Sugar Free Muffins: Cococan Chocolate Muffin Recipe

May 30, 2015


1Preheat the over to 400 Degrees Fahrenheit. Grease the bottoms of 12 muffin tray slots with shortening, and then spray tray with cooking spray.

2In a large bowl beat together the eggs, agave, milk, and vanilla together. Once well mixed, add in flour, cocoa, baking powder, salt, and pecans.

3Pour mixture into trays, and then bake for 20-25 minutes until the muffins are golden brown. Wait for 5 minutes after they are done cooking, and then remove them from the trays.


3/4 Cup of Pecans.

3/4 Cup of Coconut Milk (Or any other type of Milk Substitute, such as Rice Milk, Almond Milk, or just Milk)

3/4 Cup of Agave Nectar

1 Egg

1 3/4 Cups of Flour

1/2 Cup Cocoa

1 Teaspoon of Baking Soda

1 Teaspoon of Vanilla

1/4 Teaspoon Salt

This recipes originally has 3/4 cup of brown sugar, and 3/4 cups of chocolate chips.

I have replaced the brown sugar with Pecans for texture, and Agave Nectar for Sweetness.

If you would like to add chocolate chips to the recipes, you can add 3/4 of a cup of them to make this recipe even tastier!