Sugar Free Chocolate Muffins


At some point, a muffin is a muffin and not a cupcake.


Sugar Free Chocolate Muffins

I think that the difference between a chocolate muffin and a chocolate cupcake has something to do with what goes on top of them.

I always think that making something a 'muffin' for breakfast means that there is something less sweet or less decadent than a dessert.

Oddly enough, the chocolate muffin and the chocolate cupcake may not differ too much when it comes to the basic cake that is in the muffin itself.

The difference between the cupcake and the muffin may very well fall in what we put on the top of it. The basic ingredients are pretty similar between the cupcake and the muffin. When we bake the muffin, according to the recipe, and add a bit of frosting to the top and it suddenly becomes a cupcake.

Frosting may seem off-limits for breakfast.

Leave the frosting off of the muffin and we can have a tasty breakfast muffin.

I like that I can eat a chocolate muffin without all of the sugar in it.

The absence of sugar helps me enjoy the actual chocolate taste more. Sometimes, I just need to appreciate chocolate rather than get a quick sugar indulgence.

Pair this chocolate muffin with a cup of milk or coffee and you have a perfect on the go or at home while reading the paper kind of a breakfast. Kids and adults can all enjoy this one. Am I right?

The Recipe

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Sugar Free Chocolate Muffins
I always think that making something a 'muffin' for breakfast means that there is something less sweet or less decadent than a dessert.
  • ~1/4 cup - Unsweetened Cocoa
  • ~ 3/4 cup equivalent - Sugar Alternative
  • ~ 1 1/2 cups - Flour AP
  • ~ 1/2 tsp - Baking Soda
  • ~ 1 1/2 tsp - Baking Powder
  • ~ 1 tsp -Vanilla Extract
  • ~ 1 cup -Greek Yogurt
  • ~1 - Egg
  • ~1/2 cup - Vegetable or Similar oil
~Preheat your oven to 450 and prep your muffin pan for nonstick~ In a medium bowl, whisk together your cocoa, sugar alternative, flour, baking soda, and baking powder. Set aside.~In a large mixing bowl mix together your yogurt, vanilla extract, egg and vegetable oil.~ Add your dry ingredients slowly into your wet ingredients, stirring gently as you go and avoiding over-mixing.~ Fill each muffin cup 2/3 rds of the way. Bake for 18-20 minutes or until a toothpick comes out clean
Prep time: Cook time: Total time: Yield: 10-12

  • Yum


  1. I'd like to try these. Thanks for sharing!

  2. These sound so good. I love chocolate any time of day. Thank you for sharing



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