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Welcome! Looking for a recipe?

Breakfast Diabetic Friendly Light and Healthy Muffins and Scones

Sugar-Free Almond Berry Muffins

These sugar-free almond berry muffins are packed with protein, delicious for breakfast or a midday snack, and only set you back 130 calories!

Sugar-Free Almond Berry Muffins – Packed with protein, delicious breakfast or snack + only 130 calories each! | thecomfortofcooking.com

I love a morning muffin loaded with the good stuff – juicy berries, fragrant vanilla and crisp almonds – but I’ll pass on the sky high calorie and sugar content that comes with the ones you get at coffeehouses! Did you know that a single Starbucks blueberry muffin clocks in 380 calories and 28 grams of sugar?? Same as eating 26 pieces of candy corn, just for a little perspective!

Sugar-Free Almond Berry Muffins – Packed with protein, delicious breakfast or snack + only 130 calories each! | thecomfortofcooking.com

Instead, let’s make a batch of muffins bursting with flavor from a banana’s natural sugars and your favorite berries! These babies are packed with protein, delicious for breakfast or a midday snack, and only set you back 130 calories.

Sugar-Free Almond Berry Muffins – Packed with protein, delicious breakfast or snack + only 130 calories each! | thecomfortofcooking.com

While these muffins aren’t about to satiate your sweet tooth, they will kick start your morning with a bit more energy. Use almond meal for even more protein!

Sugar-Free Almond Berry Muffins – Packed with protein, delicious breakfast or snack + only 130 calories each! | thecomfortofcooking.com

These almond berry muffins are easy peasy to whip up, and easy to freeze for up to 1 month! Zap ‘em in the microwave and enjoy right away, or slather on some butter or cream cheese to “naughty” up these nice little muffins a bit!

And, if they’re not filling enough for your morning meal, dig into them alongside yogurt or a smoothie, your favorite fruit, turkey bacon, or a hardboiled egg. I love to boil eggs ahead of time, put them back in the carton (shell on), and refrigerate for up to 5 days.

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Sugar-Free Almond Berry Muffins

Yield: Makes about 18 muffins

Ingredients:

Nonstick cooking spray

1 cup all-purpose flour or rice flour

1 cup corn meal or almond meal

1 Tablespoon baking powder

1/4 teaspoon salt

1 ripe banana (The riper, the better. Bananas have lots of natural sugars!)

3 large eggs

1/4 cup vegetable, canola or olive oil

1 cup milk

1 teaspoon vanilla extract

1 cup fresh or frozen berries, your choice (I used a mix of strawberries and blueberries)

3/4 cup sliced almonds

Directions:

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!

Adapted from Kin Community

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38 Comments

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Comments

  1. Joanne says

    January 24, 2013 at 12:50 pm

    I’m with you! All those sugary calories in the morning are just not worth it. But these are perfect for breakfast!

  2. Katrina @ Warm Vanilla Sugar says

    January 24, 2013 at 2:30 pm

    These are so pretty! What a lovely muffin :)

  3. claire @ the realistic nutritionist says

    January 24, 2013 at 4:08 pm

    These are absolutely beautiful Georgia! And I love that they are sugar free!

  4. Jessica @ A Kitchen Addiction says

    January 24, 2013 at 5:29 pm

    I love these. . .perfect for a healthy start to your morning!

  5. Averie @ Averie Cooks says

    January 24, 2013 at 7:06 pm

    I just want to pick out all those berries and eat them! They’d never even make it into the muffins :)

  6. Val says

    January 24, 2013 at 7:23 pm

    You had me at sugar free….how awesome are these beauties.

  7. sarah k @ the pajama chef says

    January 24, 2013 at 7:32 pm

    i’m so impressed these are sugar free! they look amazing. all those berries…wow!

  8. Kelly Senyei (Just a Taste) says

    January 24, 2013 at 8:24 pm

    These are absolutely stunning! And that shot of the bowl of fruit is award-worthy!

  9. From Valeries Kitchen says

    January 24, 2013 at 8:52 pm

    Love the mixed berry idea and that you didn’t skimp on the almond topping. Delish!

  10. Lynda - TasteFood says

    January 24, 2013 at 9:57 pm

    I love my muffins naturally sweetened like this!

  11. Paula says

    January 24, 2013 at 10:11 pm

    I’m inviting myself over for a muffin breakfast!

  12. Carla Walker says

    January 24, 2013 at 10:25 pm

    Your photos are really stunning! And I love what you have done with your website :) So beautifully done. These muffins really look to die for :)

  13. Laura (Tutti Dolci) says

    January 24, 2013 at 11:38 pm

    These muffins are so pretty!

  14. eatgood4life.blogspot.com says

    January 25, 2013 at 12:32 am

    I just saw these over on FB and had to come out and check them out. I love love love that these have almond meal and no added sugar. I need to give this a try and soon!!

  15. Simply Life says

    January 25, 2013 at 2:28 am

    Oh I would love to start my day with these tomorrow!

  16. Julia {the roasted root} says

    January 25, 2013 at 5:15 am

    Yup, I have all the ingredients for these tasty guys in my house right now! Such a delicious, beautiful and healthy muffin!

  17. Guru Uru says

    January 25, 2013 at 9:32 am

    These muffins look divine my friend, perfect for brekkie :D

    Cheers
    CCU

  18. Savory Simple says

    January 25, 2013 at 2:31 pm

    I cannot do sugar in the morning. I could definitely do these!

  19. A SPICY PERSPECTIVE says

    January 25, 2013 at 3:14 pm

    Wow–so pretty and so healthy!

  20. Pam says

    January 25, 2013 at 5:24 pm

    What a great combination of flavors! The almonds on top make them look so pretty.

  21. Monet says

    January 25, 2013 at 6:10 pm

    Hi lovely. Now don’t these look perfect? I need a new muffin recipe…and I’m all about sugar free. Thank you for sharing! I’m missing Austin today!

  22. Jennifer {Mother Thyme} says

    January 25, 2013 at 8:07 pm

    These muffins are fabulous! I love that they are only 130 calories each!

  23. Anne@FromMySweetHeart says

    January 26, 2013 at 7:46 am

    Oh Georgia…these looks wonderful! I love baking with almond meal! And with the banana and all of those luscious berries…I don’t think I’ll miss the sugar! Love your photos….love the color of your muffin papers, too! : )

  24. The Café Sucré Farine says

    January 26, 2013 at 12:31 pm

    These look just wonderful! Love your photos too. I feel (wish) I could reach right into the screen and grab one!

  25. Reeni Pisano says

    January 27, 2013 at 1:03 am

    These are beauties Georgia! Love the banana, berry and almond combination! Great to wake up to.

  26. Honey says

    January 28, 2013 at 5:03 am

    looks very healthy.. i love stuff like that that doesn’t incorporate too much fat or sugar, and it is good for you too. Nice job!

  27. Sassi says

    January 6, 2014 at 7:38 am

    How many Carbs and Sugars do these havew? also, what is the Cholesterol level?
    Thanks

    • Georgia — January 6th, 2014 @ 8:13 pm

      You can look up the nutritional info by entering the ingredients into this form: http://caloriecount.about.com/cc/recipe_analysis.php

  28. Tammy says

    January 25, 2014 at 7:15 am

    Can you use coconut flour instead of the rice flour? I think if going to try it!! Thanks!

  29. Georgia says

    January 25, 2014 at 11:00 pm

    I’ve never substituted coconut flour, but you could give it a try!

  30. Joel Egan says

    March 14, 2014 at 5:17 am

    Just made and tasted them and …. they were soo amazing! I actually used spelt instead of the rice flower and also substituted rice milk instead of the milk. They were still really moist, soft and fluffy.

    This will be my goto sweet treat moving forward. Thanks :-)

  31. Natasha says

    February 23, 2015 at 1:49 am

    I just made these and not sure what I did wrong but a lot of the muffin remained stuck to the paper. Any ideas? I followed the recipe to the letter. They still taste amazing though

    • Georgia — February 23rd, 2015 @ 3:18 pm

      I’m sorry that happened but glad you still enjoyed them! I would just grease your muffin liners more generously next time.

  32. Emma says

    April 10, 2015 at 9:04 pm

    Is 1 TBS of baking powder really correct? That seems like a lot. Is it a typo, maybe? 1 tsp?

    • Georgia — April 10th, 2015 @ 9:23 pm

      Yes, 1 tablespoon is correct.

  33. Denise :) says

    July 3, 2015 at 11:53 am

    These were very good!! i had all the ingredients (I went rice flour/almond meal) except the sliced almonds, so I switched out the vanilla extract for almond. And I used freshly picked blackberries. Very YUMMY! Thanks for sharing! :)

  34. Denise :) says

    July 3, 2015 at 11:54 am

    Oh yeah — and I used coconut oil for the oil. Do you hate it when people tell you how good your recipe was and then tell you how they changed it up??! Sorry! :)

  35. Scott says

    September 28, 2017 at 7:12 pm

    You are a very intelligent person!

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Welcome to The Comfort Kitchen. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh, frugal and family friendly. Thanks for visiting! (read more)

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