These easy breakfast muffins are soft, moist, cakey and paleo! Stuffed with fresh cherries and delicious served with fresh whipped cream, these easy to make grain free breakfast treats are an easy and healthy go-to recipe.

• 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

You can serve these muffins with whipped cream or coconut whipped cream and fresh cherries, if desired.

You can serve these muffins with whipped cream or coconut whipped cream and fresh cherries, if desired.

• 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

1. Preheat the oven to 350 degrees and line a muffin pan with paper liners (or grease with coconut oil).
2. Combine all the ingredients (minus the cherries) for the muffins together until we'll combined. Stir in the cherries once the batter is smooth.
3. Fill muffin liners and bake on 350 degrees for 30 minutes until the tops of the muffins begin to turn golden.