10 Tasty Sugar Free Muffin Recipes

I absolutely love muffins, but did you know an average muffin contains a whopping 37-55g of  sugar depending on the size and flavor of it?

With our daily recommended intake of sugar for women being only 25 g (6 tsp.) and for men 37.5g (9 tsp.) our intake is easily exceed in just one medium blueberry muffin!

So my response to this madness, is to make our own sugar free muffin variations so we can still enjoy in the deliciousness without the sugar overload.

What does that mean? It means swapping a standard muffin recipe that contains heaps of sugar, for a recipe that’s gluten free, dairy free, egg free and contains no refined sugar.

Still same great taste but with half the calories, half the sugar intake and half the negative effects of a standard muffin recipe.

So with this said allow me to introduce to you the 10 best sugar free muffin recipes. Not only are they good for you, but they taste freaking amazing.

Just before you read the recipes, I want to let you know some of the ingredient substitutes you could make in case you’re not comfortable with the ingredients I use:

The Following swaps:

• SweetMe can be swapped for Erythritol, Granulated Stevia, Isomalt, xylitol, honey, or coconut palm nectar
• Coconut oil can be swapped for Butter, Olive oil, Apple Sauce, banana and even avocado
• 1 Flax egg can be swapped for 2 egg whites, 1 whole egg, ¼ cup silken tofu, or 1 banana
• Unsweetened Almond Milk can be swapped for any milk you desire!
• Quinoa, buckwheat, coconut and almond flour can all be swapped for standard gluten free flour, self-raising flour etc.
• Avocado/ Pumpkin can be swapped for banana, applesauce, potato, sweet potato, applesauce, Coconut butter, almond butter, peanut butter or black beans

Sugar Free Blueberry Muffins

Makes 12
Macro Per Muffin (131.7 calories, 5g fat, 3.9g saturated, 16g carbs, 3.2g fibre, 1.3g sugar, 3g protein)

Ingredients:

• 2 cups Quinoa Flour
• 3 tsp. baking powder
• ½ tsp. sea salt
• 1 ¼  cup SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 Flax egg
• 1 cup unsweetened almond milk
• ¼ cup coconut oil
• 1 cup fresh blueberries

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Combine add dry ingredients into a bowl and mix well
3. Make a well in the dry ingredients bowl and now add wet ingredients stirring as you (except blueberries)
4. Combine all ingredients well and then at the end lightly stir through the blueberries
5. Add mixture into the muffin tray
6. Bake for 25 minutes!

Chocolate Decadence Muffins

Makes 12
Macro Per Muffin (147.4 calories, 7.1g fat, 5.1g saturated, 18.4g carbs, 3.8g fibre, 1.3g sugar, 3.3g protein)

Ingredients:

• 2 cups quinoa flour
• 3 tsp. baking powder
• ½ tsp. sea salt
• 1 ¼  cup SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 Flax egg
• 1 cup unsweetened almond milk
• ¼ cup coconut oil
• ¼ cup unsweetened cocoa powder
• ¼ cup Unsweetened desiccated Coconut

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Combine add dry ingredients into a bowl and mix well
3. Make a well in the dry ingredients bowl and now add wet ingredients stirring as you
4. Add mixture into the muffin tray
5. Sprinkle extra coconut and SweetMe on top before baking
6. Bake for 25 minutes!

Apple and Cinnamon Muffins

Makes 12
Macro Per Muffin (101.7 calories, 2.8g fat, 1g saturated, 17g carbs, 5g fibre, 4.9g sugar, 3.1g protein)

Ingredients:

• 2 cups Buckwheat Flour
• 3 tsp. baking powder
• ½ tsp. sea salt
• 1.5 cups SweetMe (Granulate Stevia, Erythritol or Isomalt)
• ½ cup Unsweetened almond milk
• 2 tsp. vanilla extract
• ½  cup Avocado, mashed
• 2 flax eggs
• 2 cup apples, diced
• 2 tsp. cinnamon

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Combine add dry ingredients into a bowl and mix well
3. Beat Avocado and SweetMe together into a separate bowl, gradually add the flax seeds and vanilla and continue to beat until everything is well combined
4. Combine all the ingredients together in one bowl and mix well
5. Add mixture into the muffin tray
6. Bake for 30 minutes
7. Once muffins have cooled completely, lightly brush their tops with coconut oil and sprinkle with SweetMe and Cinnamon!

Sugar Free Banana, Walnut and Oat Muffins

Makes 12
Macro Per Muffin (110.3 calories, 5.1g fat, 0.9g saturated, 13.9g carbs, 2.3g fibre, 2.5g sugar, 3g protein)

Ingredients:

• 1 cup quinoa flour
• ½ cup rolled oats
• ½ cup unsweetened almond milk
• ¼ cup avocado (or butter or applesauce)
• 1 flax egg ( 1 egg or 2 egg whites)
• 1 cup mashed banana (2 medium ripe bananas)
• ½ cup walnuts (optional)
• ¼ tsp. nutmeg
• 3 tsp. baking powder
• ½ tsp. sea salt
• 1 tsp. cinnamon
• 1 cup SweetMe (Granulate Stevia, Erythritol or Isomalt)

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Combine oats and milk and put aside so the oats can absorb the milk
3. Combine all dry ingredients into a mixing bowl and stir well
4. Add wet ingredients and oat mixture to the dry ingredients and combine well
5. Add mixture into the muffin tray and bake for 15mins!
6. Once cooled serve sprinkle the muffin tops with SweetMe and cinnamon

Sugar Free Strawberry Muffins

Makes 8
Macro Per Muffin (158.1 calories, 8.6g fat, 5.9g saturated, 16.2g carbs, 2.7g fibre, 1.6g sugar, 3.6g protein)

Ingredients:

• 1.5 cups quinoa Flour
• 1 tsp. baking powder
• ½ tsp. sea salt
• 1 cup SweetMe (Granulate Stevia, Erythritol or Isomalt)
• ¼ cup SweetMe (to smash with strawberries)
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• ⅓  cup coconut oil
• 2 flax eggs
• 1 punnet Fresh Strawberries (250g)

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Lightly Smash the strawberries with ¼ cup SweetMe and allow them to sit while you go to next step.
3. Combine SweetMe, flax eggs and coconut oil and mix well
4. Stir in the remaining ingredients until moistened
5. Add mixture into the muffin tray and bake for 15-18mins!
6. Once cooled serve sprinkle the muffin tops with SweetMe

Chocolate Coconut Muffins

Makes 12
Macro Per Muffin (124.7 calories, 4.8g fat, 2.5g saturated, 17.1g carbs, 10.1g fibre, 0.3g sugar, 5.1g protein)

Ingredients:

• 1 cup coconut flour
• 1 cup mashed pumpkin
• 1 tsp. baking powder
• ½ tsp. sea salt
• 1.5 cups SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 tsp. vanilla extract
• ½ cup unsweetened desiccated coconut
• 2 flax eggs
• ½ cup unsweetened cocoa powder

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Lightly Steam the pumpkin and then blend into a puree
3. Combine all dry ingredients into a bowl
4. Add wet ingredients in with the dry ingredients and mix well until everything is moistened
5. Add mixture into the muffin tray and bake for 30 minutes!

Low Carb Peanut Butter Chocolate Muffins

Makes 12
Macro Per Muffin (131.2 calories, 11.4g fat, 4.2g saturated, 6.6g carbs, 3g fibre, 0.5g sugar, 4.2g protein)

Ingredients:

• 1 cup mashed avocado
• ¼ cup unsweetened almond milk
• 1 tsp. baking powder
• ½ tsp. sea salt
• 1.5 cups SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 tsp. vanilla extract
• ½ cup unsweetened dessicated coconut
• ⅓ cup unsweetened cocoa powder
• 2 flax eggs
• ½ cup peanut butter (or almond butter)

Directions:

1. Preheat oven to 205 degrees Celsius
2. Beat the avocado, SweetMe, vanilla, and flax egg until smooth
3. Combine all dry ingredients into a bowl and mix well
4. Add mixture into the muffin tray or doughnut tray
5. bake for 15 minutes or until fully cooked!

Low Calorie Chocolate Zucchini Muffins

Makes 12
Macro Per Muffin (90.5 calories, 5.9g fat, 4.1g saturated, 9g carbs, 2.5g fibre, 0.3g sugar, 2g protein)

Ingredients:

• 1 cup quinoa flour
• ¾ cup zucchini, shredded
• ½ cup Unsweetened Almond Milk
• ½ cup Boiling Water
• 1 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. salt
• 1 flax egg
• ¼ cup coconut oil
• 2 tsps. lemon juice
• 1 cup SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 tsp. vanilla extract
• ⅓ cup unsweetened cocoa powder

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. In a medium bowl combine all dry ingredients together
3. In a separate bowl combine wet ingredients and mix well
4. Add wet ingredients into the dry ingredients and combine everything until it’s all moistened
5. Add mixture into the muffin tray and bake for 17 mins!

Rich Chocolate Fudge Muffins

Makes 12
Macro Per Muffin (120.8 calories, 5.8g fat, 4.9g saturated, 15g carbs, 9.2g fibre, 1.6g sugar, 4.5g protein)

Ingredients:

• 1 cup coconut flour
• 1 cup mashed pumpkin
• 1 tsp. baking powder
• ½ tsp. sea salt
• 1.5 cups SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 tsp. vanilla extract
• ½ cup unsweetened dessicated coconut
• 2 flax eggs
• ⅓ cup unsweetened cocoa powder

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. Lightly Steam the pumpkin and then blend into a puree
3. Combine all dry ingredients into a bowl
4. Add wet ingredients in with the dry ingredients and mix well until everything is moistened
5. Add mixture into the muffin tray and bake for 20 minutes!

Raspberry and Chocolate Muffins

Makes 12
Macro Per Muffin (162.2 calories, 13.1g fat, 5.4g saturated, 9.1g carbs, 5.3g fibre, 0.9g sugar, 4.8g protein)

Ingredients:

• 1.5 cups Almond flour
• ½ cup coconut flour
• 2 tsp. baking powder
• ½ tsp. sea salt
• 1 tsp. vanilla extract
• ½ cup unsweetened almond milk
• 1 ¼  cups SweetMe (Granulate Stevia, Erythritol or Isomalt)
• 1 flax egg
• ½ cup unsweetened cocoa powder
• ¼ cup coconut oil
• 1 cup Fresh Raspberries

Directions:

1. Preheat oven to 205 degrees Celsius (400F)
2. sprinkle the raspberries with ¼ cup SweetMe and mash with a fork
3. Add all ingredients into a bowl and combine well, mixing in the raspberries last
4. Add mixture into the muffin tray and bake for 17 mins!