxes. Plus, you won’t even know they are sugar free.
I make sugar free muffins all the time. In fact, it’s rare that I don’t have some in the freezer sectioned out into mini ziplock bags so I can grab one as I head off to work in the morning, or when I’m at home on the weekend, enjoying a cup of coffee by the pool.
How To Make Sugar Free Choc Chip Muffins
What You'll need:
- ¾ cup Plain Flour
- ½ cup Butter
- ½ cup Granulated stevia
- ¼ cup Almond Meal
- 2 medium Eggs
- 2 teaspoons Cream of tartar
- 1 teaspoon Bicarb soda
- 1 teaspoon Vanilla bean paste
- 2 medium Over-ripe Bananas
- ¼ cup Dried blueberries
- ¼ cup Sugar Free chocolate chips
- In your food processor, bitz the butter and granulated sweetener together
- Add the flour, almond meal, cream of tartar, bicarb soda, and vanilla to the food processor and blitz again.
- Add in the peeled bananas and blitz again
- Stir in the blueberries and chocolate chips
- Fill up 12 silicone muffin molds
- Bake for 20 minutes 180 degrees C/320 degrees F
Can You Freeze Sugar Free Chocolate Chip Muffins?
Not only do they freeze well, they can be ready to eat in under half and hour – if you like them a little warm that is.
These muffins use a combination of plain flour and almond meal which I think gives a bit more of a moist texture. It’s also good if you are little sensitive to wheat, which sometimes I am.
What Sort of Chocolate To Use for Sugar Free Choc Chip Muffins?
But if you don’t have access to sugar free chocolate chips you could either use a sugar free bar that you break up into small pieces using a meat mallet or something similar.
Or failing that grab a bar/block of the highest percentage dark chocolate you can find 80% or 85% is good and smash it up into small pieces. Obviously, your muffins will have a little extra sugar than if you’d used sugar free chips, but this is the next best thing.
To bake these sugar free chocolate chip muffins, I use my trusty 6 hole silicone baking trays. You really can’t go wrong with them. Although they are non-stick, I am a bit paranoid and most times I still do tend to give them a light spray with coconut oil before spooning in the batter.
Not only is this sugar free choco chip muffin a healthier take on an old favourite, it is just 123 calories. Because there is no refined sugar in these muffins, it also makes them great for diabetics.
So, if you've been looking for a sugar free, low carb diabetic chocolate chip muffins, this is the recipe you need.
Other ways to jazz up these sugar free choc chip muffins could be:
- Add a handful of chopped almonds to the batter
- Add some fresh chopped strawberries to the batter
- Add in some spice. Think cinnamon or ginger spice.
And, to enjoy and savour your delicious creation, let it defrost at room temperature (or if you can’t wait that long, microwave on medium for 10 seconds), then add some butter and a sprinkle of cinnamon, or skip that and add a dollop of Greek yoghurt instead.
Of course, if you’ve had it stuffed in your handbag whilst you’re out shopping, with the intention of eating it with a coffee from your favourite café, take a moment, sit down, breath and enjoy the togetherness of coffee and muffin. Let it be the little bit of magic that brightens your day.
Other sugar free muffins you might like to try:
Or if you what to avoid wheat altogether, try my Sugar Free Wheat Free Banana Bread.
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Sugar Free Chocolate Chip Muffins
- Heat oven to 180 degrees C/320 degrees F
- In a food processor, blitz the butter and stevia until they come together.
- Peel the bananas and break into pieces, adding to the food processor. Blitz again until the banana is all mixed in.
- Remove the blade from the food processor and gently stir in the blueberries and chocolate chips with a spoon.
- Lightly spray two, six hole silicone muffin trays with canola spray.
- Using a dessert spoon, spoon the batter evenly into all 12 muffin holes, smoothing the tops as you go.
- Bake in oven at 180 degrees C/320 degrees F for 20 minutes or until golden brown.
- Cool on a wire rack before taking out of the muffin cases.
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