Deliciously seasonal, these diabetic-friendly, crumble topped, Blackberry Banana Muffins are gluten-free, refined sugar-free and only have a 4g net carb count per muffin! They make the perfect snack, a quick on-the-go breakfast or even a delicious after-lunch treat.
We are so lucky where we live to have an abundance of blackberry bushes. So every August and September you can normally find me foraging for these succulent little berries. However, if you aren’t surrounded by brambles then thankfully the UK supermarkets always have a good supply.
One thing I will always make with my haul is an apple and blackberry crumble. And of course, I use my Apple Crumble with Oats recipe. I just add a good scattering of blackberries on top of my stewed apples before adding the crumble top and baking.
But as my default is a tasty crumble I thought what better way to enjoy this wonderful seasonal fruit than combining my sugar free crumble topping with a blackberry banana muffin? So read on to find out more about baking with almond flour and sugar substitutes, how to make blackberry muffins and my top tips to get the perfect muffin everytime!
Why these Blackberry Banana muffins are so good
These blackberry muffins really make an exceptional treat. From their incredible flavour combination to their moist texture and hidden pockets of juicy berries, they will truly leave you craving more.
But here are some more reasons you should try this recipe:
- It’s a great basic almond flour banana muffin recipe – you can easily switch the berries and additional flavourings to suit you.
- Easy to make – Once you have got used to the 3 main stages of this recipe it is an easy batter to make in no time at all.
- Nutritional Powerhouses – Besides being irresistibly delicious, these muffins pack a nutritional punch too! Bananas provide essential vitamins like potassium and vitamin C, while blackberries offer antioxidants and dietary fibre known for their health benefits.
- Great for breakfast and snacks – these muffins are wonderful any time of the day and if you need a quick snack or breakfast on the go they can easily be grabbed from the fridge.
- Gluten-free – The use of lmond flour instead of wheat flour means these sweet treats are 100% gluten free
- Low Carb Count – The use of almond flour and xylitol drastically reduces the carb count of these muffins. Blackberries also have a low glycemic index which means that they are less likely to spike blood sugar levels.
Read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING in the article below!
This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.
Using Sugar Alternatives in Muffins
In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.
This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.
You can find a list of my recommended products that I use on my shop page!
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
What you will need to make blackberry muffins
Almond flour/ground almonds
- Adds an extra nutty flavour and is a great no-carb-count and gluten free option
- Most UK supermarkets sell ground almonds but it can be a bit more expensive.
- You can find a list of my recommended products that I use on my shop page!
- I use Gluten-free
- Essential for adding air and lightness to your bakes
- A key component to any bake and should be free-range if you can
- The older and browner the better
- Adds natural sweetness and extra moistness to these muffins
- I used Xylitol but you could also use erythritol
- See the section above on using sugar alternatives
- You can find a list of my recommended products that I use on my shop page!
- This helps to make these muffins super moist
- But because of this ingredient make sure to store your muffins in the fridge
- The better quality the better the flavour
- Adds an extra zing and freshness to the muffins
- Go foraging or simply pick up at the supermarket
- Packed full of vitamin C and also high in fibre
For the crumble topping:
- Almond Flour/Ground Almonds
- Gluten-free and net carb count free
- I used Xylitol as it is a little crunchy like real sugar
- Binds the above ingredients together
How to make almond flour blackberry muffins
These are easy to make but just require a couple of extra steps with separating the eggs to keep these muffins light and fluffy.
Preheat the oven to 200 C / 180 C fan and line your muffin tins with 12 cases.
Next, in a bowl mix together the almond flour and baking powder.
In a separate bowl, using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy.
Pour them into a clean bowl and set them to one side.
Now whisk together the egg yolks, banana, sweetener, yoghurt, almond extract, lemon zest and juice until well combined. Then slowly whisk in the almond flour mixture until fully blended.
Once combined fold in the egg whites, being very careful not to over whisk as you want to keep as much air in as possible. Then gently fold the blackberries into your batter with a spatula.
Using 2 spoons or a cookie scoop, spoon the mixture evenly into your muffin cases.
Make the crumble topping – simply combine all the ingredients to make a light crumb mixture and sprinkle it on top of each muffin before they go in the oven.
Bake the muffins for 35-40 minutes. They should be golden brown on top and a skewer should come out clean. Leave to cool on a rack and then enjoy!
Tips to make the perfect blackberry banana muffin with almond flour
Here are some top tips to help you achieve perfectly moist and flavorful blackberry banana muffins every time.
Use an electric or stand mixer – This recipe isn’t too tricky but is made easier by using a stand mixer or electric whisk. This helps to create extra rise and lightness in the muffins which I find hard to achieve doing it manually.
Once you have got used to the 3 main stages of this recipe it really is an easy batter to make in no time at all. It is a method I use for a lot of my almond flour bakes like in my:
- FLOURLESS ALMOND ORANGE CAKE
- EASY ALMOND COCONUT LOAF CAKE
- APPLE CINNAMON MUFFINS WITH A CARAMEL DRIZZLE
- BLUEBERRY LEMON POPPY SEED MUFFINS
Choose Ripe Bananas – To ensure maximum flavor and sweetness in your muffins, use overripe bananas. These bananas are softer and have a more intense flavor as their sugars have fully developed. The riper the bananas, the better your muffins will taste!
Use Fresh or Frozen Blackberries – Fresh blackberries work best for these muffins; however, frozen ones can be used too if fresh berries are not available. If using frozen blackberries, do not thaw them before adding them to the batter to prevent excessive bleeding.
Mix Dry Ingredients Thoroughly – In a separate bowl, mix together almond flour and baking powder. Mixing these ingredients well ensures even distribution throughout the batter.
Do Not Overmix Batter – Overmixing leads to dense muffins as it activates gluten formation in regular wheat-based recipes; however, it is not an issue when using almond flour. Nonetheless, mix the batter until the wet and dry ingredients are just combined to avoid overworking it.
Gently Fold in Blackberries – To prevent breaking or crushing the delicate blackberries, gently fold them into the muffin batter using a spatula rather than vigorously stirring them in. This will help distribute the berries evenly without turning your muffins purple.
How to Store your banana and blackberry muffins
These muffins can be stored in an airtight container at room temperature for 3-4 days. However, if you want them to last a little longer, then I would suggest storing them in the fridge where they will happily last for up to 5 days.
You can always gently heat them up again in the oven if you prefer your muffins slightly warm.
If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes
These almond flour blackberry muffins are a super low carb-count option. Because of the use of almond flour and sugar alternatives, the overall carb count is dramatically reduced.
We have found making some switches to reduce the carb count can help to avoid blood glucose spikes and overcorrecting insulin. But you can read more about this in these articles Our Type 1 Diabetes Toolkit and the Diabetic Diet – does it exist?
Through trial and error, we have found that sometimes this cake requires a little insulin due to the fruit content however, depending on levels, sometimes we haven’t given any insulin at all.
However, when considering your carb counting and insulin requirements, you know best!
The overall carb count for a serving (one) almond flour blackberry muffin based on the ingredients we would count is:
- 250g of Blackberries = 14g of carbs
- 80g of Fage 5% Greek yoghurt = 2.4g of carbs
- 2 small Bananas (@160g) = 33g of carbs
Now add all the carbs together – 14+2.4+33= 49.4g
Finally, divide this by the serving size of 12 – 49/12 = 4g of carbs per serving
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.