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.
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.
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!
Cherry Chocolate Chunk Muffins (Paleo, Gluten-free)
- 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
- 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.