Start your morning the right way with these easy and delicious sugar free muffins.
One bite, and you’ll totally forget that they’re healthy-(ish)!
If you’re craving homemade baked goods but don’t want an overload of sugar, this list is for you.
Each of these muffin recipes is sugar-free, which means you can indulge without the sugar crash.
From classic blueberry to double chocolate, there’s no sacrifice of flavor here.
And they’re not just for breakfast either! These sugar free muffins make terrific grab-and-go snacks.
Between the hidden veggies, natural sweeteners, and sugar replacements, these might just become a morning staple in your house.
You can’t go wrong with a classic banana muffin. And with no added sugar, these are an easy win in my house.
This recipe calls for Splenda, but you can use any sugar replacer you like best. I prefer monk fruit for that classic sugary sweetness and flavor.
I also like to add some walnuts for a bit of crunch, but these are great as is.
Baked goods with apples are my favorite fall treats. But enjoying those treats with no guilt is even better!
These muffins are packed with blueberries, apples, and cinnamon, making them a warm, lightly sweet, and healthy alternative for breakfast.
With just eight ingredients, this is a simple recipe. So, make a big batch and freeze them for later!
Blueberries are a lovely, naturally sweet fruit. And who can resist a classic blueberry muffin in the morning?
Using a sugar alternative keeps these relatively low-carb. Plus, you can easily make these gluten-free and vegan.
Traditional blueberry muffins, diet-friendly and delicious? Sounds like a win to me!
I love overnight oats, but oatmeal muffins are on another level!
Using bananas, eggs, and oats makes them simple and slightly tender.
Honey or other sugar substitutes level up the sweetness you’ll need if the bananas aren’t super ripe.
You can add in other fruits or nuts, but I prefer them as they are.
Love carrot cake but hate the calories? Try these muffins and never feel that guilt again!
These sturdy muffins have all the flavor and texture of carrot cake, thanks to the almond flour, carrots, bananas, eggs, and baking soda.
Oh, and don’t forget to add the warm spices!
Add or omit walnuts, raisins, and coconut to preference, then top with a honey cream cheese frosting for the finishing touch.
Sometimes almond butter and banana toast just doesn’t cut it. For those days, try these muffins!
You’ll use fewer than ten ingredients and can have them on the table in under 30 minutes.
You likely already have all the ingredients ready to go, and I recommend keeping the chocolate chips in the recipe.
It’s already sugar-free, after all!
Dessert for breakfast? Yes, please!
Thanks to this tasty sugar-free muffin recipe, you don’t have to miss out on your favorites while on a low-carb diet.
But how can double chocolate chip muffins be sugar-free?
Sugar-free chocolate chips, and unsweetened cocoa powder, of course!
These muffins are like strawberry shortcake and oatmeal combined. All in the convenience of a portable muffin cup!
Oats, flour, and Greek yogurt create a tangy, thick muffin batter, while strawberries and maple syrup add natural sweetness.
Finally, raw sugar substitute and oats are the cherries on top!
These muffins are irresistible for all ages.
Coffee cake used to be a brunch favorite of mine – until I realized how heavy and unhealthy it is.
Then I came across these muffins!
This healthy variation has all the flavor with a fraction of the carbs. Use coconut and almond flour for the cake-like batter and cream cheese for richness.
To mimic the traditional coffee cake flavor, make the cinnamon crumble topping with almond flour, butter, vanilla, and sweetener.
Pretty easy, huh?
Coconut flour is a fantastic alternative to gluten-free flour in low-carb baking. And these muffins take that coconut profile to the next level.
You’ll add coconut flakes and coconut milk to the recipe for an extra nutty flavor.
Meanwhile, vanilla adds warmth and a sugar alternative brings light sweetness.
These taste sinfully delicious and are one of the best ways to start your day!
Blackberries are the underdog of the berry world. But one bite, and I think they’ll become your new fave!
For these muffins, you’ll make a rich batter with cream cheese and almond flour.
To that, you’ll add your favorite sugar substitute and lemon for acidic balance. Then, all that’s left is to add the blackberries, bake, and enjoy!
No muffin list would be complete without these fall favorites. These pumpkin chocolate chip muffins are tasty enough to be dessert.
Pumpkin puree and maple syrup make for a moist and slightly sweet batter. Almond flour makes them gluten-free and paleo-friendly!
I can’t resist the chocolate chips, but you can opt for nuts or dried fruits if you prefer.
Summer is almost here, so my garden is about to be overflowing with zucchini. And these easy, healthy muffins are one of my favorite ways to use them.
Zucchini, buttermilk, maple syrup, and baking staples are at the heart of these muffins.
Of course, you won’t taste the zucchini – and neither will the kids!
Even better, they’re freezer-friendly for breakfast on the go.
Keto-friendly muffin-style donuts, rolled in cinnamon “sugar”? Count me in!
I have difficulty resisting cinnamon sugar donuts, so these are a must-make in my books!
You can achieve that yummy donut flavor with alternatives that cut out carbs, and there’s plenty of warm spices for a kick of flavor.
These are perfect for fall breakfasts, snacks, and even dessert!
I know what you’re thinking: “Sugar-free streusel?”
Yes, it’s possible, and yes, it’s delicious!
Almond flour and chopped pecans make for a sturdy muffin base. And it’s all topped with a crunchy pecan streusel with golden erythritol.
The golden monk fruit sweetener is the key to getting that warm sweet flavor, but use whatever you have on hand if you can’t find it.
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