These muffins are super moist and delicious. I scoured the internet for recipes to use for the 10 lbs of bing cherries that I got this summer and nothing really jumped out at me. I read many recipe reviews and after taking into consideration all baker's comments and various recipes - I made my own. Here it is.... will definitely make again.
This is a great "base" recipe to add any kind of fruit (blueberries, lemon zest and poppy seeds with a lemon drizzle frosting etc).
Makes 12 muffins
Ingredients
- 1/2 tsp Baking Powder
- 1/2 Cup Coconut Flour
- 1/2 tsp Sea Salt
- 4 eggs
- 1 mashed banana
- 6 T Coconut Oil
- 1/2 Cup Honey or Maple Syrup OR 3/4 Cup Xylitol
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/2 Cup Sliced Almonds for topping
- 1/4 Cup Sugar for topping
- 1 Cup Diced Bing Cherries
Instructions
Sift together the coconut flour, salt and baking powder. Mix together all of the wet ingredients. Combine the wet and dry ingredients and let stand for 7-10 minutes, giving the coconut flour time to absorb the wet ingredients. The batter will seem very wet.
Fold in the bing cherries gently so that the muffins don't turn purple!
Spray a muffin tin or silicone muffin pan, or use paper muffin liners. Use an ice cream scoop full of batter in each cup. Top with slivered almonds.
Bake 18 minutes or until top is golden brown. Remove and let cool in the muffin pan. While still hot, sprinkle the top of each muffin with some extra sugar (xylitol).
These freeze really well too. Place in a zip lock bag.
Source: Me
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