Mixed Berry Muffins

Mixed Berry Muffins

It’s Spring and I just LOOOOOOVE me some berry goodness this time of year

Whether you’re using fresh or frozen, these Mixed Berry Muffins are sure to be a crowd-pleaser.

And, guess what?  They’re Keto!

So, no sugar spikes here

Plus, there’s also a Vegan option.

And, of course, always gluten- and dairy-free.

So, eat with abandon!

And Happy Spring!

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Mixed Berry Muffins

Mixed Berry Muffins

  • Cook Time: 20- 25 Minutes
  • Total Time: 0 hours
  • Yield: 12 Muffins 1x
  • Category: Breakfast

Ingredients

Scale

Instructions

  1. Preheat oven to 350-degrees and line muffin tin with liners or use silicone muffin molds
  2. Combine almond flour, salt, baking powder, and Monk fruit sweetener in a bowl
  3. Add in eggs/flax eggs, almond milk, coconut oil, and vanilla and stir until well combined
  4. Fold in berries
  5. Pour into muffin liners or molds and bake 20-25 minutes or until golden brown
  6. Fully cool (the vegan ones are quite soft when warm)and enjoy!

Notes

Note: This recipe makes approximately 12 muffins but I usually double (or triple!) it and put a bunch in the freezer to pull out for breakfasts or snacks, when desired.Note that using flax eggs makes them pretty soft–but still delicious! I find it best to use silicone muffin molds and allow to completely cool before handling.

Note 1: To make 3 flax eggs, mix3 TB flax meal with 9 TB warm water, let sit 10-15 mins until gelled

Note 2: If using frozen berries, thaw, rinse and drain well prior to using.Carefully mix into batter, as frozen berries are more delicate than fresh. For mine, I filled half the batter in the muffin tins, added some berries, filled the rest and then topped with berries, rather than mixing in

 

You may also like:

Orange-Cranberry Muffins

Claudine’s Spring Berry Tart

Healthy Morning Glory Muffins Recipe

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