Grain-Free Cherry Muffins

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!