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.


If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient-dense ingredients, be sure to check out my new cookbook that was just released. Click on the cover below to download a copy now.

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Dark Chocolate Cherry Muffins • paleo, nut-free, dairy-free, grain-free, gluten-free, refined sugar-free
  • 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)
  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.

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  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.

  6. Dottie Ricketson July 2, 2015 at 7:56 am Reply

    Adriana – can you tell us why you have made a switch to Vanilla Powder instead of just regular vanilla extract? Is it because of the alcohol in the extract or the flavor or what? Just curious. thanks – making these right now – can’t wait to try!!

    • adriana July 11, 2015 at 9:05 am Reply

      Dottie, I used vanilla powder because of the taste. You can use vanilla extract as well, or vanilla paste, or the seeds from a vanilla bean. The powder is similar to the taste of vanilla bean seeds, which I love. How did your muffins turn out?

      • Dottie Ricketson July 13, 2015 at 8:25 am Reply

        very good! I’m about to make some thin mints – love your recipes!! thanks!!!

  7. Michele September 5, 2015 at 11:46 am Reply

    Can you sub almond flour for the coconu flour?

  8. Madhu April 17, 2016 at 10:55 am Reply

    Hi Adriana,

    Love your recipes and cant wait to try out some breads.
    Unfortunately,my son is allergic to eggs. So, would it be possible to substitute flaxeggs or chia eggs in place of regular eggs in your muffins and bread recipes?

    • adriana April 18, 2016 at 7:37 am Reply

      Hi Madhu, although I haven’t tried making this substitution it may work. What for sure will happen though, is the texture of the product will change from light and fluffy to dense. I think it’s worth giving it a try given your son’s allergies. Is your son allergic to both the yolk and the egg whites or one or the other? If he’s not allergic to the yolk, I would use that and discard the whites. Please keep me posted if you make any of my recipes.

  9. Jenn June 25, 2016 at 4:11 am Reply

    Very good! I don’t have vanilla powder so I subbed 1 tsp vanilla extract.

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