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
Rebecca says
I made these and they came out perfectly! So easy, I will definitely be making these a lot. Do you happen to know what the net carbs are if we follow the recipe exactly?
Cristina says
Yeay! I love this recipe so much! Yes, fiber is 3.5g per muffin, so net carbs are 3.5g
Mom2one says
I got so excited when I saw this recipe because I too can’t do the sugar or the sugar alcohols for the very reason you avoid! But alas, I can no longer have the nuts or copious amounts of almond flour, mainly due to very high oxalates and histamines. I thank you, however for referencing the pure organic stevia brand! I will be trying it in my nut free recipes. 🙂
Cristina says
I’m glad you found the apple bread recipe 😉
DeLynn White says
I have added a few drops of corn extract to these to make corn bread muffins.
Cristina says
yummmm
Leatha says
How long should I bake if I make these as mini muffins?
Cristina says
Start with half the time, add 5 minutes as needed
Guy says
Can you recommend an alternative to almond flour?
Cristina says
Hazelnut Flour or another nut flour. Coconut won’t work for this recipe.
Libby says
I added blueberries and used Lakanto. So SO good. My elderly MIL needs to gain some weight, and I knew just where to come for GOOD, WHOLE, healthy food to help her!
Heather says
These were delicious! The only downfall – I can’t keep them around because my husband is obsessed!
Bianca says
Any idea for subbing in spelt instead of almond?
Cristina says
No, I don’t use grain flours. But I’m sure you can google that, look up spelt to almond flour conversion chart.
Mariam says
Hi! I have Lakanto Monk Fruit Baking Sweetener in my pantry. What amount should I be using? Thanks. 🙂
Cristina says
1/3 cup I’d say
Carla says
Do you think gelatin would work in place of the eggs?
Cristina says
I don’t think so
Debbie says
Super yummy. I used raw sugar (not a stevia fan) as a substitute added nuts and banana.
Heather says
Looks so good. Wondering how much sugar to use if using coconut sugar in place of stevia?
Cristina says
1/4 to 1/2 cup
Julie says
I’m about to make these, but I’m wondering if these are mini muffins or regular size muffins? They look kinda small in the pics. Could you clarify for me please so I prep the right muffin pan?
Cristina says
regular muffins size
Jackie says
Oh yay! I am a lover of muffin smells too! Our family is starting to shift away from relying on so many grains so I was thrilled to find your recipe! I have all the ingredients on hand so I think I will make a batch today! Thanks!
Cristina says
Lovely!! Enjoy!
Karen says
Is the 6 scoops in the recipe supposed to read 6 drops?
Can’t wait to try these.
Cristina says
The stevia I used is the powdered kind, single ingredient, it comes with a mini scoop, 6 scoops equates 1/4 tsp
Katherine Lambert says
What would be a equivalent using liquid stevia drops? Also do you feel that the silicone baking liners (and other silicone products) are safe and reliable enough over time not to breakdown and leach some pretty toxic substances? I love using the muffin liners especially but wonder about their safety. Thanks!
Cristina says
It depends on the kind of liquid stevia. What type are you using?
I like silicone liners because they’re environmentally friendly. I guess I don’t use them often enough to worry about leaching. I don’t really bake a lot.
Keegan Ziemba says
Do you have any recommendations to sub the coconut flour?
Cristina says
You could try cassava flour in equal amounts, or add in an extra cup of almond meal… but I haven’t tested modifications.