There is something about baking that helps ease the chill on those cold winter days. It was an almost a subconscious response to the crazy snow/ice/wind storm we had this past weekend in Southern Ontario (yes, it’s mid April- so technically it’s SPRING). The sounds of the heavy winds, tree branches crashing on the roof and tiny ice pellets as they rained down over the city drove me to the oven in hopes of creating something comforting and warming to ease the idea of having snow when it’s almost May. And wouldn’t you know it, it involved chocolate. So at least we have this muffin recipe to thank the weather for if nothing else.
These muffins are delicious. Moist, a little sweet and the perfect couch snack with a good book and cozy latte. I love chocolate and cherries together (try blending frozen cherries with full fat coconut milk and some cacao powder to make an “ice cream”- you won’t be disappointed) as well as cherries and almonds together so making a chocolate chip cherry muffin with almond flour seemed to come together so naturally. I ended up using frozen, de-pitted cherries but I’m sure fresh would be delicious. And, if this weather keeps up I have a few other baked goodies like this paleo chocolate cake, this paleo poppyseed cake or these chai spiced chocolate chip cookies to keep the ovens be warm and wafting with the smell of sweet goodness.
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Paleo Cherry Chocolate Chip Muffins
A simple and quick muffin recipe to make and keep on hand for snacks throughout the week!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baked Good
- Method: Baking
- Cuisine: Paleo, gluten free, refined sugar free
1/2 cup almond butter
1/2 cup maple syrup
1/2 tsp almond extract
1 tsp apple cider vinegar
1 cup almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 tbsp arrowroot starch
1 tbsp coconut flour
1/2 cup cherries, chopped and de-pitted(fresh or frozen)
1/3 cup dairy free chocolate chips
Preheat the oven to 350°F. In a large bowl whisk together the wet ingredients. In a separate bowl mix together all the dry ingredients except the chocolate chips and cherries. Add the dry to the wet and mix until well incorporated. Fold in the chocolate chips and the chopped cherries.
Pour evenly into a lined (I use these silicone muffin liners and they work great!)12 muffin tin and bake for 15-18 minutes- until golden brown on top. If you aren’t using the silicone muffin liners you can grease the tin with coconut oil and keep an eye on them because the edges are more likely to burn.
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