Grain-Free Cherry Pistachio Muffins
Recipe by Julia Gibson
Protein packed almond flour muffins studded with ripe dark cherries and chopped raw pistachios. These make an easy quick breakfast, a delicious snack on the go, or the perfect addition to an afternoon cup of tea.
Preheat oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners.
In a large bowl, whisk together the eggs, dairy-free milk, melted coconut oil, maple syrup and vanilla extract until well combined.
In another bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda and sea salt. Add to the wet ingredients and mix until just combined.
Add the halved cherries and chopped pistachios and use a rubber spatula to fold into the batter until evenly dispersed. Scoop into the lined muffin tins until about 3/4 the way full. Bake for 18-20 minutes until cooked through and slightly golden on top. Transfer to a cooling rack to cool.
Substitutions: Use another nut instead of pistachios such as, almonds, walnuts, pecans or hazelnuts. Use another stone fruit instead of cherries such as, apricots, peaches or plums. Use a sugar free syrup like lakanto instead of maple syrup.
Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.