KISS Chocolate Cherry Muffins (gluten-free)
Servings: 18 muffins
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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.)
Other Ingredients
- 3/4 cup chocolate chips + extra for topping
- 1 cup fresh or frozen cherries, chopped in half
Instructions
- 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.