Pumpkin Almond Mixed Berry Muffins

mixed berry muffins

These muffins make for a fantastic breakfast!  They are filling, healthy, and incredibly tasty!  I got the idea for these muffins from the following pin.


Don’t those look SO good!  Well, after looking at the recipe for these, all I saw was gluten, sugar, dairy. 😦  They look delicious, but I don’t eat a majority of the ingredients that are involved in making them.  However, I was inspired, so I decided to come up with a gluten and dairy free mixed berry muffin that is sweetened with only a bit of honey and stevia.  They turned out great, and completely satisfied my muffin craving!


Ingredients: makes 9 muffins

  • 1/4 cup almond butter
  • 3/4 cup canned pumpkin
  • 1 egg
  • 3 Tbsp. honey
  • 3/4 cups rolled oats
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1 tsp. alcohol free vanilla extract
  • 1/2 tsp. baking soda
  • Pinch of stevia, to taste
  • 1/2 cup frozen mixed berries


1.) Preheat the oven to 375 degrees, and oil a muffin tin with coconut oil.

2.) In a bowl, stir together all the ingredients except the berries.  Add the berries last, and fold into the batter.

mixed berry muffins2

mixed berry muffins3

3.) Distribute the batter evenly into 9 of the muffin cups in the prepared muffin tin.

mixed berry muffins4

4.) Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

mixed berry muffins5

5.) Allow the muffins to cool in the tin for 10 minutes, then remove and allow to cool completely.

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Enjoy! 🙂

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