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Sugar Free Raspberry Chocolate Chip Muffins | Can't Stay Out of the Kitchen | these delectable #muffins are #SugarFree & #GlutenFree & use #healthy ingredients including #oatmeal #ChocolateChips & #raspberries. Excellent option for #diabetics or those with #Celiac. This #recipe can also be made with regular sugar & flour if you desire. So good for a weekend, company or #holiday #breakfast or #brunch. #SugarFreeRaspberryChocolateChipMuffins

Sugar Free Raspberry Chocolate Chip Muffins

Teresa Ambra
Sugar Free Raspberry Chocolate Chip Muffins are a real indulgence. These delectable muffins use healthy ingredients including Monk Fruit Sweetener and gluten free flour along with sugar free chocolate chips. Raspberries and chocolate add the touch of decadence that makes these muffins irresistible. While these muffins are great for diabetics or those with Celiac, you can also make them with regular flour and sugar with fantastic results. Great for a weekend, company or holiday breakfast.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 20
Calories 240 kcal

Equipment

  • 2 12-tin regular-sized muffin tins
  • paper liners
  • 2 large mixing bowls
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 colander
  • 1 whisk
  • 1 pastry blender
  • measuring cups
  • measuring spoons

Ingredients
  

MUFFINS:

  • 2 cups gluten free flour (I used King Arthur)
  • 1 cup Monk Fruit Sweetener
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup half-and-half or whole milk
  • 1/2 cup salted butter melted (1 stick)
  • 1/2 cup sour cream
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 2 cups fresh raspberries washed gently (12-ounces)
  • 1 cup sugar free chocolate chips

STREUSEL TOPPING:

  • 6 tbsp. gluten free flour (I used King Arthur)
  • 6 tbsp. Monk Fruit Sweetener
  • 6 tbsp. old-fashioned oatmeal (dry)
  • 4 tbsp. salted butter cold (1/2 stick or 1/4 cup)
  • 1 cup sugar free chocolate chips (I used less)

Instructions
 

MUFFINS:

  • Line two 12-tin regular muffin pans with paper liners.
  • Spray the liners with cooking spray; set aside.
  • In a large mixing bowl combine gluten free flour, monk fruit sweetener, baking powder, baking soda and salt.
  • Stir in chocolate chips; set aside.
  • In a medium mixing bowl combine half-and-half or milk, melted butter, sour cream, egg and vanilla extract.
  • Whisk until well combined.
  • Rinse raspberries gently in colander with cold running water.
  • Drain and pat dry gently between layers of paper towels.
  • Add liquid measure to dry mixture along with the raspberries.
  • Stir only until moistened.
  • Do not overmix.
  • Fill 20 muffin liners completely full with muffin mixture.
  • Top with Streusel Topping.
  • Press the streusel topping ingredients into the tops of the batter slightly so crumbs adhere.
  • Add chocolate chips on top and press lightly into streusel topping. 
  •  Bake at 425º for 5 minutes.
  • Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.

STREUSEL TOPPING:

  • Combine gluten free flour, monk fruit sweetener and oatmeal in a medium mixing bowl until well mixed.
  • Cut in butter with a pastry blender until coarse crumbs form.
  • Sprinkle evenly over top of muffins.
  • Press mixture lightly into batter so the topping adheres to the batter.
  • Then add 16-18 chocolate chips over top of each muffin.
  • Again, press the chocolate chips into the streusel topping gently so they adhere to the ingredients.

Notes

NOTE: I used two 7-ounce bags HU (Get Back to Human) No added sugar chocolate chips without erythritol. The four ingredients include organic cacao, organic date, organic cocoa butter and organic vanilla bean.
 
NOTE: I used Super Life Stevia and Monk Fruit Sweetener. One 8.8-oz. bag is approximately one cup. This product is erythritol free and sucralose free.
 
NOTE: I purchased the King Arthur gluten free flour, Monk Fruit Sweetener and the HU sugar free chocolate chips at our local Walmart.
 
NOTE: I did not use the complete bag of chocolate chips for the topping.
 
NOTE: If your chocolate chips are not very sweet, you may find it necessary to increase the monk fruit sweetener to 1 ½ cups.
 
© Can’t Stay Out of the Kitchen

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 262mgPotassium: 50mgFiber: 4gSugar: 2gVitamin A: 312IUVitamin C: 3mgCalcium: 80mgIron: 2mg
Keyword breakfast, chocolate chips, gluten free, monk fruit sweetener, muffins, raspberries, sugar free
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