#chocolatecherry

Chocolate Cherry Cupcakes with a perfectly moist gluten free chocolate cupcake, all-natural maraschino cherry in the center and cherry frosting. If you are a maraschino cherry fan, this cupcake is calling your name. (Gluten Free, Dairy Free & Vegan Friendly)

Indulge in the rich flavors of dark chocolate and sweet cherries with these Paleo-friendly muffins. They're perfect for a guilt-free treat or a quick breakfast on the go.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup cacao powder. 1/4 cup coconut sugar. 1/2 tsp baking soda. 1/4 tsp salt. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 cup dark chocolate chips Paleo-friendly. 1/2 cup dried cherries unsweetened. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the almond flour, coconut flour, cacao powder, coconut sugar, baking soda, and salt. In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the dark chocolate chips, dried cherries, and chopped walnuts if using. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your Paleo Dark Chocolate Cherry Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These gluten-free dark chocolate cherry muffins are a delightful treat that combines the richness of dark chocolate with the sweet-tartness of dried cherries. Perfect for a snack or dessert, and suitable for those with gluten sensitivities.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 cup milk dairy or non-dairy. 1 teaspoon vanilla extract. 1 cup dark chocolate chips. 1 cup dried cherries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. In another bowl, beat the eggs and then add the melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips and dried cherries into the muffin batter. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free dark chocolate cherry muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes