These Almond Muffins are a light and fluffy muffin with sweet mixed berries, moist coconut flakes, and crunchy sliced almonds on top. Oh, and a dusting of icing sugar seal the deals as one of my favorite healthy muffins!

Plus, they’re not the only almond flour-based muffins I’ve made. Check out these healthy lemon poppy seed muffins and almond flour blueberry muffins for more delicious bakes!

Almond muffins with sliced almonds and icing sugar stacked on top of each other.

Baking is a year round sport around here, especially when fresh berries are in season!

I’m always looking for portable snacks to take with us on day trips, or family hikes. These almond berry muffins are one of our favorites for loading us with amazing nutrients.

These muffins are not your traditional whole wheat muffins like healthy apple muffins or healthy pumpkin muffins. They’re made with half almond flour resulting in a light, moist, and fluffy cupcake.

The touch of almond extract adds a bold almond flavor that doesn’t overpower anything. And the sweet juicy berries add natural sweetness, moisture, and color.

Almond muffin with berries unwrapped in a liner and a bite taken out of.

Why You’ll Love These Muffins

  • Quick and easy: There’s nothing complicated about this one bowl recipe.
  • Healthy: Packed with fiber, protein, vitamins, minerals and healthy fats.
  • Homemade: Bakery style muffins that will fill your house with the aroma of freshly baked goods!
  • Moist and delicious: The perfect taste and texture.

Ingredients You Will Need

Almond flour, whole wheat flour, berries, sliced almonds, applesauce, eggs, coconut flakes, almond extract, coconut oil, maple syrup, cinnamon, baking soda, baking powder, salt.

Although the list of ingredients might seem long, these are all basic staples and there are lots of options.

  • Large eggs: Used for binding the ingredients and adding moisture.
  • Unsweetened applesauce: A great way to keep baked goods moist.
  • Maple syrup: Or honey!
  • Oil: Any mild tasting oil like light olive oil, avocado oil or melted coconut oil.
  • Almond and vanilla extracts: Try to buy “pure” as it tastes best. Both extracts helps to enhance the flavor of muffins.
  • Baking powder and soda: Leavening agents to help the muffins rise to a nice fluffy texture.
  • Cinnamon: A lovely warming spice that adds a taste element that pairs well with almond, vanilla, berries, and maple syrup.
  • Salt: Enhances the flavors of the other ingredients.
  • Coconut flakes: Unsweetened for that delicate coconut flavor without any additional sweetness.
  • Almond meal or flour: Either works.
  • Whole wheat flour: Spelt flour works too. Maybe even all-purpose but I haven’t tried.
  • Berries: Fresh or frozen berries can be used. Use your favorite kind or a mix of a few!
  • Sliced almonds: Optional to add on top for a delicious crunchy finish.

How to Make Healthy Almond Muffins

Using just one bowl for easy cleanup, these muffins are ready to go in less than an hour.

A mixing bowl with eggs, applesauce, maple syrup, oil, extract, baking powder, soda, cinnamon and salt.

In a large mixing bowl, whisk together eggs, applesauce, maple syrup, oil, almond extract, vanilla extract, baking powder, baking soda, cinnamon, and salt.

Adding coconut flakes, almond flour and whole wheat flour to a bowl with liquid ingredients.

Add coconut flakes, almond meal, and whole wheat flour to the same bowl and stir gently just enough to combine. Do not overmix!

Stirring in mixed berries to muffin batter.

Fold in half of the berries and give a few stirs. I find using a spatula or wooden spoon to be easiest for this.

Unbaked muffins with berries and sliced almonds in a muffin tin.

Using a large scoop, equally divide the batter between openings of prepared muffin tin. Sprinkle the remaining berries on top and gently press them into the batter.

Sprinkle with sliced almonds for garnish.

Bake muffins in preheated oven for 34 minutes or until a toothpick inserted in the middle comes out clean. Remove them and let the almond berry muffins cool in the tin for 10 minutes. 

Finish off your berry muffins with a dusting of powdered sugar and turn these into a dessert!

Almond berry muffins in a muffin tin sprinkled with sliced almonds and sugar.

Tips and Substitutions

  • Frozen berries: That’s what I used. It’s best to keep them frozen and not thaw first. That way the excess water won’t allow them to become mushy.
  • Variety of berries: Strawberries, blueberries, raspberries, blackberries and any wild berries can be used. Even pitted cherries although not berries, technically, can be used.
  • Butter: If you don’t have any oil on hand, you can opt to use melted butter instead.
  • Eggs: If you know how to make a chia seed egg or how to make a flax egg and you want to try using it, feel free. I haven’t tested it that way, so let me know what you think.
  • Flour: You might be able to use all-purpose gluten free flour or all-purpose white flour instead of whole wheat flour.

What’s the Difference Between Almond Meal and Almond Flour?

There is only one difference and that is almond meal is made from ground almonds that have their skin still on.

Almond flour is made from blanched almonds, meaning their skin has been removed, making flour much lighter and more similar to all purpose flour.

Some recipes are specific about which to use. This recipe for almond muffins is not! It’s up to you which you prefer. But you have to use one, don’t skip!

If you only have wheat flour, make healthy lemon blueberry muffins instead!

Almond muffins with sliced almonds and icing sugar stacked on top of each other.

How to Store These Muffins

Store muffins covered on a countertop for up to 3 days. If you are baking them during summer and it’s hot, I recommend to refrigerate the muffins after 24 hours. Moisture and heat is a perfect formula for mold growth.

And these muffins are super moist! They won’t last long, believe me. My kids devour these within one day.

More FAQS

Can I freeze almond muffins?

Yes. Once completely cooled, transfer berry muffins to a freezer-friendly bag and freeze for up to 3 months.

Although not environmentally sound, wrapping them individually in plastic wrap can help keep little breads from freezing in a clump. Either that or separate the layers with parchment paper.

Do I have to use almond extract and/or almonds?

No, but it adds a nice flavor. Substitute vanilla extract for almond extract.

You can omit almonds if you are out of them.

More Healthy Muffin Recipes

You might also like this healthy blueberry breakfast cake. You can check out my full list of muffin and quick bread recipes, too!

Healthy almond muffins in a black storage container.
Almond muffins with sliced almonds and icing sugar stacked on top of each other.

Almond Muffins with Berries

These Almond Muffins are a light and fluffy muffin with sweet mixed berries, moist coconut flakes, and crunchy sliced almonds on top.
5 from 11 votes
Servings 12 muffins
Calories 208
Prep Time 12 minutes
Cook Time 34 minutes
Total Time 46 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. In a large mixing bowl, add eggs, applesauce, maple syrup, oil, almond and vanilla extracts, baking powder and soda, cinnamon and salt; whisk well.
  • Add coconut flakes, almond meal and whole wheat flour; stir gently just enough to combine. Add 1 cup berries and give a few stirs.
  • Using large scoop, divide batter between 12 openings and sprinkle remaining 1 cup of berries on top. Gently press berries into the batter and sprinkle with sliced almonds.
  • Bake for 34 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let almond muffins cool in the tin for 10 minutes.

Notes

  • Store: Covered on a countertop for up to 3 days. If you are making them during summer and it’s hot, I recommend to refrigerate them after 24 hours.
  • Freeze: In an airtight container for up to 3 months.
  • Frozen berries: That’s what I used. It’s best to keep them frozen and not thaw them first.
  • Variety of berries: Strawberries, blueberries, raspberries, blackberries and any wild berries can be used. Even pitted cherries.
  • Flour: You might be able to use all-purpose gluten free flour or all-purpose white flour instead of whole wheat flour. Almond flour or meal is a must though!
 

Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 249mg | Fiber: 5g | Sugar: 12g
Course: Breakfast
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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Comments

  1. 5 stars
    So delicious Olena! Thanks for such a wonderful recipe. I added almond extract for that hint of marzipan I crave.

  2. 5 stars
    Delicious! I did not have berries, so I reduced the amount of honey and stirred in some jam before baking. I also put the mixture into a flan dish, because I did not have the patience to make muffins. The taste is amazing! I can’t wait to try it with berries and almond flakes as in the original recipe.

  3. Hello
    Can I omit the wheat flour in this recipe and double the almond flour?
    Also canola oil or olive oil, I would think the olive oil would be more pronounced than canola, thoughts?
    Omitting coconut flakes, also do not have them.
    I’d love to make these now and cannot leave my home.
    ThankYou and Stay Safe and Well
    Ellen

    1. You can’t omit whole wheat flour in this recipe. For pure almond flour muffins check out this recipe. Canola is more mild than olive oil, yes. No coconut flakes is fine. You can also jsut search my website for almond flour recipes if that’s all you have.

      1. If you omit the 1 cup of coconut flakes based on preference, does there need to be something else substituted?

  4. 5 stars
    can make these Gluten Free!!
    I substituted a gluten free flour blend (Bob’s Red Mill) for the whole wheat flour and they came out fabulous!!!

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