First of all I want to give a big thank you to everyone who nominated me for blogger awards!!! Amber from The Tasty Alternative nominated me for The Sunshine Award. Paula from Live Life Gluten Free nominated me for the Liebster Award, and H. Dickenson from Allergy Friendly Taste Buds nominated me for The Addictive Blog Award. All three sites are amazing and I highly encourage everyone to check them out! Thank you again 🙂
I love cherries but can’t usually afford to buy them because they are outrageously expensive. But since cherries are in-season and reasonably priced this time of year I’ve been on a real cherry kick. The past few weeks after getting home from the store me and the kids have them all eaten before I even have my groceries put up! This week when I bought cherries I had to keep them hidden in a sack so no one would eat them before I could make my muffins 🙂 Everyone was happy I hid them though because they loved the muffins (and they got to eat the leftover cherries)!
I think cherries and chocolate magically go together. The muffins taste rich and decadent but are actually pretty healthy. Did you know cherries are often referred to as a super fruit because of all their health benefits? But don’t tell my kids or they might stop eating them!
Cherry Chocolate Chip Muffins + Blogger Awards
- 1¼ C Blanched Almond Flour, Honeyville Brand
- ¾ C Arrowroot Flour
- ¼ Tsp. Sea Salt
- 1½ Tsp. Baking Powder (Grain Free Baking Powder Recipe)
- ½ Tsp. Xanthan Gum
- 3 Large Eggs
- 1 Tbsp. Vanilla
- ½ C Earth Balance Butter, room temperature
- ⅔ C Granulated Sugar (I use sifted coconut palm sugar)
- ¼ C SO Delicious Coconut Milk, or preferred milk alternative
- 1 C Pitted and Chopped Cherries
- 1 C Enjoy Life Dairy Free Chocolate Chips, I'm a chocoholic, you can use less 🙂
- Set out butter and bring to room temperature.
- Preheat oven to 350 degrees.
- Whisk together the almond flour, arrowroot, salt, baking powder, and xanthan gum. Set aside.
- Pit and chop the cherries.
- Beat together the butter and sugar. Then, beat in the eggs one at a time scraping down the bowl as necessary.
- Slowly beat in the milk, vanilla, and dry ingredients.
- Stir in the cherries and chocolate chips.
- Line a muffin tin with liners or spray with cooking oil. Fill each cup ⅔ full (makes about 15 muffins). Use wet fingers to smooth out the tops if needed.
- Bake 17 - 20 minutes or until nicely browned.
- Allow to cool completely (as in a couple of hours) to properly set up.
this post is part of Slightly Indulgent Tuesday, Gluten Free Wednesdays, and Allergy Free Wednesdays