Sugar-free Almond Berry Muffins

Serving 18 people

45 min


  • almond meal 1 cup corn meal or almond meal
  • almonds 3/4 cup sliced almonds
  • baking powder 1 Tablespoon baking powder
  • banana 1 ripe banana (The riper, the better. Bananas have lots of natural sugars!)
  • berries 1 cup fresh or frozen berries, your choice (I used a mix of strawberries and blueberries)
  • eggs 3 large eggs
  • milk 1 cup milk
  • olive oil 1/4 cup vegetable, canola or olive oil
  • rice flour 1 cup all-purpose flour or rice flour
  • salt 1/4 teaspoon salt
  • vanilla extract 1 teaspoon vanilla extract
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How to make it

  1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners and grease with nonstick cooking spray. Set aside. In medium bowl, whisk together flour, corn meal, baking powder and salt. Set aside.In a large bowl, mash banana with a fork, then whisk in eggs, oil, milk and vanilla. Gradually add the dry ingredients to the wet mixture, being careful not to over mix.Fold in berries, just until combined. Portion out into the muffin tin, filling about 3/4 full. Top each with 1 Tablespoon of sliced almonds.
  2. Bake until golden brown and a toothpick comes out clean, about 15-20 minutes.Once cooled, muffins can be stored in a resealable bag or container and placed in the freezer. Will keep for 1 month frozen.Enjoy!