So, it’s 10:30 PM, I’m hungry, and my whole dinner cycle is completely off because I slept through half the day. You know that moment when you wake up, look at the time, and your stomach just whispers, “Do something.” That was me.

Now I’m standing in the kitchen thinking, What quick snack can I make that won’t send my blood sugar all over the place? And then it clicks.  I still have the sugar-free chocolate chips I just bought. Immediately, I’m like, Perfect. Tonight is the night to finally test that double chocolate muffin recipe I’ve been tweaking.

The best part? It took 32 minutes to mix everything together. Lupin flour (which I’m slowly becoming obsessed with), a little cocoa, the sugar-free chips, and 100% dark chocolate for that extra rich flavour. Into the oven it went.

And when I tell you… the result shocked me. Soft, chocolatey, warm, and so satisfying. One of those snacks where you take a bite and nod to yourself like, Yeah, I did that.
Even better , my blood sugar stayed under 100 an hour after eating it, which is exactly what I aim for at night. That steady, stable feeling after a treat? I love it.

What makes this muffin such a win is how balanced it is: the lupin flour brings protein, the cocoa and chocolate bring antioxidants, and the fiber helps slow digestion,  perfect for anyone trying to be mindful of blood sugar or managing PCOS symptoms in a way that feels realistic and enjoyable.

Honestly, this recipe might become one of my late-night regulars. You’ve got to try it and let me know what you think. If you love chocolate the way I do, this one will not disappoint.

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Nutritional Value (Per Serving- 11 cupcakes )

^{This is focused on educational and informative values of ingredients used in the recipe}

• Calories: 136 kcal
  
  
• Protein:  3.9g total is 3.9 * 11
  
  
• Fiber: 4.5g total is 4.5 * 11
  
  
• Carbs :  13.3 g (8.8 g net)

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Disclaimer

^{PCOSgirlies is not a dietician. All recommendations are based on personal experience and estimated nutritional values. Please consult with a healthcare professional for personalised advice.}

‍Recipe  Prep Time   ‍

10 minutes        

Cook Time

 22  minutes       

Total Time   

32 minutes

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Recipe List

Dry Ingredients 

• 3/4 cup all-purpose flour 
• 1/4 cup lupin flour 
• 3 tbsp oat fiber 
• 1 tbsp vital wheat gluten 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp ground cinnamon 
• Pinch of salt

Wet Ingredients 

• 4 squares dark chocolate (about 28 g), melted 
• 1 tsp coconut oil / vegetable oil
• 1/4 cup butter (melted, added with chocolate) 
• 1 large egg 
• 1/2 cup almond milk 
• - 1/2 cup allulose + 2 tbsp 
• - 1 tsp vanilla flavor 
• Mix-ins 
• - 3 tbsp white chocolate bites (for half the batter) 
• - 3 tbsp dark chocolate bites (for the other half) 

How to Prep 

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• Preheat the oven to 350°F (175°C). Line or grease a muffin tin (makes ~8 muffins). > I like to use ramekin bowls so I can eat straight for them 
•  In a heatproof bowl, melt dark chocolate, coconut oil, and butter in microwave bursts, stirring until smooth. 
•  In a separate bowl, whisk together the all-purpose flour, lupin flour, oat fiber, vital wheat gluten, cocoa powder, baking powder, baking soda, cinnamon, and salt. 
• Whisk the egg, almond milk, allulose, and vanilla into the melted chocolate mixture until smooth.
•  Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing. 

Split the batter into two bowls: 

•  Bowl 1: Fold in dark chocolate bites. 
• Bowl 2: Fold in white chocolate bites. 
• Scoop the batter into the muffin tin, filling each cup about 3/4 full. 
• Bake for 20–23 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate spots are fine). 
•  Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling ( if using muffin tins) .. I am using ramekin bowls so no need to transfer.

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Tried OR Recreated This Recipe?

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