Mixed Berry Muffins Recipe

Serves 9 muffins




  1. Preheat the oven to 350° F. Lightly spray muffin tin with coconut oil spray or line with baking liners.
  2. Grab a small bowl and coat the fresh berries in 2 tablespoons of tapioca flour.
  3. In a medium bowl, whisk the ground almonds and ½ cup tapioca flour with baking soda.
  4. Use another bowl, whisk together eggs, camel milk, raw honey, coconut oil, and lemon juice.
  5. Pour the wet mixture into the almond flour mixture stir until just combined. Gently fold in the fresh berries.
  6. Using an ice cream scoop spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
  7. Bake for 15–20 minutes, until a toothpick inserted into the center of a muffin comes clean.
  8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Recipe by Camel Milk Recipes & Tips at