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5 from 1 vote

July 4th Menu: Cherry-Vanilla Muffins with Whipped Cream and Berries (paleo, GF)

Servings: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


For the Cherry Vanilla Muffins:

  • ¾ cup almond flour
  • ½ cup coconut flour, ( I like Nutiva Organic for quality and price)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ½ cup honey
  • 2 Tbs vanilla
  • ½ cup canned coconut milk
  • 2 Tbs coconut oil, (melted)
  • 1/2 of a banana, , mashed (this was about 2 tbs)
  • 1/4 cup + 1 tbs of apple sauce, ( or one of those apple sauce cups)
  • a heaping 1/2 cup of ground cherries

To make the whipped coconut cream:

  • 1 can coconut cream, (I like the Savoy brand because the only ingredients are coconut and water)
  • 1 Tbs honey
  • 1 Tbs maple syrup
  • 1 Tbs vanilla

Strawberries and Blueberries for decorating


    • Put a can of coconut cream in the fridge (should be there for 2 hours at least).
    • Preheat the oven to 350 degrees.
    • Line a 12 cupcake pan with muffin tins.
    • In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, and salt. Set the bowl aside.
    • In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana and apple sauce to the bowl and mix with the electric mixer until well blended.
    • Put bowl 1 into bowl 2 and mix with an electric mixer.
    • Put 2 tbs of the batter into each muffin tin and flatten the batter with a spoon.
    • Put a 1 1/2 tsp of pureed cherries on top of the batter in each muffin tin.
    • Then put 1 tbs of the remaining batter on top of the cherry layer in each muffin tin.
    • Bake for 30 minutes.
    • Let the muffins cool completely before decorating.
    • While the muffins cool, make the whipped cream.
    • Take the canned cream out of the fridge and then put the cream, 1 tbs honey, 1 tbs maple syrup, and 1 tbs vanilla in a bowl and whip with an electric mixer until the mixture thickens and turns into whipped cream. Place the whipped cream in the fridge until ready to be used. If the cream isn't whipping into a thick enough texture, I find that putting the bowl into the freezer for 10 minutes and whipping it again works.
    • Put some of the whipped coconut cream on each muffin and top with strawberries and blueberries.
    • Enjoy!