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5 from 2 votes

KISS Chocolate Cherry Muffins (gluten-free)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 18 muffins


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


  • 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.​