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+ servings
a stack of Double Chocolate Chip Muffins
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Double Chocolate Chip Muffins

Soft, fluffy, moist Double Chocolate Muffins with Chocolate Chips. No added sugar and naturally sweetened.
Course Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 12 regular muffins
Calories 123kcal
Author Kim

Ingredients

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: 123kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Fiber: 1g | Sugar: 6g