These easy breakfast muffins are soft, moist, cakey and paleo! Stuffed with fresh cherries, these muffins are simply delicious. You can serve the muffins with fresh whipped cream and cherries. These easy to make grain free breakfast treats are an easy and healthy go-to recipe.
I woke up this morning and I was all excited to treat myself to blueberry lemon muffins. Once I opened the fridge to start baking, I spotted a bag of fresh, plump cherries and reached for them right away. Change of plans. I decided to make cherry almond muffins instead and enjoy all perks of the season. Summer brings an abundance of glorious fresh and happy fruits! I have to pace myself when cooking, because otherwise I will overwhelm myself with all kinds of ideas that I want to create!
Baking Muffins With Stevia
For all my sugar free reader out there, I feel ya. Replacing the maple syrup with stevia liquid works well in this recipe. Omitting the cherries in this recipe works too, if needed.
People are always asking me what type of stevia I use to cook with. I always use organic liquid stevia. Powdered stevia products are filled with preservatives and additives. The brand I use is called, NOW Organic Stevia. I have provided a link to the product for purchasing HERE. I love stevia and use it often in baked goods, teas, another uses. It has an acquired taste some say, but it is a lifesaver when I don’t want my blood sugar to spike. Happy cooking friends!
Gluten Free Paleo Cherry Muffins
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup arrowroot flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup or 1/2 teaspoon stevia liquid
- 3 whole eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup pitted cherries
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with paper liners (or grease with coconut oil).
- Combine all the ingredients (minus the cherries) for the muffins together until we'll combined. Stir in the cherries once the batter is smooth.
- Fill muffin liners and bake on 350 degrees for 30 minutes until the tops of the muffins begin to turn golden.