And not only are these muffins gluten-free, but they’re both lightened up and sweetened with good-for-you ingredients like bananas and apple-sauce. But not to worry, the texture is still totally muffin-worthy and delicious. And speaking of good texture- if you haven’t tried baking with coconut flour before, check out my Grain Free Pumpkin Blender Muffins!
Look at that big cherry nestled underneath those melty chocolate chips.. I’m literally taking a break from this post to eat another one.
And just in case you’re not into cherries (I won’t judge), you could easily swap out strawberries, blueberries or raspberries for that same fruit + chocolate combo.
KISS Tip: Slice a warm muffin in half (from the oven or re-heated in the microwave for 5-10 seconds) and spread a little almond butter (or peanut or sunflower seed- whatever your jam is) on top for a protein boost that is seriously delicious.
KISS Chocolate Cherry Muffins (gluten-free)
- 2 cups Gluten Free 1-to-1 Baking Flour (All Purpose Flour or whole wheat flour can be substituted for the GF Flour)
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (2 medium bananas), mashed
- 1/4 cup coconut oil, melted
- 1/3 cup applesauce
- 1/3 cup almond milk
- 2 large eggs, slightly beaten
- 2 tbsp honey (Feel free to eliminate the honey if you don’t want any added sugars or increase it if you’re wanting a seriously sweet muffin. I found 2 Tbsp to be the perfect amount for a slightly sweet muffin.)
- Preheat oven to 350°F and lightly muffin pan with nonstick cooking spray or use with paper liners.
- In a medium bowl, mix together dry ingredients (flour, baking powder, baking soda and salt).
- In a separate large bowl, mash bananas with fork until smooth. Add in the melted coconut oil, applesauce, almond milk, beaten eggs and honey. Mix well until no lumps.
- Slowly add in dry ingredients to the wet ingredients, stirring just until mixed (over-mixing makes tough muffins!). Fold in cherries and chocolate chips.
- Evenly divide the batter between the prepared muffin tins. Top with additional chocolate chips and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 5 minutes and transfer to wire rack.
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