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.
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.
Dark Chocolate Cherry Muffins • paleo, nut-free, dairy-free, grain-free, gluten-free, refined sugar-free
- 1/4 cup fresh cherries, chopped
- 1/3 cup + 2 tablespoons coconut flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup coconut milk, full fat
- 2 tablespoons coconut oil, melted
- 2 tablespoons raw honey
- 1/4 teaspoon vanilla powder
- 1/4 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.