Cherry Almond Flour Muffins

These almond flour muffins are the perfect way to start your day. They're fluffy, moist, and packed with flavor. The cherry preserves and fresh cherries add a touch of sweetness and tartness, while the almond extract gives them a subtle nutty flavor.

I've always been a fan of almond flour muffins, but I've never been able to find a recipe that I really loved. They were either too dry, too dense, or too bland. So I decided to take matters into my own hands and create my own recipe.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free cherry preserves
• 1/4 cup chopped fresh cherries
• 1/2 tsp almond extract

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, coconut oil, almond milk, cherry preserves, cherries, and almond extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of almond flour and coconut flour creates a muffin that is both fluffy and moist.
• The baking soda and salt help to give the muffins a light and airy texture.
• The eggs, coconut oil, and almond milk add richness and flavor.
• The cherry preserves and fresh cherries add a touch of sweetness and tartness.
• The almond extract gives the muffins a subtle nutty flavor.