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refined sugar free chocolate muffins

Refined Sugar Free Chocolate Muffins.

Kelly Roenicke
These chocolate muffins are refined sugar free, gluten free, and allergy friendly! 
4.67 from 3 votes
Prep Time 7 minutes
Cook Time 16 minutes
Total Time 23 minutes
Course Dessert
Cuisine Dairy Free, gluten free, Refined Sugar Free, vegan.
Servings 8
Calories 200 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. Place 8 cupcake liners in a cupcake pan.
  • Mash the banana with a fork, then add the coconut oil, vanilla extract, vinegar, and maple syrup. Mix well.
  • 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. 
  • Stir in chocolate chips if using. 
  • 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. 

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.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 7gSodium: 143mgPotassium: 140mgFiber: 3gSugar: 16gVitamin A: 10IUVitamin C: 1.3mgCalcium: 47mgIron: 1.6mg
Keyword easy, moist
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