This is a great healthy muffin recipe which is gluten-free and grain-free. These cherry muffins are lightly sweetened with a bit of honey and vanilla yogurt makes them incredibly moist. Since they’re made with almond flour, they’re much more filling and satisfying than conventional wheat flour muffins, so these make a great on-the-go breakfast that will hold you over until lunch time.
This recipe was inspired by Organic Thrifty’s grain-free muffins, which in turn was inspired by a recipe in a grain-free cookbook. I suppose we home cooks always like to tweak things to leave our signature on a dish.
First, preheat your oven to 300 degrees Fahrenheit and prepare your muffin tins or foil wrappers by lightly oiling them. I love the foil things because they just sit on top of a regular cookie sheet – much easier to clean.
Mix the ingredients together in a bowl:
- 2 1/2 cups almond flour (almond meal is the same thing). If you don’t have any you can use a food processor or coffee grinder to make some really quickly.
- 3 eggs
- 1/4 cup vanilla yogurt (make sure you get a good kind, not one with HFCS or gross ingredients in it)
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 Tbsp vanilla extract
- 2 Tbsp honey
Then fold in:
- 1/4 cup macadamia nuts, chopped (optional)
- 1 cup cherries, pitted
Bake for 30-40 minutes. Cool, and enjoy.