Lemon Cherry Muffins [gluten-free, paleo]

 

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What can I say? Muffins seriously are one of my favorite baked goods to make recipes for! And I can never have enough recipes that are lemon flavored on the blog – right?! When I was first making these muffins, I was not expecting anything special or mind-blowing, but BOY was I wrong! These muffins are surprisingly packed with flavor and the big chunks of juicy cherry and zesty lemon flavor compliment each other so much. I seriously cannot get enough of these muffins!

In this recipe, I use luscious coconut oil to keep them moist (sorry, but it’s the only way to describe them!) and fluffy. I also use almond flour which packs the muffins with healthy fats to keep me full longer and not spike my blood sugar. I love using almond and coconut flour in baking since it has such a delicious flavor while also keeping me much more satisfied than generic white flour.

Every bite you take from one of these muffins will be a flavor party in your mouth. Juicy cherries make these muffins seriously so. dang. good. My favorite way to enjoy these muffins are with some nut butter on top (I love coconut butter or almond butter the most!), in a breakfast bowl with some berries and probiotic yogurt, or simply just on their own. No matter what way you decide to enjoy these muffins, they will definitely be a crowd pleaser.

I can’t wait for you guys to taste how delicious these are!

[makes 9 muffins]

Ingredients : 

  •  1 cup almond flour
  • 3 tb coconut flour
  • 1 tsp baking soda
  • 1/4 tsp pink salt
  • 1/4 cup coconut oil, melted
  • 3 pasture-raised eggs
  • 2 tb raw, unfiltered honey
  • 1/4 cup fresh lemon juice (from approx. 2 lemons)
  • 1 tsp vanilla
  • 1/2 cup chopped cherries (I used frozen and thawed organic black cherries)

Instructions : 

  1. Preheat the oven to 375º and line a muffin pan with 9 muffin liners. Set aside.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and pink salt.
  3. In another bowl, whisk together the melted coconut oil, pasture-raised eggs, honey, lemon juice, and vanilla. Add the wet mixture to the dry mixture and stir well to form the dough. Fold in the chopped cherries.
  4. Evenly divide the batter among the 9 muffin tins and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Allow to cool and enjoy!

Lots of love, Worth

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