Cherry Almond Muffins (Edit recipe)

These Cherry Almond Muffins are a fun treat to make any time of year, but we made them as a healthy treat for Valentine's Day. You can use fresh or frozen cherries for this recipe, which means you can enjoy them in any season! Top with unsweetened whipped cream, and a fresh cherry on top.

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2537
Fat:	172 g
Carbohydrates:	257 g
Protein:	23 g
Cholesterol:	240 g
Sodium:	2217 mg
Fiber:	16 g
Sugars:	58 g
Calculated for total recipe.

by Primal Palate

Yield:

Ingredients

1/2 cup Fresh Cherries, or frozen, if frozen, defrost. Chopped
1 cup Cassava Flour
1 cup Almond Flour
1/2 cup Potato Starch
1/2 cup Maple Sugar
1/2 tsp Himalayan Pink Salt
1 tsp Baking Soda
1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, softened/lightly melted
3 whole Pastured Eggs
1/4 cup Pure Maple Syrup
1 tsp Almond Extract
1/2 cup Almond Milk
3/4 cup Heavy Cream (Whipping Cream), optional, for topping

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If using fresh cherries, pit and chop them, and set aside. If using frozen cherries, remove them from the freezer, and soak in room temperature water so they defrost quickly, then drain and set aside.
Preheat the oven to bake at 350 degrees.
In a standing mixer, combine the cassava flour, almond flour, potato starch, maple sugar, salt, and baking soda.
Using the paddle attachment, mix on medium-low to combine all ingredients.
In a small mixing bowl, whisk together the eggs, maple syrup, almond extract, and almond milk.
Warm the palm shortening so that it starts to melt, but you don't have to melt it completely.
Pour the palm shortening into the flour mixture, and beat on medium until the batter resembles course sand. Scrape down the bowl as needed.
While beating on low speed, add the liquid to the dry. Once all is combined, turn the mixer onto medium speed, stopping to scrape down the sides as needed.
Once the batter is fully combined, turn the mixer off.
Squeeze any excess liquid from your cherries, and give them a chop.
Remove the bowl from the stand mixer, and fold in the cherries.
Using an ice cream scoop, scoop the batter into a lined cupcake tin.
Bake the muffins at 350 for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow to cool, and top with whipped cream, and a cherry if desired.