These grain-free muffins have a great texture and you won’t believe they are actually grain-free!
Great for any occasion or on the go. They are made from a mixture of almond, arrowroot, coconut, and tapioca flours together with eggs, ghee, or butter, allulose sweetener, coconut milk, vanilla extract, lemon, and cherries. Cherries can be replaced with any other in-season fruit or make with chocolate chips.
Ingredients
For 6 large muffins:
- 1.5 cups almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup allulose sweetener
- 2 tsp monkfruit extract
- 2 eggs
- 1/2 cup ghee or butter
- 1/3 – 1/2 cup coconut or almond milk
- 1 Tbsp lemon juice
- 1 Tbsp lemon peel
- 1 tsp vanilla extract
- 1/2 cup pitted cherries
Directions
- Preheat oven to 350°F and place muffin baskets into a muffin pan.
- Whisk all wet ingredients in one bowl and dry ingredients in a separate bowl. Add dry ingredients into wet ingredients and mix well.
- Wash cherries and remove the seeds.
- Gently stir into the dough.
- Spoon the dough into the muffin pan.
- Bake at 350°F for about 30 minutes, or until the toothpick comes out clean. Enjoy!
Thank you for stopping by! After struggling for more than a decade with digestive issues, I finally unraveled the connection between serious inflammation problems, fatigue, and brain fog. My own healing journey led me to become a certified Integrative Health Coach, that is passionate about helping others find hope and to heal.
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