Hurray for cherry season! I really wish the delicious cherry was available all year, but alas it's not to be and so I buy them in great quantities when ever possible and I'm always thinking up recipes that they could be a part of.
This is a moist sweet muffin and when paired with almonds feels reminiscent of a childhood treat, the Bakewell tart....but it's now Healthylicious ;)
Enjoy this gluten and grain free delight whilst putting your feet up with a nice cuppa tea ;)
Preheat your oven to 180C
Line a muffin pan with paper cups
In a small food processor blend the sliced banana and coconut oil until smooth.
In a bowl add the almond and coconut flour and baking soda and mix together.
In a second bowl add the eggs, honey, vanilla and almond extract and blended banana and whisk together until smooth.
Add the dry mix to the wet and whisk together to make a smooth batter.
Fold in the diced cherries.
Spoon the batter into the muffin cups.
Top with a cherry half and sprinkle with the slivered almonds.
Bake in the oven for 25 minutes.
Pop them onto a cooling rack and allow to cool.
Keep refrigerated in an airtight container for up to 5 days.