If you enjoy sweet ripe cherries and the nutty flavor of almond, you’re going to love these scrumptious grain-free muffins!
This muffin recipe can also be altered to create delicious Apple Crisp and Peach Crisp Muffins too! (See notes in recipe below.)
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 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
Instructions
- 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.
Notes
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!
oh yum yum yum! I LOVE the combination of cherry and almond! these look delicious! thanks for sharing!
Wow, Caralyn. You didn’t skip a beat in seeing this one! LOL! So glad you’re excited about these. I just love summer cherries, so we pretty much gorge on them because in a blink of an eye, they’re gone. Blessings to you, sweet friend, Kelly 🙂
You made me feel have it NOW! 😀
Its looking really tempting. Very very tempting rather.
And the great thing is, you don’t have to feel guilty about this temptation! 🙂
Are these sour cherries or sweet cherries? We don’t have anything called “Summer cherries” in Michigan. Help. thanks
I use fresh sweet cherries from CA. But you could use whatever you have available. Obviously sour cherries would give them a more tart taste, but that might not be a bad thing, depending on what you like 🙂 I don’t believe there is a significant nutritional difference between the two, but I’d have to research it. Hope you enjoy these! Blessings, Kelly 🙂
These are delicious !!!!!
Thanks, Bev! So glad you enjoyed them. Appreciate the time you always take to leave a kind note. Blessings, Kelly 🙂
I started a 60 day dairy free, egg free, vegan cleanse. I am finding it too not be that difficult to do with websites such as yours (I am loving your site by the way!). On that note, what substitutes can I use for eggs in your recipes?
Hi, Tonya. Thank you for your kind words. I’m glad you’re finding this site helpful. There are several options for substituting eggs, however, knowing which to use often depends on the purpose of the egg in the recipe. Eggs generally serve one of two roles: A binder that holds the recipe together, or a leavening agent that helps it rise. And of course, sometimes eggs play both roles at once. In addition, eggs also contribute moisture, which can be very important in cases like coconut flour, which is highly absorbent and therefore requires more eggs and liquids. I am by no means an expert since we eat eggs without issue. I recommend you do a google search for “egg substitutes for baking” and read through the recommendations of those who are regularly using egg substitutes. Hope this helps! Many blessings to you, Kelly 🙂