Sugar Free Muffin recipe

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These tasty fluffy Sugar Free muffins are full of healthy grains and perfect for school lunch boxes, providing long lasting energy to your kids. Very easy to throw together and easy to change ingredients to suit your dietary needs or whatever you have available in your pantry.

I have been making these muffins with frozen berries for a while, they taste great like that. Recently I saw a new product, Coconut Spread, it is coconut, coconut oil and coconut nectar and tastes like a toffee, 30% natural sugars. There is a picture attached, I got it at Woolworths, Asian aisle. Added to these muffins instead of fruit it melts in adding pockets of sweet gooeyness!

For more Sugar Free Kids recipes we love the I Quit Sugar Kids cookbook, have a look

Sugar Free MuffinsSugar Free MuffinsSugar Free MuffinsCoconut Spread

Sugar Free Muffins

By July 1, 2013

These tasty fluffy Sugar Free muffins are full of healthy grains and perfect for school lunch boxes, providing long lasting energy to your kids

Prep Time : 10 minutes. Cook Time : 25 minutes Yield : 12 Allergens : , , ,

Rating 3.88 stars - based on 16 review(s)


  • Spelt Flour - 1 cup (I use wholemeal Spelt but this can be substituted with any flour)
  • Oats - 1 cup (I use 5 grain porridge or organic rolled oats)
  • Baking Powder - 1 teaspoon
  • Baking Soda - 1 teaspoon
  • Natvia - 2 Tablespoons (or Stevia Powder)
  • Cinnamon - 1 heaped teaspoon
  • Salt - A large pinch
  • Coconut Cream - 3/4 cup (any milk can be used here)
  • Butter - 50g butter (can substitue with 1/4 cup Coconut Oil for Dairy free)
  • Apple Puree - 1 cup (I use either Spiral Foods or Aldi unsweetened apple puree)
  • Eggs - 2 XL Eggs
  • Vanilla Extract - 1 teaspoon
  • Coconut Spread - 3/4 cup This is a new product from Spiral Foods, available in the Asian section of Woolies. Another great and filling option is Frozen Berries
  • Pistachio - Optional: about 1/4 cup for the topping only, Almond Meal or Desiccated Coconut also work well


  • Preheat oven to 180C fan forced
  • Add 12 patty pans to muffin tray and spray with coconut oil
  • Add shelled Pistachio to your food processor and pulse a few times them set aside
  • Add all dry ingredients (not the Pistachio) to the food processor and blend on medium high speed for a few seconds - this will sift your flour for you! and chop the oats into smaller pieces
  • Add wet ingredients to the processor and blend on medium for about 10 seconds until all combined (the Coconut Spread or Frozen berries will still be partially formed, this is perfect)
  • Spoon into Muffin pans
  • Sprinkle your chopped pistachio on top, or desiccated coconut is great if you are nut free
  • Bake for 25 minutes and test with a tooth pick - it should come out clean
  • Perfect fluffy muffins for breakfast or snacks for a healthy long lasting energy kick
  • Enjoy xoxSha
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26 Responses to Sugar Free Muffin recipe

  1. Joanne Donohue

    My 2yo daughter and I baked these muffins this morning and ate them for morning tea. So delicious!
    I used frozen berries, but will try the coconut spread next time.
    Thank you Sha 🙂

    • Sha

      Wow Joanne. Thanks for your message. So glad you loved them xoxSha

  2. Jane

    Thanks again Sha I’ve now made these twice and they are great. They’ve officially replaced Stephanie Alexander’s recipe as my basic muffin recipe!

    • Sha

      Wow Jane. Thanks so much for the message. That ha put a huge smile on my face!

    • Jane

      the knowledge you share is wonderful and certainly greatly appreciated in our home. I’m working my way through your recipes….cookies next!

  3. Gracie

    Hi there, I’ve been experimenting with this recipe and have come up with another tasty sugar free muffin. I love it and hope you do too:

    Sugar free banana, coconut & walnut muffins

    Makes 6


    1/2 cup SR flour
    1/2 cup oats
    1 heaped teaspoon cinnamon
    ¼ cup desiccated coconut
    ½ cup chopped walnuts

    2 ripe mashed bananas
    2/3 cup milk
    25 g butter
    1 egg (beaten lightly)
    1 tspn vanilla essence
    ¼ cup chopped up frozen strawberries/berries

    ¼ cup walnuts for the topping only


    1. Preheat oven to 190 C fan forced

    2. Add 6 patty pans to muffin tray and spray with oilj

    3. Chop extra walnuts and reserve for later

    4. Add all the dry ingredients in a large bowl and combine well

    5. Melt the butter

    6. Add all the wet ingredients in a small bowl and mix well

    7. Add the dry to the wet and mix till just combined.

    8. Spoon into muffin trays.

    9. Sprinkle with walnuts

    10. Bake for 25 minutes


    • Sha

      Thank you very much for sharing Gracie!

  4. Victoria

    My first batch (with coconut spread) are in the oven right now, they smell sooo good. Do you think they will freeze well? If so, I’ll make another batch with the berries right now too, while I’m on a roll.
    Just discovered your website recently, have already made and loved the cookies and raw balls (I added juice of a lemon and some protein powder and they were delicious). Can’t wait to try out all the other recipes. Eggplant cake next, I think… thank you. x

    • Sha

      Thanks Victoria. So lovely to hear you’re enjoying. I think the muffins will freeze just fine.

      • Victoria

        These are so delicious! Half will be eaten today, half in the freezer now and about to start the next batch. Too yummy. Thank you for these lovely sugar free recipes. x

  5. Angela

    oh wow. So yummy. This is the first muffins I love and will always bake. Thanks

    • Sha

      Thanks so much Angela. And best of all they are healthy!

  6. devina

    Hi. Just wondering why the coconut spread i bought has seperated. Ive got half a jar of oil and bottom half the toffe like thing.

    • Sha

      Hello devina. Great question as you may not be the only one wondering! It is completely normal as in the hot weather the coconut oil in the spread turns to liquid and will separate from the coconut nectar and coconut in the jar of coconut spread. Just give it a good stir before using it. Enjoy

  7. Lee Smith

    Oh Wow….. Have just put these in the oven and am licking the bowl myself yummmmmm can’t wait for 25min 🙂

    • Sha

      I’m sure you’ll love them Lee. Thanks for your message!

  8. Micky

    Sha, these rock!
    Made the dairy & nut free option on a hot day so my mix was quite runny . My spoon into muffin pans was more a ‘ladle into muffin pans’. I also got 24 out of this mix with an 18min bake time. I just didn’t think they were going to work out. What a fab surprise – light, moist and delicious.

  9. Lisa

    Sha, thank you for this recipe, i make these almost every week for my kids lunch boxes. I use your recipe, or an abridged version based on what is in my cupboard, but they are always tasty and well loved in my house.

    • Sha

      Hi Lisa, that is fantastic! You sound like you cook just like me by using what you have, it is so handy!

  10. Lauren Woodall

    My first batch are in the oven smelling amazing. I used mixed berries instead of coconut spread, however the batter turned out a little purple, must of over mixed.


    • Sha

      Hi Lauren, thanks for your message, I love the berry version the best!

  11. katie

    Hi Sha!
    Just stumbled across your site searching for healthier cooking alternatives for my family. I am was a chef before having my children so i know how to cook. But my cooking style is full of fat and sugar. Thanks for the adapted recipes I am sure my family’s health will benefit. Katie

    • Sha

      Thanks for your lovely message Katie

  12. Maddy

    Hi, Sha
    I’m recently new to sugar free (as in this week) and I was just wondering what flours you would recommend as an alternative to spelt. Love your recipes!

  13. Bree

    Love your website Sha!!
    Do you think it would work to use the coconut spread as icing???

    • Sugar Free Kids
      Sugar Free Kids

      absolutely, it would make a great icing, thanks for your kind message

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