Healthy Chocolate Cherry Muffins (Paleo, Gluten-free)
These gluten-free and Paleo muffins are fluffy, chocolatey and are bursting with warm juicy cherries. Made with almond flour, tapioca flour, and coconut flour.
Servings: 12 muffins
Ingredients
- 1 ¼ cups almond flour
- ½ cup tapioca flour
- 2 Tbs coconut flour
- ½ cup coconut sugar
- ½ cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 2 large eggs
- 3/4 cup almond milk
- 1/2 cup olive oil
- 1/2 cup dairy free chocolate chips
- 1 cup pitted cherries ( frozen or fresh )
Instructions
- Preheat oven to 350 degrees F. Grease a 12 cup cupcake tin or use liners.
- Combine the almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, baking soda, cream of tartar, and salt in large bowl. Mix with a fork until everything is blended together.
- Add the eggs, almond milk, and olive oil, and mix well. Stir until well blended. Fold in the chocolate chips and cherries.
- Evenly spoon the batter into the muffin tins.
- Bake for 18-20 minutes.
Notes
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of coconut sugar, you can use brown sugar, but then the recipe won't be Paleo anymore.
- Instead of almond milk, you can use any non-dairy milk of choice.
- Instead of olive oil, you can use avocado oil.
Nutrition
Serving: 1muffin | Calories: 296kcal | Carbohydrates: 23.4g | Protein: 5.9g | Fat: 22.8g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 253mg | Calcium: 52mg | Iron: 2mg