These rich, chocolaty muffins are so rich and moist that they actually are more like a cupcake than a muffin but I figure if we call it a ‘muffin’ then it’s totally fine to have them for breakfast, so I’m sticking to my guns – these are muffins! It’s hard to believe that something that tastes so indulgent actually only has naturally occurring sugars but it’s true! This refined sugar free muffins recipe is a healthy alternative to recipes using refined sugars – oh yeah (I’m wiggling my eyebrows excitedly)
Ingredients – 12 sugar free chocolate and pistachio muffins
280g whole wheat flour
120g organic white flour
100g cacao or cocoa powder
1 and 1/3 tablespoon baking powder
3/4 teaspoon bicarbonate of soda
400g plain Greek yogurt
185g maple syrup
100g olive oil
pinch of salt
50 pistachios, roughly chopped
Method – 12 sugar free chocolate and pistachio muffins
Preheat the oven to 200 Celsius and line a 12 muffin tray with muffin cases.
Start by using an electric mixer to whisk the eggs together, then add the honey and whisk. Lastly, add the oil and mix well.
Next, in a separate bowl, mix together the flours, cocoa/cacao powder, baking soda, bicarbonate of soda and salt.
Pour the egg, oil and maple syrup mixture into the dry bowl and fold with a wooden spoon.
Gently mix in the yogurt and chopped hazelnuts and mix well using a wooden spoon.
Scoop the mixture into the muffin cases, chop and sprinkle the chopped pistachios.
Bake for 15 minutes at 200 degrees and then reduce the heat to 180 degrees – this is to prevent the pistachios from getting burnt – and bake for a further 10 minutes.
Store in an airtight container for up to 5 days, when you are enjoying them in the days after baking, try warming them up in the oven first for 5 mins – you won’t regret it!
If you enjoyed this sugar free muffins recipe, you may enjoy these too – oh the choices!
Blueberry – Sugar Free Muffins Recipe – Blueberry
Pistachio and Raspberry – Sugar Free Muffins Recipe – Pistachio and Raspberry