Sugarfree Chocolate Muffins

These chocolate muffins are a favourite method of mine to get some extra vegetable into the kids.  They are simply yummy. The kids don't seem to notice or care that they aren't straight chocolate muffins.

Chocolate muffins that are sugar free

They are best enjoyed within a few days of baking and kept in an airtight container. They also freeze well. They are lovely as a pudding if you heat them in the microwave and serve with cream or sugarfree icecream..

The muffins in the red papers are Chocolate Zucchini Muffins. These get eaten so quickly by my kids, you'd think they were solid chocolate! Even my vegetable-avoiding 2 year-old happily eats them.

The muffins in the green papers are Gluten-free as well as sugar free. This was my first foray into gluten-free muffins, though I have used quinoa flour in other dishes. I was pleasantly surprised! The texture is very similar to all my other muffin - light and fluffy. It does have a characteristic quinoa flavour but is not distracting.

Chocolate muffins

Basic Chocolate Muffin Recipe

  • 2 1/2 cups Self Raising Flour
  • 1 cup Dextrose
  • 1/3 cup Cocoa Powder
  • 310mL Buttermilk
  • 1 egg, lightly beaten
  • 90mL vegetable oil

Preheat oven to 170 degrees Celsius.

Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.

Spoon mixture into a greased mini muffin tray. Makes 24 mini muffins, or 12 regular sized.

Bake at 170 deg Celsius for 15-17 minutes for minis or 20-22 minutes for regular size.

The above recipe is a simple chocolatey muffin that tastes great. The dextrose makes them nice and fluffy. The one below is more moist and a unique flavour due to the beetroot.

Chocolate Beetroot Muffins

  • 225g can of beetroot, chopped or pureed
  • 130g self-raising flour
  • 20g cocoa powder
  • 1/2 cup dextrose
  • 1 egg, lightly beaten
  • 2 tablespoons (40mL) vegetable oil
  • 2 tablespoons (40mL) buttermilk

Preheat oven to 170 degrees Celcius.

Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.

Spoon mixture into a greased mini muffin tray. Makes 12-15 mini muffins.

Bake at 170 deg Celsius for 20 mins.

Chocolate and Almond Muffin Recipe

  • 1 1/2 cups Wholemeal Self Raising Flour
  • 1 cup Almond Meal
  • 1 cup Dextrose
  • 1/3 cup Cocoa Powder
  • 310mL Buttermilk
  • 1 egg, lightly beaten
  • 90mL vegetable oil

Preheat oven to 170 degrees Celcius.

Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.

Spoon mixture into a greased mini muffin tray. Makes 24 mini muffins.

Bake at 170 deg Celsius for 15 mins.