Cherry Vanilla Almond Muffins - Low Carb, Gluten Free, Sugar Free
Serves: 18-20 muffins
 
Ingredients
  • 6 eggs
  • 1 cup sweetener: all xylitol (for sugar free), all coconut sugar, or a mixture (I use half and half)
  • 1 1/4 cups whole milk
  • 2 cups almond flour, preferably Honeyville
  • 3/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 stick unsalted butter, melted
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons almond extract
  • 2 1/2 cups quartered frozen cherries (or roughly chopped if you don't have time or patience to quarter them)
  • 3 tablespoons sliced almonds (optional) for garnish
Instructions
  1. Put 20 liners in muffin tins or grease tins with butter or coconut oil. Put oven rack in upper middle of oven and preheat oven to 350°.
  2. Batter may be mixed by hand, with an electric mixer, or a standing mixer.
  3. Put eggs in a large bowl and beat. Add all other ingredients except cherries and sliced almonds and mix well. Taste for sweetness and add more sweetener as necessary.
  4. Add cut cherries and gently mix by hand with a spatula.
  5. Divide batter evenly between 18 - 20 muffin cups. Batter should come just about to the top of the muffin tin but under the top of the liner (if using).
  6. Bake for 25-28 minutes or until muffins feel a little firm to the touch and a toothpick inserted in the center comes out clean.
  7. Muffins may be cooled and frozen in a plastic bag for about a month.
Recipe by Preheat to 350˚ at https://preheatto350.com/cherry-vanilla-almond-muffins-low-carb-gluten-free-sugar-free/