Almond- Berry Muffins

Almond- Berry MuffinsSoak Your Nuts Karyn’s Conscious Comfort Foods
Raw Vegan page 16


  • 21⁄2 cups almond pulp or ground almonds
  • 11⁄4 cups pecans
  • 11⁄4 cups walnuts
  • 21⁄2 cups rolled oats
  • 1 cup agave nectar
  • 2 cups dried cranberries or blueberries
  • 1⁄2 cup coconut butter
  • 1⁄4 cup plus 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract


  • Line a muffin pan with paper cupcake cups. Set aside.
  • Put the almond pulp, pecans, and walnuts in a blender. Process into small pieces. Transfer mixture to a large bowl.
  • Put the oats in the blender. Process into a fine meal. Transfer the oats and all the remaining ingredients to the bowl with the nut mixture. Stir until well combined. Form the dough into 12 balls and place them in the prepared pan. Dehydrate
    at 118 degrees F for 12 hours for soft moist muffins or longer for crunchier muffins.
  • Almond-Carrot Muffins: Substitute 1 cup peeled, shredded carrots and 1 cup raisins for the dried cranberries or blueberries.

Social Sharing:

Share on Google+Share on LinkedInPin on PinterestTweet about this on TwitterShare on FacebookEmail this to someone


  1. Nadine Ausbie says

    Your recipes seem to be something I need to try as I am diabetic. My question about the recipes is: do you have or can you add the nutritional information for each recipe at the end of each one. It would be much appreciated. Thank you very much.

  2. Carolyn pane says

    I have been on a vegan diet for only 7 weeks but the first thing every book says is no oil. I see that you use oil in you recipes and you call them Vegan? Please explain

Leave a Comment