I never would have guessed it, but the combination of cherries and coconut taste wonderful together. These muffins are incredibly moist and have a superb taste. You can enjoy these as a snack or a nutritious breakfast as they are a good source of antioxidants, healthy fats, fiber and protein.
2 cups blanched almond flour
1/3 cup arrowroot
1 cup shredded, unsweetened coconut
1 cup fresh or defrosted frozen cherries
1 cup almond milk (or milk of choice)
2/3 cup coconut sugar
2 Tbsp. coconut oil
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
Preheat the oven to 400 degrees. Line a 12-cup muffin tip with paper muffin liners (or grease lightly with coconut oil). In a large mixing bowl, add all ingredients together except the cherries. Blend with an electric mixer or wooden spoon for several minutes. Add in the cherries and mix for another minute. Fill the muffins to the top of the liner. Bake for 18-20 minutes.
Optional-sprinkle a pinch of coconut sugar on top of each muffin.
Makes 12 large muffins.
This is linked to Make Your Own Monday, Family Fresh Meals, My Meatless Mondays, Mix it up Monday, Anything Goes Linky, Friday Food Flicks, Fit and Fabulous Fridays, Fresh Bites Friday, Friday Food, Freaky Friday, Fight Back Friday, Thriving on Thursdays, It’s a Keeper Thursday, Full Plate Thursday, Tastetastic Thursday, Real Food Wednesday, Frugal Days, Sustainable Ways, WLWW, Gluten-Free Wednesdays, Whole Food Wednesday, Allergy-Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday, Hearth and Soul Hop, Monday Mania.