Dark, sweet cherries are the star of these delightful muffins, and if you can find them in the frozen section of your supermarket, they’re perfect for these honey-sweetened muffins topped with slivered almonds. If you can’t find frozen, use fresh ones if you don’t mind removing the pits. Dried cherries will work in a pinch, but they are no match for the flavor of fresh cherries. Freeze any leftovers for a delicious treat you can enjoy whenever the mood strikes.
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
• 1 cup dark, sweet cherries, preferably frozen
• 1/2 cup almonds, sliced
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, baking soda, and salt. Set aside.
3. In a mixing bowl, beat the eggs with the coconut oil, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined. Fold in the cherries, being careful not to break them up.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Sprinkle the almonds over the top of the muffins. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
