Dark Chocolate Cherry Muffins • paleo, low carb, nut-free*, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
It’s baking time again! This time I hand picked some delicious fresh cherries from my local market, some dark chocolate, and off to the kitchen I went to bake these magical muffins.
Can we just talk for a moment about how delicious cherries are right now? I love this time of year. Fresh fruits are such an special treat to me.
What’s even more tempting is chocolate-coated cherries. But cherries combined with dark chocolate chunks and a few other ingredients creates this harmonious marriage of decadent flavors! Coconut flour mixed with a little arrowroot powder and organic, pastured eggs provides a nice, fluffy base; a touch of raw honey adds just the right amount of sweetness; coconut milk gives moisture; and the dark chocolate takes this muffins off the charts for deliciousness. I also added some sliced almonds to give them a nice crunch, but if you need to keep them nut free, the almonds are optional.
My chocolate-cherry muffins are easy to make and sure to please you and the family. Enjoy.
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- ¼ cup fresh cherries, chopped
- ⅓ cup + 2 tablespoons coconut flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ½ cup coconut milk, full fat
- 2 tablespoons coconut oil, melted
- 2 tablespoons raw honey
- ¼ teaspoon vanilla powder
- ¼ cup dark chocolate, chopped
- 2 tablespoons sliced almonds (optional)
- preheat the oven to 350°F
- mix together the coconut flour, arrowroot powder, baking soda and salt
- in a separate bowl whisk the eggs well, then mix in the coconut milk, coconut oil, honey and vanilla
- mix the wet and dry ingredients together to form a batter, then fold in the cherries, dark chocolate and sliced almonds (batter will be thick)
- fill muffin cups with the batter to the top. I used a silicon muffin pan, but you can use any regular pan and use paper liners if you wish
- bake muffins until a toothpick inserted into the center comes out clean, about 20-25 minutes
- set pan on a wire rack to cool
Recipe makes 7 muffins.