These muffins are a great way to start your morning, or a perfect as a sweet treat. It doesn’t hurt that they are low carb and gluten free!
Cherries are only available for a short window each season, and I always try to take advantage. Cherries and almonds are a natural combination, but you could easily sub out the cherries for blueberries, strawberries or cranberries.
I am not a huge fan of artificial sweeteners, I just think they all taste like chemicals. I used a teensy amount of stevia in this recipe, but to be honest the cherries are sweet enough that I probably could have left it out all together. Feel free to adjust to your tastes.
AuthorShannon
Preheat oven to 350 degrees. Mix together almond flour, baking powder, salt and sweetner. Once combined, add melted butter and stir to combine.
In a separate bowl combine eggs, almond milk, and vanilla extract.
Combine wet and dry ingredients. Add cherried and 1/4 cup of almonds (reserve other half).
Spoon mixture into greased or lined muffin pan. Sprinkle leftover almonds over top. Bake in preheated oven for 25-30 minutes.
Ingredients
Directions
Preheat oven to 350 degrees. Mix together almond flour, baking powder, salt and sweetner. Once combined, add melted butter and stir to combine.
In a separate bowl combine eggs, almond milk, and vanilla extract.
Combine wet and dry ingredients. Add cherried and 1/4 cup of almonds (reserve other half).
Spoon mixture into greased or lined muffin pan. Sprinkle leftover almonds over top. Bake in preheated oven for 25-30 minutes.
