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    Home | Recipes | All Desserts

    Cherry Chocolate Chunk Muffins

    By Adriana Harlan | 19 Comments | Published: Aug 5, 2014 · Modified: May 10, 2020

    Recipe Reviews
    5 from 2 reviews

    Try the most delicious Cheery Muffins full of dark chocolate chunks made with coconut flour and a few other healthy ingredients. This recipe is easy to make in just 15 minutes and it's Paleo, gluten-free and dairy-free.

    three cherry muffins on a plate topped with chocolate chunks and sliced almonds
    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! I hand picked some delicious fresh cherries from my local market and some dark chocolate to bake these magical cherry muffins.

    Can we just talk for a moment about how delicious cherries are?  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 for the batter.

    A touch of raw honey adds just the right amount of sweetness, coconut milk gives moisture, and the dark chocolate chunks takes these muffins to the next level.

    I also added some sliced almonds to give them a nice crunch, but if you need to keep this recipe nut-free, the almonds are optional.

    close up of two cherry muffins topped with chocolate chunks and sliced almonds on a white plate

    These cherry muffins are easy to make and sure to please you and the family. Enjoy and comment below after you make them, I love hearing from you!

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    Cherry Chocolate Chunk Muffins (Paleo, Gluten-free)

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :7
    Prep :17 mins
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    Ingredients

    • ¼ cup fresh cherries, chopped
    • ⅓ cup + 2 tablespoons coconut flour
    • 1 tablespoon arrowroot powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine himalayan salt
    • 3 eggs
    • ½ cup full fat coconut milk
    • 2 tablespoons coconut oil, melted
    • 2 tablespoons raw honey, or maple syrup
    • ¼ teaspoon vanilla powder
    • ¼ cup dark chocolate, chopped
    • 2 tablespoons sliced almonds, optional
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F.
    • Mix together the coconut flour, arrowroot powder, baking soda and salt.
    • In a separate bowl, whisk the eggs then mix in the coconut milk, coconut oil, honey and vanilla.
    • Mix the wet and dry ingredients together to form a batter. Fold in the cherries, dark chocolate and sliced almonds (batter will be thick).
    • Fill muffin cups with the batter to the top. I use a silicon muffin pan, but you can use any regular pan and paper liners if you like.
    • Bake muffins until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set pan on a wire rack to cool.

    Notes

    Store muffins in the fridge.
    Use frozen cherries if you prefer, but be sure to thaw them first and remove the excess moisture.

    Nutrition per serving

    Calories: 202.4kcalProtein: 4.9gFat: 13.8gSaturated Fat: 9.1gSugar: 8gFiber: 4gCarbohydrates: 15.1gNet Carbs: 11.1g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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