Cherry-Pomegranate Almond Flour Muffins
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| Cherry-Pomegranate Almond Flour Muffins (Paleo, Gluten-Free, Dairy-Free, Vegan) |
Hi, my beautiful people! Well, taking advantage of the cherries, which are already starting to get lost in the markets because their season is running out, I searched for them and bought a bunch of them.
I adore them 😋 so I ate a lot of them when they are available and more affordable into my salads, as a snack, breakfast, etc. I feel good when I eat them, they make happy my taste buds and also, are one of the best healthy fruits, so don't wait to eat them until Christmas because you are losing a bunch of health benefits they provide.
I reserved some of them to make these lovely and tasteful muffins, also, I was gifted with 3 pomegranates, I kept the seeds in a glass airtight container in the upper part of my fridge and they will last up to 15 days may be more than that because they are almost frozen, I could use them in anything that I wanted too, another day I will explain to you how these smalls seeds are so powerful too.
Muffins for breakfast or dessert? is your election because they are so rich, not too sweet, and easy to do that you can eat according to your mood but I warn you, they are addictive 😍 and moist.
Look below to see the amazing nutritional values that the cherries have.
Cherries are packed with a bunch of health benefits:
1 Rich in inflammatory and antioxidants compounds.
2 Promote heart health
3 Improves healthy sleep
4 Help reduce the symptoms of gout and arthritis
5 Boost exercise performance and muscle recovery
6 Can lower the total cholesterol
7 Assist in weight loss
About 1 cup of cherries has:
Protein - 2 gr
Carbs - 22 gr
Fiber - 3 gr
Calories: 87
Potassium - 9%
Vitamin A - 2%
Vitamin C - 18%
Vitamin B5 - 3%
Vitamin B6 - 3%
Vitamin K - 4%
Manganese - 5%
Magnesium - 4%
Copper - 5%
Calcium - 2%
Iron - 3%
Phosphorus- 3%
Let's do it!
CHERRY-POMEGRANATE ALMOND FLOUR MUFFINS
Preparation Time: 7-10 min
Bake Time: 30 min
Total Time: 40 min
The recipe makes 9 -10 muffins.
Ingredients:
Instructions:
Preheat oven at 350 F, grease, and line the muffin pan.
Wash, dry, with a paper or kitchen cloth, chop and retire the seeds of the cherries, I chopped them in half, I like to bite and feel the fruit, but you can do it in small pieces.
Combine the dry ingredients in a bowl.
In another bowl beat the eggs, then vanilla and coconut oil add the orange juice or another, also, it can be made in the food processor, first the wet ingredients, then the dry, and you are ready to put it into the muffin cups.
Throw the wet ingredients on the dry ingredients, stir until well combined.
Fold the halved cherries and pomegranate seeds on the batter.
Fill the muffin cups to 3/4 with the batter. I made it with a large spoon but can be made with an ice-cream scoop too.
Bake them between 20-30 minutes until a toothpick inserted in the center comes clean.
Notes: I made mine with coconut sugar, and orange juice instead of lemon or apple cider vinegar because it pairs perfectly with the cherries.
If you have allergies to nuts, you can substitute the almond flour for seed flour: pumpkin, sunflower, etc., or the mix of them.
More muffin recipes? See them below
I want to see your creations! Follow me, tag, or pin the recipe when you do it.
Let`s connect
Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
- 2 cups almond flour
- 1 cup fresh cherries, pitted, and cut in half
- 2 tbsp pomegranate seeds (optional)
- 3 eggs
- 1 tsp orange or lemon juice, or apple cider vinegar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 cup coconut or maple sugar, honey or maple syrup (or substitute this for your preferred one)
- 2 1/2 tbsp coconut oil, ghee, or butter melted
Instructions:
Preheat oven at 350 F, grease, and line the muffin pan.
Wash, dry, with a paper or kitchen cloth, chop and retire the seeds of the cherries, I chopped them in half, I like to bite and feel the fruit, but you can do it in small pieces.
Combine the dry ingredients in a bowl.
In another bowl beat the eggs, then vanilla and coconut oil add the orange juice or another, also, it can be made in the food processor, first the wet ingredients, then the dry, and you are ready to put it into the muffin cups.
Throw the wet ingredients on the dry ingredients, stir until well combined.
Fold the halved cherries and pomegranate seeds on the batter.
Fill the muffin cups to 3/4 with the batter. I made it with a large spoon but can be made with an ice-cream scoop too.
Bake them between 20-30 minutes until a toothpick inserted in the center comes clean.
Notes: I made mine with coconut sugar, and orange juice instead of lemon or apple cider vinegar because it pairs perfectly with the cherries.
If you have allergies to nuts, you can substitute the almond flour for seed flour: pumpkin, sunflower, etc., or the mix of them.
More muffin recipes? See them below
CHOCOLATE ALMOND FLOUR BEET CAKE WITH AVOCADO FROSTING
PUMPKIN MUFFINS (PALEO, SUGAR-FREE, GLUTEN-FREE, DAIRY-FREE)
I want to see your creations! Follow me, tag, or pin the recipe when you do it.
Let`s connect
Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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