1/4 cup pure honey (I prefer sage honey due to its mild flavor)
3 tbsp coconut oil, melted
1 tsp pure almond extract
14 pitted, quartered fresh organic cherries
1/4 cup of sliced almonds
1 tbsp rapadura (or sucanat)
1/8 tsp pure almond extract
Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups.
In a small bowl, mix almond flour, baking soda and salt.
In a large bowl, whisk together eggs, honey, coconut oil and almond extract until well blended.
Add dry ingredients to wet and whisk until well combined.
In another small bowl, mix together the cherry-almond topping.
Add one large spoonful of batter to prepared muffins cups. Lift muffin pan with both hands and evenly tap bottom of the pan on the counter to flatten batter.
Then add a spoonful of the cherry-almond mixture.
Top with another large spoonful of batter, tap pan to flatten batter.
Top with remaining cherry-almond mixture.
Bake 25-28 minutes, until muffins are slightly golden and a toothpick inserted comes out clean. Allow to cool five minutes in muffin pan before serving.
You can also make Apple Crisp Muffins or Peach Crisp Muffins by slightly altering the recipe as follows:
For the batter, substitute pure vanilla extract, instead of almond extract.
For the topping, substitute the cherries with either 3/4 cup finely diced organic apple or 3/4 cup finely diced fresh organic peaches. Substitute the sliced almonds with 1/4 cup walnut or pecan pieces. Use the same amount of rapadura (or sucanat) and substitute pure vanilla extract for the almond extract. Also, be sure to add 1/8 tsp of ground cinnamon to the topping; mixing well. Then, add the topping to the muffin batter, following the steps outlined above. Enjoy!
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