The combination of sour cherries and rich luxurious chocolate in a healthy muffin almost too good to be true! Bake a batch of these when you’re in the mood of pampering yourself with something so tasty that it should be naughty…
Please note: I’m currently on a Whole30, so the only sweetening in these muffins is the dried sour cherries. As a result, the muffins are not very sweet, but instead rich in chocolate with a sweet burst of sour cherries here and there.
If you like your muffins sweeter, add in honey or maple syrup until the sweetness of the batter suits your taste better.
- 1/2 cup dried sour cherries
- 1/3 cup raw cocoa powder
- 2 bananas
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 1/4 cup coconut cream
- 4 eggs
- 1 tbsp cocoa butter
- 1 tbsp coconut oil
- 1 tsp natural vanilla extract
- 1 tsp baking soda
- Dozen pecan nuts to garnish
- (Optional: honey or maple syrup to sweeten)
Preheat oven to 175C.
Mash bananas on the bottom of a bowl. Add whisked eggs, coconut oil, coconut cream, vanilla extract and mix well.
Combine dry ingredients (except cherries) in a separate bowl, making sure that cocoa powder and baking soda are both well mixed throughout.
Combine all ingredients together. If the dough feels too thick, add a little more coconut cream, until desired consistency.
Divide muffin mix into 12 muffin cups and garnish each with a pecan nut half.
Bake for 15-26mins, or until done. A good test is to stick in a toothpick – if it comes out perfectly clean, your muffins are done!