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. They have a corn bread feel to them and can be made sweet or savory!
Table of Contents
Your new favorite breakfast recipe: keto muffins
This sugar-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 paleo 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.
All about the ingredients
- 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.
- Almond flour is a wonderful low-carb option, it’s delicious and easy to source. You can also use hazelnut flour!
- Baking powder to give these beauties rise, get my grain-free recipe to keep these muffins paleo.
- Ghee or softened grass-fed butter for amazing buttery flavor! If you’re dairy-free use the Nutiva Butter Flavored Coconut Oil.
Fun variations for breakfast muffins
- Add 1 teaspoon lemon zest, 1 cup blueberries and 1/2 cup of granulated sweetener of choice to make these blueberry muffins.
- Add 1/2 cup chocolate chips and up the sweetener if you wish for chocolate chip muffins.
- Add in 1 cup mashed banana and 1/2 cup walnuts for banana muffins
- Skip the vanilla, add in dried herbs, a splash of vinegar and chopped nuts or bacon for a savory muffin!
Step by Step Instructions
Start by whisking together your dry ingredients in a bowl. You want to make sure all the clumps are out. Then make a well in the center.
Crack the eggs into the well, add in the melted ghee, stevia, and vanilla extract. It works best when the eggs are at room temperature! Start by mixing the eggs and oil and vanilla together with a whisk then folding in the dry ingredients.
Once well incorporated, divide the mix into nine muffins! Make sure your muffin tin is lined and you distribute the mix evenly.
Bake until golden brown, they will puff up look crusty on the outside! Let cool and enjoy!
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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Sugar Free Breakfast Muffins (One Bowl, Keto, Grain-Free, Gluten-Free, 30 Minute Recipe)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: Muffin
Description
Buttery and delicious breakfast muffin that are grain-free and sugar free.
Ingredients
- 2 cups fine almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1 scant teaspoon fine salt
- 6 scoops Pyure Stevia extract (1/4 tsp)
- 3 large eggs
- 1/2 cup melted ghee (or coconut oil)
- 2 teaspoons vanilla extract
Instructions
- 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 or until puffed up and golden.
- Remove from the oven, let cool and enjoy.
- Store in an airtight container in the fridge for a week. Toast to reheat.
Recipe Notes:
- See post for ingredient info and variations.
- If you don’t do stevia 1/2 cup granulated sweetener of choice will work.
Nutrition
- Serving Size: 1 muffin
- Calories: 277
- Fat: 25.7g
- Carbohydrates: 7g
- Fiber: 3.5g
- Protein: 7g
Stephanie Vedder says
In the over now! Can they be frozen?
Hazel says
Yes, I think so.
Andrea says
Thank you so much for sharing your recipe! I made these using coconut oil instead of ghee and the batter was very thick, difficult to stir so I added zest and juice from one lemon and it helped a teeny bit. I then added almond milk to get it to be more of a batter but it was still very thick and crumbly. I folded in frozen blueberries. I was able to fill 12 muffin cups. Took about 27 minutes to bake and the coconut oil was bubbling up on the edges of the muffins and I ended up with a little puddle of coconut oil in the bottom of each muffin cup. The muffins are still good but are a bit dry and crumbly. I’m thinking maybe the brand of coconut flour I used must be different than what you used. Is your muffin batter usually very thick and crumbly? Thanks again!
Sara says
How much yacon syrup would you substitute for the stevia?
Cristina Curp, FNTP says
I use 3 tbsp
Maggie says
Is there a way to be AIP without the eggs? I need a sub for the eggs…thank you!
Cristina Curp, FNTP says
This recipe isn’t AIP. It’s paleo or keto, but AIP is nut free, does not include eggs or ghee. For AIP recipes use the recipe page to sort via dietart needs
Maryanne says
I added lemon zest, juice, and blueberries and they were so good! Texture is just right. Will definitely make these again!
Cristina Curp, FNTP says
Oooo yeah love those additions!
Lucy says
Couldn’t sleep, so read your email at 4am, worked out I had all the ingredients for blueberry version, so started making them at 5am. Husband (and me) were very delighted to enjoy these with our breakfast coffee! They taste awesome xxx
Cristina Curp, FNTP says
Love that! Sorry you couldn’t sleep!
Lucy says
I have to add that I have been making these weekly since I found it. I used almond meal by mistake the first time (something to do with the early morning 😉 ) but I’ve loved it so much I keep using almond meal. So many variations! Blueberry, banana, strawberry and lime, mango! Love love love this recipe!
Cristina Curp, FNTP says
YASSSS!!!!
Judy says
Hi Cristina,
Thank you for your efforts!
These just came out of the oven. The batter tasted good. I used the suggestion of one poster and used some cornbread extract. Your suggestion for 10 drops Nu Naturals stevia drops is right on target.
This seems like a good base recipe for different flavors.
I would prefer a fluffier muffin. Did you try this recipe with baking powder, instead of baking soda? I bake a lot. Baking soda needs an acid to activate; this recipe didn’t use any acidic ingredients. I used freshly opened package of baking soda.
Thank you! I will check back here before changing the recipe.
Cristina Curp, FNTP says
Hi Judy, do you do a lot of paleo baking? Because it’s different than regular baking. Without starch in this recipe, it’s not going to super fluffy. I have a grain-free baking powder recipe on the blog, you can use that and see if you get a fluffier result, or you would beat the eggs longer.
Khadz says
Hi.
Can these be easily made into a savoury muffin?
Cristina Curp, FNTP says
Absolutely! Try adding in rosemary and garlic! Leave out the stevia.
Judy M says
Thank you ever so much for a stevia muffin recipe! I’m getting diarrhea from sugar alcohols. Very confused about what to eat now.
The link to your newsletter doesn’t work. I’m not on social media. How can I sign up?
I use NuNaturals Nustevia drops. Can you help me figure out how much of this to use? I just can’t buy another product right now. Hubby is trying to use up the Swerve, Lakanto, and Allulose. I also have lots of “flours” from my former low carb diet.
Thank you!
Cristina says
The pink cursive letters on my homemade that say “sign up” are for my newsletter, they work, just checked it.
I’m not familiar with those stevia drops, but if its drops and not powder I would say 10-20 drops. Start with 10 to err on the side of caution as this recipe isn’t meant to be very sweet.
Judy says
Thank you! At least I have a starting point. This is a big change in my diet
Maya says
I’m going to make these!! The stevia I have is the Truvia brand – would the measurements for the stevia be different?
Cristina says
Is it their blend or pure stevia? look at the ingredients