Gluten-Free Cherry and Chocolate Muffins
At a Glance
- Total
- 1 hr
- Servings
- 12.00 muffins
Categories
- Breakfast
- Dessert
- Muffins
- Baking
Dietary
- Dairy-free
- Gluten-free
Allergens
- Tree nuts
- Eggs
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gluten-Free Cherry and Chocolate Muffins brings together 1 1/2 cups almond flour, 1 cup gf tapioca flour, 1/3 cup gf rice flour (white or brown) in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 12 servings.
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Equipment
Muffin pan, paper liners, mixing bowls, whisk, oven
Ingredients
- 1 1/2 cups almond flour
- 1 cup gf tapioca flour
- 1/3 cup gf rice flour (white or brown)
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup non-dairy milk (coconut, almond, rice)
- 1/2 cup extra virgin olive oil
- 1/2 cup pure honey
- 2 medium size eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup gf chocolate chips (preferably 80% cocoa)
- 3/4 lb fresh cherries, pitted and halved (you can substitute for frozen if can't get fresh)
Instructions
Preheat oven to 360 F and line a muffin pan with paper liners.
In a large bowl combine flour, xanthan gum, and salt.
In a separate bowl, whisk together milk, olive oil, honey, eggs, and vanilla. Add to dry ingredients and stir to combine.
Gently stir in chocolate chips and cherries.
Pour batter into prepared muffin pan and bake for 40 - 45 minutes or until the tops are golden.
Remove from the oven and leave to cool.
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