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Cherry Almond Muffin


Makes 9 muffins


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 ;)


Method:


  1. Preheat your oven to 180C
  2. Line a muffin pan with paper cups
  3. In a small food processor blend the sliced banana and coconut oil until smooth.
  4. In a bowl add the almond and coconut flour and baking soda and mix together.
  5. In a second bowl add the eggs, honey, vanilla and almond extract and blended banana and whisk together until smooth.
  6. Add the dry mix to the wet and whisk together to make a smooth batter.
  7. Fold in the diced cherries.
  8. Spoon the batter into the muffin cups.
  9. Top with a cherry half and sprinkle with the slivered almonds.
  10. Bake in the oven for 25 minutes.
  11. Pop them onto a cooling rack and allow to cool.
  12. Keep refrigerated in an airtight container for up to 5 days.


You will need:


½ cup of almond flour

¼ cup of coconut flour

¼ cup of honey or maple syrup

¼ cup of slivered almonds

¼ cup of de-stoned and diced cherries

5 cherries de-stoned and halved

1 tablespoon of coconut oil

1 teaspoon of vanilla extract

1 teaspoon of almond extract

¼ teaspoon of baking soda

3 beaten medium eggs

2 ripe bananas, peeled and sliced

Cherry Almond Muffins