Gluten free muffins, lightly sweetened with pure stevia. A super quick, super easy sugar free breakfast muffin recipe that you can customize with your favorite add-ins.
Your new favorite low carb breakfast recipe: gluten free muffins with stevia
This gluten free muffin recipe couldn’t get any easier. Made with just 7 ingredients, including my favorite single ingredient stevia, you can whip this recipe up with one bowl in just 30 minutes. Buttery and slightly sweet, these keto muffins are reminiscent of cornbread, without the grain. You can add in some lemon zest, fresh berries, or even chocolate chips. I like them best plain, lightly toasted, slathered with ghee.
The romantic in me loves the idea of the scent of warm muffins and fresh coffee with a Sunday full of relaxation on deck. The realist in me loves the idea of homemade muffins that I can grab as a quick weekday breakfast for Jack. With this sugar free muffin recipe, I can have both.
Why I used stevia in these Sugar Free Breakfast Muffins
For this recipe, I used the best quality stevia I could find: 100% pure Reb A stevia leaf extract in powder form with a single ingredient, no after taste, and not bitter. Something to note about this stevia: it’s 300 times sweeter than sugar, which is why I only used ¼ teaspoon for 9 muffins.
I think the quality really matters when it comes to stevia, and there is a lot of crappy stevia on the market, often mixed with fillers and sugar alcohols to add bulk to the product. You may have noticed I have moved away from sugar alcohols. The reason for that is that they seem to cause bloating and digestive discomfort in many of my readers, and I started to feel the bloat too. If erythritol works for you, that’s fine. If coconut sugar works for you that’s also fine. However I need a low glycemic sweetener that I digest well, and I think a lot of you do, too.
Stevia versus sugar alcohols versus other natural sweeteners
There is no data that supports sugar alcohol being bad for you. However, we don’t absorb sugar alcohols, and I know how my body feels: it feels better when I don’t eat sugar alcohols often. For my day to day cooking and baking, I have been using stevia glycerite or pure stevia as well as yacon syrup. I’ve found that these sugar free sweeteners don’t trigger my sweet cravings; higher glycemic options like honey or dates and sugar alcohols like Swerve or Lakanto tend to feed my sugar dragon. Not sure why, it’s just my observation, and every body is different.
If you’re on my newsletter list, I sent out an email with more information about the history of stevia, but If you want to read literature on the effects of different sweeteners on your gut health you can read this scientific review.
For now, let’s get to the good stuff.
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- Pre-heat oven to 350°F. Line a muffin pan with 9 liners (I like these nonstick silicone liners).
- In a large bowl, whisk together the dry ingredients.
- Then make a well in the center and add in the wet ingredients. Mix to combine.
- Fill the liners with 1/4 cup mix.
- Bake for 20 minutes.
- Remove from the oven, let cool and enjoy.
- Store in an airtight container in the fridge for a week. Toast to reheat.
- Serving Size: 1 muffin
- Calories: 277
- Fat: 25.7g
- Carbohydrates: 7g
- Protein: 7g
Keywords: sugar free muffin, low carb muffin, keto breakfast recipe, gluten free muffin recipe