Sugar alternative- 1 cup equivalent to sugar. Granular is preferred.
Baking Powder- 2 teaspoons.
Baking Soda- 1 teaspoon.
Unsweetened Cocoa- ½ cup.
Vegetable Oil- ½ cup.
Milk- 1 ¼ cup.
Vanilla Extract- 1 teaspoon.
Sugar Free Chocolate Chips-½ cup for batter and then another ¼ cup to top muffins with.
Preheat your oven to 400 and prep your pans for nonstick.
In a mixing bowl, combine together the flour, sugar alternative, baking powder,baking soda, and unsweetened cocoa. Set this bowl aside.
Using another bowl, whisk together the vegetable oil, milk, vanilla extract, and egg.
Mix the contents of the second bowl of wet ingredients into the first mixing bowl of dry ingredients. Then gently blend in the chocolate chips.
Fill each muffin cup about ⅔rds and then top with additional chocolate chips.
Bake for 18-20 minutes.If using a toothpick to test for doneness, take into consideration that the melted chocolate chips may give you a false result.
Allow the muffins to cool for 10-15 minutes before removing muffins from the pan to allow the chips to set.
See post for details on ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!