I may have been a little overzealous when I picked up 3 giant bags of cherries at my neighborhood Farmer’s market but nothing tickles my fancy quite like local seasonal foods! So when these ruby hued beauties showed up, I couldn’t resist stocking up. If you're like me and have left over frozen cherries, toss them into some freshly baked muffins for quick mornings or for an afternoon treat with a cup of tea.
Working with clients who have special dietary requirements inspires me to get creative in the kitchen. These muffins were the love child of hitting the seasonal food jackpot and my passion for helping people eat delicious foods no matter what dietary restrictions they face. They are a super option for those looking for a gluten and grain free muffin recipe with an amaretto flare.
Chocolate Cherry Chip Muffins
2 Cups almond flour
½ tsp baking soda
¼ tsp sea salt
¼ cup coconut oil
1/2 Tbsp of almond extract
¼ cup maple syrup
1 tsp apple cider vinegar
1 cup fresh cherries, pitted and cut in half
¼ cup dark chocolate chips
Preheat oven to 350 degrees.
Line muffin tin with 9 paper liners or grease with coconut oil. Set aside.
In a large bowl, combine dry ingredients- almond flour, baking soda and sea salt.
In a separate bowl, mix together wet ingredients- eggs, coconut oil, almond extract, maple syrup and apple cider vinegar. Whisk until combined.
Add wet mixture to dry mixture and stir until well combined.
Gently fold in cherries and chocolate chips.
Distribute mixture evenly into lined muffins cups.
Place in preheated oven and bake for 30 minutes until edges are slighty golden brown.
Allow to cool for 10 minutes before enjoying.
Heather Allen, CNP, RNCP is a Holistic Nutritionist, coconut enthusiast and cat mom with a serious passion for seasonal foods. She works one-on-one with clients at 360 Healing Centre in downtown Toronto where she specializes in digestive wellness.
You can find her spreading the health via workshops, seminars and on her blog at www.heatherallen.ca.
FB @ Heather Allen-Nutritionist