This recipe for Sugar Free Cocoa Muffins is pretty basic.
Yet, it is a good one as well.
Sugar Free Cocoa Muffins
It is no wonder why this has been a popular recipe here.
Cocoa flavored muffins are a nice alternative to the usual muffins that we enjoy.
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These muffins may remind you of chocolate cupcakes.
However, thanks to the ingredients used in this, it is a cake.
Thus, you may also agree that these muffins really do not taste cake-like as well.
I have updated this recipe to include a low carb option as well as a gluten free option.
You can easily make either option as a result of substituting the flour that you use.
Make this recipe gluten free by using gluten free flour instead of regular flour (see packaging for adding a binder such as xanthum gum if needed). Or, you can make this recipe low carb by using low carb Carbalose flour.
Here are some similar recipes that you may also like.
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Sugar Free Cocoa Muffins
The recipe for Sugar Free Cocoa Muffins
You can make this recipe gluten free or low carb as mentioned above. Do so by simply subbing in your flour for the flour listed.
What you will need to make this Sugar Free Cocoa Muffins
If you are making this recipe gluten free or low carb, be sure that all ingredients that you are adding abide by those options.
- Unsweetened Cocoa Powder- 1/4 cup.
- Sugar Alternative- 3/4 Cup equivalent to sugar. Granular sugar alternative is suggested.
- Flour- 1 1/2 cups. All purpose or gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. The flour that you use will help result in the alternative that you choose to follow.
- Baking Soda- 1 teaspoon.
- Egg-1 whisked.
- Yogurt (can use flavored or even Greek if desired), Sour Cream or Whipping Cream- 1 cup
- Milk- 1/2 cup plus 2 teaspoons.
- Vanilla Extract- 1 teaspoon.
- Vegetable or similar oil- 1/2 cup.
- Optional- sugar free/gluten free chocolate chips– 1/2 cup.
How to make Sugar Free Cocoa Muffins
- Preheat your oven to 375 and prep your muffin pan for nonstick.
- Combine together the cocoa powder and sugar alternative in a mixing bowl. You can simply blend these with a fork or whisk.
- Add the flour and baking soda to the bowl and then the egg, yogurt, milk, vanilla extract, and vegetable oil in addition. Use a paddle attachment to the mixer and mix on low-medium speed until somewhat blended. If you are adding the optional chocolate chips you can fold them into the batter here.
- Fill the muffin cup about 2/3 full., Bake this for 20-25 minutes or until done. If using a toothpick to test these muffins, do so where there are no chocolate chips as melted chocolate may thus give a false positive toothpick as a result.
- Allow these to cool in the pan.
Delicious Cocoa Muffins that everyone should love.
- Unsweetened Cocoa~1/4 cup -
- Sugar Alternative~ 3/4 cup equivalent -
- Flour AP~ 1 1/2 cups -
- Baking Soda~ 1/2 tsp -
- Baking Powder~ 1 1/2 tsp -
- Vanilla Extract~ 1 tsp -
- Greek Yogurt~ 1 cup -
- Egg~1 -
- Vegetable or Similar oil~1/2 cup -
-
Preheat your oven to 450 and prep your muffin pan for nonstick~ In a medium bowl, whisk together your cocoa, sugar alternative, flour, baking soda, and baking powder. Set aside
-
In a large mixing bowl mix together your yogurt, vanilla extract, egg and vegetable oil
-
Add your dry ingredients slowly into your wet ingredients, stirring gently as you go and avoiding over-mixing
-
Fill each muffin cup 2/3 rds of the way. Bake for 18-20 minutes or until a toothpick comes out clean
Please see post for details.
updated 6/23/18
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A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.
Jennifer Red says
this looks delicious, and with my love of chocolate sugar free is a good idea
Jo-Ann Brightman says
I love trying sugar free recipes and I love chocolate. I shall try this recipe soon.
Dotty J Boucher says
I will have to give this recipe a try, I never thought to make cupcakes or muffins with yogurt, something new to me but I am willing to try it for my health.
Cheryl Everitt says
I have tried this recipe and it is super!
Kathy says
I am doing weight watchers and if I replace the 1/2 cup of oil with unsweetened applesauce I can change the “cost” of the muffins from 5 smart points each to only 3 smart points each. Do you think that would work OK in this recipe, or should I stick to the oil?
Ms Posh says
It’s worth a try although, it may not be as moist. I would still enjoy the taste with apple sauce 🙂
Glenda says
Does your recipes have a carb count. My husband is diabetic. We have had to cut out many of his favorites. He would love something that resembled a cake
SFD says
Hi- Yummly provides a nutrition count here>https://www.yummly.com/#recipe/Sugar-Free-Chocolate-Muffins-2122844
thanks
Becky says
I used white whole wheat flour and that may have been the reason for a thick batter. I added an extra 1/4 c yogurt and another egg. They turned out pretty good, despite the fact they are low carb with trivia sugar. I also used coconut oil. They stick to the cup cake papers, so maybe next time I’ll spray with cooking spray. Sprinkled a little powdered sugar on top.
SFD says
That does sound good! Thanks for letting me know. I sometimes use parchment paper which seems to help prevent sticking.
Carla says
What is Flour AP? Thanks
SFD says
Hi!
All Purpose.
Thanks