I may have been a little overzealous when I picked up 3 giant bags of cherries at my neighbourhood Farmer’s market but nothing tickles my fancy quite like local seasonal foods. So when these ruby hued beauties showed up, I couldn’t resist stocking up. If you’re like me and have left over frozen cherries, toss them into some freshly baked muffins for quick mornings or for an afternoon treat with a cup of tea.
Working with clients who have special dietary requirements inspires me to get creative in the kitchen. These muffins were the love child of hitting the seasonal food jackpot and my passion for helping people eat delicious foods no matter what dietary restrictions they face. They are a super option for those looking for a gluten and grain free muffin recipe with an amaretto flare.
You can easily make these muffins Vegan friendly by choosing dairy-free chocolate chips and using a flax or chia eggs in place of the egg.
- To make 1 chia/flax egg, simply add 1 tbsp of ground chia or flax with 3 tbsp of water, stir and let sit until it thickens into a gel. Add in place of eggs to your favourite recipes and presto!
- 2 Cups almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 eggs
- ¼ cup coconut oil
- 1/2 Tbsp of almond extract
- ¼ cup maple syrup
- 1 tsp apple cider vinegar
- 1 cup fresh cherries, pitted and cut in half
- ¼ cup dark chocolate chips
- Preheat oven to 350 degrees.
- Line muffin tin with 9 paper liners or grease with coconut oil. Set aside.
- In a large bowl, combine dry ingredients- almond flour, baking soda and sea salt.
- In a separate bowl, mix together wet ingredients- eggs, coconut oil, almond extract, maple syrup and apple cider vinegar. Whisk until combined.
- Add wet mixture to dry mixture and stir until well combined.
- Gently fold in cherries and chocolate chips.
- Distribute mixture evenly into lined muffins cups.
- Place in preheated oven and bake for 30 minutes until edges are slighty golden brown.
- Allow to cool for 10 minutes before enjoying.