Paleo Chocolate Cherry Muffins (GF)
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.
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.