Gluten Free Cherry and Chocolate Muffins

What could be better than a freshly baked cherry and chocolate chip muffin? Wonderfully moist and fluffy, these muffins are a winner. Cherries and chocolate are a brilliant combination. When cherries are in season, this muffin recipe is an all time favourite. If you don’t happen to have fresh cherries, you can substitute them for frozen ones. Cherries contain many health benefits, some of which are powerful antioxidants, vitamin C and fiber


1 ½ cups almond flour
1 cup GF tapioca flour
1/3 cup GF rice flour (white or brown)
1 tsp. xanthan gum
½ tsp. sea salt
1 cup non-dairy milk (coconut, almond, rice)
½ cup extra virgin olive oil
½ cup pure honey
2 medium size eggs, room temperature
1 tsp. pure vanilla extract
1 cup GF chocolate chips (preferably 80% cocoa)
¾ lb. fresh cherries, pitted and halved (you can substitute for frozen if can't get fresh)


Preheat oven to 360 F and line a muffin pan with paper liners
In a large bowl combine flour, xanthan gum, and salt
In a separate bowl, whisk together milk, olive oil, honey, eggs, and vanilla. Add to dry ingredients and stir to combine
Gently stir in chocolate chips and cherries
Pour batter into prepared muffin pan and bake for 40 - 45 minutes or until the tops are golden
Remove from the oven and leave to cool

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