The delightful Gluten-Free Cherry and Chocolate Muffins are a fantastic treat for anyone looking to enjoy a sweet snack without gluten. With their rich chocolate flavor and juicy cherries, they’re perfect for breakfast or an afternoon pick-me-up. Who knew gluten-free could taste so good?
When making the muffins, consider using high-quality fresh cherries for the best flavor, but frozen cherries work just fine if fresh ones are hard to come by. For those with allergies, ensure your chocolate chips are gluten-free, and feel free to substitute the non-dairy milk with whatever you prefer, just keep it dairy-free if needed. If you’re avoiding eggs, a good egg substitute can be a mixture of flaxseed meal and water, though it may alter the texture slightly.
Muffins & Cupcakes
Gluten-Free Cherry and Chocolate Muffins Recipe
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 your oven to 360°F and line a muffin pan with paper liners to make cleanup a breeze.
- In a large bowl, combine 1 1/2 cups almond flour, 1 cup gf tapioca flour, 1/3 cup gf rice flour, 1 teaspoon xanthan gum, and 1/2 teaspoon sea salt. Mix well to distribute all the dry ingredients evenly.
- In a separate bowl, whisk together 1 cup non-dairy milk, 1/2 cup extra virgin olive oil, 1/2 cup pure honey, 2 medium size eggs (which should be at room temperature), and 1 teaspoon pure vanilla extract until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly okay.
- Gently fold in 1 cup gf chocolate chips and 3/4 lb of pitted and halved fresh cherries, making sure they’re evenly distributed without crushing them.
- Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full to allow for rising. Bake them for about 40 to 45 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: