Dark Chocolate Cherry Muffins (gluten/grain/dairy-free)

Dark Chocolate Cherry Muffins • paleo, low carb, nut-free*, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free

Paleo Dark Chocolate Cherry Almond muffins

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.

Paleo-Dark-Chocolate-Cherry-Almond-muffins-3

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Dark Chocolate Cherry Muffins • paleo, nut-free, dairy-free, grain-free, gluten-free, refined sugar-free
 
Ingredients
  • 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)
Instructions
  1. preheat the oven to 350°F
  2. mix together the coconut flour, arrowroot powder, baking soda and salt
  3. in a separate bowl whisk the eggs well, then mix in the coconut milk, coconut oil, honey and vanilla
  4. 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)
  5. 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
  6. bake muffins until a toothpick inserted into the center comes out clean, about 20-25 minutes
  7. set pan on a wire rack to cool

Recipe makes 7 muffins.

Love to hear from you & see your photo! Please comment below.

Comments: 8

  1. Dianne C August 5, 2014 at 2:01 pm Reply

    These look and sound delicious! How many cupcakes will this recipe make? I am wondering if I should double it to get a dozen. Thanks

    • adriana August 5, 2014 at 2:12 pm Reply

      oops Dianne, I forgot to add that detail. The recipe makes 7 muffins.

  2. Cheryl Kadel August 6, 2014 at 11:28 am Reply

    How many carbs per cupcake? My Dad is a type 2 diabetic and I like to know the total carbs before I give him anything. Thanks…this looks very delish!

  3. Sara August 7, 2014 at 1:48 am Reply

    These look amazing! I may just be making these this weekend! Thanks for sharing!

  4. Teffy Perk August 8, 2014 at 8:45 am Reply

    Oh wow. Looks so so good!
    Dark chocolate and cherry are just a match made in heaven.

  5. Vanessa August 29, 2014 at 12:39 pm Reply

    Hi. I can’t see on your recipe where the cherries get added?? Am I blind?!

    • adriana August 29, 2014 at 12:59 pm Reply

      Vanessa, you’re right and I forgot to add this in the instructions. I updated the recipe above and the cherries are added in step #4.

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