Sugar Free Cocoa Muffins Recipe

Introduction

If you’re craving chocolatey muffins without the sugar rush, these sugar free cocoa muffins are a perfect choice. They’re moist, flavorful, and easy to make, using naturally unsweetened cocoa and a sugar alternative for sweetness. Enjoy a guilt-free treat anytime!

Ingredients

• 2 cups flour (see post for alternatives)
• 1 tsp baking soda
• ½ cup unsweetened cocoa powder
• ¾ cup Splenda (or preferred sugar alternative)
• ½ cup vegetable oil
• 1 cup yogurt (see post for alternatives)
• 8.66 tbsp milk (½ cup plus 2 teaspoons)
• 1 egg, whisked
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare your muffin pan by greasing it lightly or using nonstick liners.
2. Step 2: In a mixing bowl, whisk or sift together the flour and baking soda. Stir in the cocoa powder using a whisk or fork. Set this bowl aside.
3. Step 3: In a large mixing bowl, beat together the sugar alternative and vegetable oil until combined. Stir in the yogurt and milk.
4. Step 4: Gradually add the flour and cocoa mixture into the wet ingredients, adding half at a time. Stir gently between additions to avoid overmixing.
5. Step 5: Stir in the whisked egg and vanilla extract. Mix the batter just until blended; do not overmix. If desired, fold in chocolate chips at this point.
6. Step 6: Fill each muffin cup about two-thirds full with batter. Bake for 25–30 minutes until a toothpick inserted into the edge of a muffin (away from any chocolate chips) comes out clean.
7. Step 7: Allow muffins to cool in the pan before removing.

Tips & Variations

• Avoid overmixing the batter to keep muffins tender and prevent a tough texture.
• Make these muffins gluten free by swapping in gluten free flour or low carb by using Carbalose flour. Keto-friendly flours also work, but be sure to check if a binder like an extra egg is needed.
• Use only unsweetened cocoa powder, not chocolate milk mix, to maintain the right chocolate flavor without added sugar.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins wrapped individually for up to 1 month. To reheat, warm in the microwave for 15–20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the yogurt with a dairy-free option?

Yes, you can use plant-based yogurt alternatives like almond or coconut yogurt. Just make sure they are unsweetened to keep the muffins sugar free.

What sugar alternatives work best for this recipe?

Granulated sugar substitutes suitable for baking such as Splenda, erythritol, or monk fruit sweetener work well. Choose one that is heat-stable for best results.

Sugar Free Cocoa Muffins Recipe

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★★★★★

4.5 from 124 reviews

These Sugar Free Cocoa Muffins are a delicious and healthier alternative to traditional muffins, using a sugar substitute and unsweetened cocoa powder to deliver rich chocolate flavor without the added sugar. Perfect for those looking to reduce their sugar intake or seeking a guilt-free treat, these muffins are moist, tender, and easy to make, featuring common pantry ingredients and versatile options for dietary adaptations including gluten-free and keto-friendly versions.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Flour (see post for alternatives such as gluten free flour or low carb Carbalose flour)
• 1 tsp Baking Soda
• ½ cup Unsweetened Cocoa Powder

Wet Ingredients

• ¾ cup Splenda (or preferred sugar alternative)
• ½ cup Vegetable Oil
• 1 cup Yogurt (see post for alternatives)
• 8.66 tbsp Milk (½ cup plus 2 teaspoons)
• 1 Egg, whisked
• 1 tsp Vanilla Extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and prepare your muffin pan by greasing it or lining with nonstick muffin liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk or sift together the flour and baking soda. Stir in the unsweetened cocoa powder thoroughly and set this mixture aside.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the sugar alternative (Splenda) and vegetable oil until well combined. Then stir in the yogurt and milk until smooth.
4. Incorporate Dry Ingredients: Gradually add the flour and cocoa mixture from the first bowl into the wet ingredients half at a time, stirring gently after each addition to combine without overmixing.
5. Add Eggs and Vanilla: Stir in the whisked egg and vanilla extract, mixing just until everything is blended. Avoid overmixing to ensure a tender muffin texture.
6. Optional Add-ins: If using, gently fold in any optional chocolate chips or add-ins now.
7. Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center (avoiding chocolate chips) comes out clean.
9. Cool: Allow the muffins to cool in the pan before removing to prevent breakage and to maintain moisture.

Notes

• Avoid overmixing the batter to prevent tough, dense muffins; mix until just combined.
• Be sure to use unsweetened cocoa powder, not chocolate milk mix, for authentic cocoa flavor without added sugars.
• To make gluten free, substitute with gluten free flour; for keto-friendly or low-carb variations, use keto-friendly or low carb Carbalose flours and adjust with a binder like an extra egg if needed.
• Check nutritional labels on all sugar alternatives and flour substitutes to ensure compatibility with your dietary restrictions.
• Baking time can vary slightly depending on your oven; begin checking doneness around 25 minutes.

Keywords: sugar free muffins, cocoa muffins, healthy muffins, low sugar dessert, gluten free muffins option, keto friendly muffins, diabetic friendly, chocolate muffins