These were invented with more of a focus on 'whole foods' rather than being strictly Low Carb. I use spelt flour for a lot of the baking I do for the kids, it acts a lot more like flour but has a better nutritional profile and is more of an ancient grain. I use a mix of wholemeal and white organic spelt. If you are after a Low Carb version follow the link: Dark Chocolate Grain Free Muffins 


Prep time: 15mins

Cook time: 20mins

Serves: 12 standard muffins



  • 1 cup spelt
  • 2 heaped scoops Chocolate 180 (or use extra 1/2 cup spelt)
  • 2 tsp baking powder
  • 1/3 cup cacao or quality cocoa
  • 1/8 tsp stevia (only if not using 180)

  • 120g butter
  • 2 eggs
  • 1 cup natural unsweetened yoghurt (or coconut cream)
  • 1/2 cup milk (or non dairy substitute)
  • 1 tsp natural vanilla extract
  • 3 Tbs pure maple syrup
  • 12 squares chopped dark (at least 70%) chocolate



  1. Sift dry ingredients into a bowl (don't sift the 180 unless you want to get rid of the sesame seeds in it), stir through chocolate.
  2. Melt butter in a pot over medium heat, remove from heat and whisk in yoghurt, milk, eggs and maple syrup.
  3. Pour wet ingredients into dry and fold together until just just combined (do not over mix!).
  4. Spoon into muffin cases
  5. Bake at 160c for 15-20 mins until firm to the touch