Refined sugar free chocolate muffins are a yummy sweet treat to enjoy as a snack or dessert! These moist, delicious, chocolate treats are gluten free, dairy free, and allergy friendly!
There’s nothing like homemade baked goods – fresh, warm from the oven muffins, cake, or cookies fill up little tummies and make our families feel loved.
Maybe you love baking, but would like to find some recipes that aren’t so sugar-laden. I hear you! It’s always nice when you can sweeten desserts with fruit or natural sugars. That’s where these refined sugar free chocolate muffins come in.
These chocolate muffins have the richness of chocolate cake, but without a cup full of refined sugar. They are tender, rich, and chocolatey.
Ingredients
- gluten free flour blend
- unsweetened cocoa powder
- baking soda
- baking powder
- salt
- maple syrup
- banana
- vanilla extract
- vinegar
- dairy free chocolate chips (optional)
Ingredient Notes
- Banana – When using bananas to sweeten a recipe, the riper the banana, the better! Use bananas that have lots of brown spots, or use the bananas that you stuck in the freezer because they were too ripe. The natural sweetness of these bananas make these muffins extra delicious.
- Gluten Free Flour Blend – You can use a store bought gluten free mix for this recipe, or you can try my own gluten free blend.
- Maple Syrup – I like the flavor of maple syrup in this recipe. You could also use honey or agave syrup if you prefer.
- Dairy Free Chocolate Chips – Most brands of dairy free chocolate chips have added sugar, so you can leave these out if you like.
Storage/Freezing
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these muffins if you like – just store in a freezer bag. They should stay fresh in the freezer for about 3 months.
More Chocolate Recipes
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Recipe
Refined Sugar Free Chocolate Muffins.
These chocolate muffins are refined sugar free, gluten free, and allergy friendly!
Ingredients
- ¾ cup gluten free flour blend blends like Namaste, Now Foods, or Gluten Free 123 will work well
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅜ cup maple syrup
- 3 tablespoons unrefined coconut oil measure when solid, then melt in the microwave
- 1 ripe banana
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- ½ cup dairy free chocolate chips optional
Instructions
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Preheat the oven to 350 degrees F. Place 8 cupcake liners in a cupcake pan.
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Mash the banana with a fork, then add the coconut oil, vanilla extract, vinegar, and maple syrup. Mix well.
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Add the gluten free flour blend, cocoa powder, baking soda, baking powder, and salt. Stir well. If the batter seems too dry, add a little water.
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Stir in chocolate chips if using.
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Spoon the batter into the prepared pan. Bake at 350 degrees for 15-17 minutes. Let cool for a few minutes before transferring to a wire rack.
Recipe Notes
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these if you like. Store in a freezer bag for up to 3 months.
If you aren’t gluten free, you can use regular all-purpose flour.
You can use honey or agave syrup in place of the maple syrup if you like.
Sharon
Your baked treats always look so amazing and delicious! I wish I were a better GF Baker!
Kelly Roenicke
Thank you, Sharon! :)
Martha
Thank you for this recipe. I was wondering if this could work as a cake? I’d like to make it for a birthday party.
Julia Mueller
Bananas and pure maple syrup are my go-to for sweetening treats, and these muffins look like pure perfection! I’m itching to bake a batch to enjoy them for breakfast!