Blood Sugar–Friendly Chocolate Chip Muffin Recipe (with or without sourdough discard)

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Rich, chocolatey, and surprisingly wholesome.

There’s something deeply comforting about a chocolate muffin fresh from the oven — especially when it’s soft, dark, and a little indulgent without spiking your blood sugar.

This Blood-Sugar–Friendly Chocolate Chip Muffin recipe is a delicious way to use up a bit of sourdough discard or none at all — the substitute below keeps them just as tender and rich. Almond flour, Greek yogurt, and cacao make them moist and satisfying, while smart swaps like allulose or monk fruit sweetener keep them low in sugar.

Perfect for breakfast, an afternoon treat, or a cozy brunch addition — especially with a glossy chocolate glaze or sprinkle of flakes of sea salt on top.

Print Recipe

Blood Sugar–Friendly Chocolate Chip Muffin Recipe

Adapted from the Double Chocolate Sourdough Muffins by Little Spoon Farm.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12 muffins

Total Time: 30 minutes

Equipment

As an Amazon Associate, I may earn from qualifying purchases. I only recommend products I use and love in my own kitchen. (this kit comes with a funnel, labels, and twine)

• 12-cup muffin tin (standard size)

• Parchment or silicone muffin liners

• Two Glass Mixing Bowls (one large, one medium)

• Whisk

• Silicone Spatula

• Measuring cups and spoons

• Kitchen scale (optional but recommended for accuracy)

• Cookie scoop or ice cream scoop (for even muffins)

• Small heatproof bowl (if making the chocolate glaze)

• Wire rack

Ingredients

Dry Ingredients

1 ¾ cups (180 g) almond flour

¼ cup (30 g) coconut flour or oat fiber

½ cup (45 g) unsweetened cacao powder

2 tsp baking powder

½ tsp baking soda

1 tsp fine sea salt 

Wet Ingredients

½ cup (125 g) unfed sourdough starter discard

or ½ cup full-fat Greek yogurt + 2 tbsp almond flour (for non-sourdough version)

½ cup (120 g) avocado oil or olive oil

½ cup (100 g) allulose or monk fruit sweetener

2 large eggs

¾ cup (180 g) Greek yogurt

¼ cup (60 g) unsweetened almond milk

2 tsp vanilla extract

Add-ins

¾ cup (125 g) dark or sugar-free chocolate chips (I use Hu Gems or Lakanto)

Optional: 2 tbsp chia seeds or ground flax

Optional Glaze

¼ cup (40 g) sugar-free chocolate chips, melted with 1 tsp avocado oil until glossy

Instructions

1. Preheat the oven to 425°F (218°C). Line a muffin tin with parchment or silicone liners.

2. In a large bowl, whisk together 1 ¾ cups almond flour, ¼ cup coconut flour, ½ cup cacao, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp salt.

3. In another bowl, whisk ½ cup sourdough discard (or substitute), ½ cup oil, ½ cup sweetener, 2 eggs, ¾ cup Greek yogurt, ¼ cup almond milk, and 2 tsp vanilla until smooth.

4. Pour the wet mixture into the dry and stir until just combined. Fold in ¾ cup chocolate chips and optional seeds.

5. Scoop batter to the top of each liner. Bake 5 minutes at 425°F, then reduce oven to 350°F (176°C) and bake another 15–18 minutes, until a toothpick comes out clean.

6. Cool completely before glazing or removing from the pan.

7. (Optional) Drizzle with the warm chocolate glaze and let set before serving.

Approx. Nutrition (per muffin):

Calories: 220 | Protein: 9 g | Net Carbs: 6 g | Fiber: 5 g | Fat: 16 g | Glycemic Load: ~2–3

Blood Sugar–Friendly Notes

• Sweeteners: Allulose and monk fruit won’t spike blood sugar and bake beautifully.

• Flours: Almond + coconut flours give structure, fiber, and healthy fats.

• Chocolate: Choose 70%+ dark or sugar-free chips for deep flavor without added sugar.

Storage

Store in an airtight container in the fridge up to 5 days, or freeze up to 2 months.

Warm gently before serving for that fresh-from-the-oven texture.

Serving Suggestions

• Warm with a smear of Greek yogurt and a few raspberries for a balanced breakfast.

• Pair with your morning coffee or matcha — the chocolate + bitterness combo is pure comfort.

• Slice and add a spoonful of cottage cheese for extra protein (trust me — it works).

• Crumble over a bowl of unsweetened yogurt with cacao nibs for a high-fiber snack.

• Top with the optional chocolate glaze and a pinch of flaky sea salt for a brunch-worthy treat.

• Serve alongside a savory breakfast (eggs, smoked salmon, greens) to keep blood sugar steady while still enjoying something sweet.

These muffins are one of those small pleasures that make the week feel a little softer — rich enough to satisfy a chocolate craving, nourishing enough to enjoy anytime.

Whether you use sourdough discard or the easy no-sourdough swap, they bake up tender, deeply chocolaty, and naturally blood sugar–friendly.