Mixed Berry Muffins

I am ((finally)) getting this Mixed Berry Muffins recipe posted for you.  I shared this photo ^^^ on the Facebook page about 3 weeks ago, and folks went crazy wanting the recipe.  I haven’t been able to find the time to type it out until now!

You are going to love this Mixed Berry Muffin recipe.  If you’ve tried baking with almond flour before, you know it can be a bit tricky to get the right rise and texture that you’re looking for.  I thick I nailed it.  And this muffin base will be a great base for many different flavors of muffins of thinking.   I’m sure you’ll see more muffins coming from me in the near future!

As pictured, I made these muffins in the mini muffin tin (toddler friendly).  I haven’t tried in standard size tins yet, but I’m sure they’ll turn out great.  You may need to bake  about 5 minutes longer, but keep close watch as the time nears.  Almond flour burns easily and has a small window of perfectly baked opportunity!

Mixed Berry Muffins  |  Healing Cuisine by Elise

You can use fresh or frozen berries.  I personally have been using frozen as fresh organic aren’t in season yet.  I stir them in frozen, no need to thaw.  One batch I made had a ton of ice crystals, and the extra liquid from the ice didn’t compromise the texture or turnout.

And, I must say, my 2 year old gobbled these muffins down!  These are toddler approved mixed berry muffins!  *Phew* I’m one happy mama after dealing with this picky eater!

Because he loves these muffins so much, I have made these several times in the last few weeks.  One time, I was drawn away from the kitchen when I was half way through adding the ingredients to the mixing bowl.  When I got back, I forgot what I had already added.  In the end, I forgot to add the stevia!  I noticed right away with first bite, but my second bite I thought, “Hey, these are still really good!”  My son still loved them, no harm done.  It was the best mistake I had made all day!  : )

Once you try the recipe, please come back and comment to let me know how they turned out for you!

Mixed Berry Muffins
Yields 20
These Mixed Berry Muffins are a nutritious toddler approved snack that adults enjoy, too!
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Prep Time
10 min
Cook Time
24 min
Prep Time
10 min
Cook Time
24 min
  1. 3 pastured eggs (room temperature)
  2. 2 Tbsp coconut oil OR raw butter OR ghee, melted
  3. 1 Tbsp Apple Cider Vinegar
  4. 2 tsp pure vanilla extract
  5. 1 tsp pure almond extract (optional)
  6. 20-30 drops pure liquid stevia (optional)
  7. 2 cups fine ground almond flour
  8. 1/2 tsp Baking Soda
  9. 1/4 tsp sea salt
  10. 1 cup fresh or frozen organic mixed berries
  1. 1.) Preheat oven to 350 degrees F. Lightly grease your muffin tin with about 1 teaspoon of coconut oil. (I put a little coconut oil on my finger tips and rub down each cavity.)
  2. 2.) In a medium mixing bowl, whisk together the eggs, coconut oil, apple cider vinegar, extracts and stevia until well combined (not frothy).
  3. 3.) Add to the bowl the almond flour, baking soda, and sea salt. Mix together with a spoon until smooth. Stir in the mixed berries until just combined.
  4. 4.) Spoon the batter into the muffin tin. Bake for 20-24 minutes, or until light brown and cooked through. Remove from oven and cool in the muffin tin for about 10 minutes before removing to a cooling rack.
  1. This recipe makes 20 mini muffins or 12 standard size muffins. You may need to bake longer than 24 minutes for standard size muffins.
  2. Adding the stevia to sweeten is optional. I have made this recipe several times without stevia added as well and they still taste sweet enough from the berries.
  3. You'll know they're ready when you press on the top and the muffin resists your pressure. If your finger sinks in, they'll need another minute or two.
Healing Cuisine by Elise http://healingcuisinebyelise.com/

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. Elise, I thank you for the wonderful recipe. I made the muffins and they were delicious. But, I was a little disappointed because they were flatter than I expected. I wanted to get the puffy berry look you show in the photo. Please tell me what I can do to make them more puffy.

    Also, did you use butter or coconut in your mixture?

    • Elise Schwartz

      Hi Barbara! To get that “fluffy” look, you’ll need to fill your muffin pan all the way up to the top. Because almond flour lacks gluten, the muffins/bread/cake/whatever it is doesn’t have the ability to grab on to the sides of the baking pan and climb up. So you need to help it out a little by filling it pretty close to the very top of the pan. Let me know how it turns out for you with this little tweak!

      I use either one, coconut oil or butter…depends on the mood I’m in that day. I also use ghee sometimes. Whichever you use will not alter the end result.

  2. […] Mixed Berry Muffins by, Healing Cuisine by Elise […]

  3. is there any substitution for eggs in your recipes?

  4. These were delicious! I have a feeling they will be a regular recipe in our house. Thanks for sharing. Do you refrigerate them?

  5. I can’t wait to try this! :) I do not like the taste of Stevia and wonder if I can substitute with xylitol and, if so, how much? Thank you!

  6. This recipe looks great. I’m wondering if you know how I could substitute the almond flour in baking recipes? My grandson has a nut allergy. Would coconut flour work?

    • Elise Schwartz

      Hi Susan, It will be hard as you first start to learn, but you can make coconut flour work. It is a 1:2 ratio to almond flour so you have to get good at converting everything over to accommodate that.

  7. Would it be okay to use coconut flour instead of almond flour.

    • Elise Schwartz

      Hi Elaine, No, for this recipe you must use almond flour. You may be able to switch it with a different but equal nut flour, like walnut, cashew or pecan. Coconut flour is a 1:2 ratio to almond flour.

  8. The recipe calls for pure liquid stevia, do I put in any liquid stevia or is there a specific one? Im leaning and most of my recipes have not turned out right.. Im gonna try one of yours tomorrow and am very excited but want to make sure i put in the right stuff. :) Thank you so much for your time.

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