Sugar-Free Almond Berry Muffins
Sugar-Free Almond Berry Muffins might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 18 and costs 51 cents per serving. One serving contains 162 calories, 5g of protein, and 11g of fat. From preparation to the plate, this recipe takes about 45 minutes. This recipe from The Comfort of Cooking has 2710 fans. A mixture of almond meal, salt, berries, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 42%. Almond Flour Berry Muffins {Gluten Free}, Skinny Double Chocolate Muffins-Vegan, Gluten Free, Dairy Free, Egg Free and Refined Sugar Free, and Almond Berry Muffins are very similar to this recipe.
Servings: 18
Ingredients:
1 cup corn meal or almond meal
3/4 cup sliced almonds
1 Tablespoon baking powder
1 ripe banana (The riper, the better. Bananas have lots of natural sugars!)
1 cup fresh or frozen berries, your choice (I used a mix of strawberries and blueberries)
3 large eggs
1 cup milk
1/4 cup vegetable, canola or olive oil
1 cup all-purpose flour or rice flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Equipment:
muffin tray
whisk
bowl
oven
toothpicks
Cooking instruction summary:
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.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!
Step by step:
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!
Nutrition Information:
covered percent of daily need
