Sugar Free Muffins Recipe – Chocolate & Pistachio
10 min Prep, 15 min Cook
Contains Pistachio nuts and more
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)
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 honey 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 mins at 200 degrees and then reduce the heat to 180 degrees – this is to prevent the pistachios from getting burnt.
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!
Serving Size 329.5 g
|Amount Per Serving|
|Calories 935 cals||47%|
|% Daily Value*|
|Kilojoules 3914.5 kJ||47%|
|Fat 26.7 g||41%|
|Sodium 616.3 mg||27%|
|Carbohydrate 142 g||47%|
|Protein 31.8 g||64%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|