Here’s another sugar-free muffins recipe that I came up with recently after making my Sour Cream Chocolate Chip Muffins. I used sugar-free chocolate chips as well as two types of Lakanto sweeteners for this recipe. I wanted to reduce refined sugar intake so I used a mixture of brown sugar and Lakanto last time. This time while replacing brown sugar with Lakanto golden sweetener, I realized that the muffins didn’t come out as moist as before. The sweetness level has also gone down a bit. Is that because brown sugar retains moisture better than Lakanto sweetener? It looks to me that Lakanto doesn’t taste as sweet as sugar as advertised. Later I tried replacing part of the flour with almond flour to see if it helped with the moisture level. Yes it worked. But since almond flour is less absorbent, the muffin batter was not as thick as before. It was funny to see that the appearance of the muffins has also changed. The addition of almond flour, which was about one quarter of the total flour weight, made the muffins rise flat and also with less crack. I will attach some pictures as a comparison at the end of the post. Are you able to notice the visual difference as well?
I have seen quite a few articles raving about the health benefits of coconut oil. I tested my muffin recipe with both unsalted butter and organic virgin coconut oil to see what it would be like. To be honest, I didn’t see much difference in terms of both appearance and flavour. Perhaps the chocolate taste was too overpowering, I couldn’t really tell whether I’d used butter or coconut oil. So feel free to use either one that you prefer.
Sugar-Free Double Chocolate Chip Muffins
155 g cake and pastry flour
60 g super fine almond flour
25 g unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60 g Lakanto classic monk fruit sweetener
60 g Lakanto golden monk fruit sweetener
2 large eggs
240 g sour cream
80 g unsalted butter or virgin coconut oil, melted
90 g no sugar added dark chocolate baking chips
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 450°F/230°C. Line muffin pan with cupcake liners.
In a large mixing bowl, combine and sift together the flour, almond flour, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Add chocolate chips (reserve about 30 g to be sprinkled on top of the muffins later). Set aside.
In another large mixing bowl, add both sweeteners and eggs and whisk well to combine. Stir in sour cream until combined. Stir in melted butter or coconut oil.
Add wet ingredients to the flour mixture and fold gently with a spoon or spatula until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense and rubbery muffins.
Divide batter evenly among the liners. Sprinkle the tops evenly with chocolate chips.
Bake at 425°F/220°C for 10 minutes. Reduce the oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of the muffin comes out clean, 10 to 12 minutes more. Adjust time according to your own oven.
Remove pan from oven and cool for 5 minutes before transferring muffins to a wire rack to cool. For better flavor (if you are patient enough), store muffins in an airtight food container in the fridge overnight. Reheat muffins in a 300°F/150°C preheated toaster oven for about 5 minutes until warm and the chocolate chips are melty. Serve warm.
Muffins made with flour (left) and with a mixture of almond flour and flour (right).
My sugar-free ingredients.
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