Name: Almond Butter and Cherry Muffins
Total time: 45 min
Yield: 6 Servings
Ingredients: All-Purpose Flour: 0.75 cup; Almond Flour: 0.5 cup; Baking Powder: 0.75 tsp; Baking Soda: 0.5 teaspoon; Sea Salt: 0.5 teaspoon; Unsweetened Almond Milk: 0.5 cup; Sugar (I use Pure Cane Sugar): 0.5 cup; Almond Butter (Creamy, Unsweetened): 0.25 cup; Coconut/Sunflower Seed/Grapeseed Oil: 2 Tablespoons; Egg/Flax Egg: 1; Vanilla/Almond Extract: 0.5 teaspoon; Cherries: 8

Ingredients

Dry Ingredients

0.75 cup All-Purpose Flour

0.5 cup Almond Flour

0.75 tsp Baking Powder

0.5 teaspoon Baking Soda

0.5 teaspoon Sea Salt

Wet Ingredients

0.5 cup Unsweetened Almond Milk

0.5 cup Sugar (I use Pure Cane Sugar)

0.25 cup Almond Butter (Creamy, Unsweetened)

2 Tablespoons Coconut/Sunflower Seed/Grapeseed Oil

1 Egg/Flax Egg

0.5 teaspoon Vanilla/Almond Extract

8 Cherries

Directions

Sweet, soft and nutty almond butter and cherry muffins for a sweet treat, snack or dessert.

Let me introduce you to the new peanut butter and jelly – almond butter and cherries!

Of course, you can use any fruit you want.

And if you must, you can use peanut instead of almond butter. But I hope you don’t!

I love making muffins as they are essentially cake but individual size.

These almond butter and cherry muffins also make a great snack.

Let me tell you why I am choosing almond butter, it is a healthy fat replacement when baking.

A small serving of almond butter contains a generous amount of magnesium, which boosts heart health! It also contains vitamin E and helps lower cholesterol.

When buying store-bought nut butters, I recommend buying natural and unsweetened nut butter. It is less processed and you get to control the amount of sugar you put into your body.

There are some great almond butter brands out there but you have time I recommend making your own homemade almond butter.

This recipe is easily made dairy free and vegan!

Steps

1 Done	Mix Dry Ingredients Preheat your oven to 350°F and line your muffin tin with muffin liners. Add all of the dry ingredients to a large bowl and whisk to combine.
2 Done	Make Flax Egg If you are making these muffins vegan, it's time to make the flax egg. In a small bowl, combine 1 Tablespoon of ground flax seeds and 3 Tablespoons of water. Mix and let it sit while you make the wet ingredient mix.
3 Done	Mix Wet Ingredients In a second large bowl or glass measuring cup, add lightly warmed almond milk, sugar, almond butter, oil and the vanilla or almond extract. Mix well to combine. Next, add the egg or flax egg and mix to combine.
4 Done	Add Wet To Dry Add the wet mixture to the dry and mix until combined.
5 Done	Scoop & Bake Scoop about 4 Tablespoons of the batter into the lined muffin tins then add one or two or three cherry halves. Top with 2 more Tablespoons of batter then top with one more cherry halve. Bake the muffins at 350°F for 25-28 minutes or until a toothpick inserted in the middle comes out dry.
6 Done	Almond Butter Drizzle While the muffins are lightly cooling, make the almond butter drizzle. In a small sauce pan, heat up 1/4 cup of almond butter and 2 Tablespoons of maple syrup and a small splash of almond milk. Heat and stir for 2-4 minutes.
7 Done	Decorate and Eat Using a small spoon or a ziplock bag with a small corner cut off, drizzle the muffins with the sweet almond butter mixture. These muffins can be stored in an air-tight container on your kitchen counter for up tp 4 days.