Spring is in the air and that means it’s cherry season! I modified this delicious muffin recipe from Real Healthy Recipes using Made In Nature Organic Tart Cherries and let me tell you… these muffins are good. I love baking as healthily as possible and this recipe definitely ticks that box. You’ll use ingredients like coconut flour, maple syrup, and coconut milk. They’re even gluten, grain, dairy, and cane sugar free!
Preheat your oven to 350 degrees Fahrenheit. While it’s heating up lightly grease a 24 count mini muffin pan with coconut oil or your other favorite cooking oil. Grab a medium-sized bowl and whisk the coconut flour, salt, and baking powder together.
Using a second medium-sized bowl combine the eggs, vanilla, maple syrup, coconut milk, lemon juice, lemon zest, lemon extract, and cherry extract. Mix it all up add in your finely chopped tart cherries. Then, add your cooled and melted coconut oil, whisking it into the batter. Keep whisking until the batter is smooth and lump-free.
Bake for 25 minutes, basking in the ahh-mazing smell that’s filling your kitchen. Be sure to give them a check every so often since cooking times can vary. You want the muffins to be a light golden brown color. Remove them from the oven, let ‘em cool, then gently remove each muffin to continue cooling on a wire cooling rack.
And that’s it! This healthy tart cherry lemon muffin recipe couldn’t be easier.
Are you going to give this recipe a go? Let me know what you think in the comments!