You can enjoy these Cherry Chocolate Coconut Flour Muffins without worrying about gluten or dairy. They taste great because they have the flavors of cherries and dark chocolate mixed with the nutty goodness of coconut flour. You can eat them for breakfast or as a healthy snack.
Ingredients: 1/2 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/2 cup honey. 1 teaspoon vanilla extract. 1/2 cup fresh or frozen cherries, pitted and chopped. 1/4 cup dark chocolate chips. 2 tablespoons shredded coconut optional.
Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a mixing bowl, combine the coconut flour, cocoa powder, baking powder, and salt. In another bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the chopped cherries and dark chocolate chips. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle shredded coconut on top of each muffin if desired. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your Cherry Chocolate Coconut Flour Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
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