- 3/4 cup All-Purpose Flour
- 1/2 cup Almond Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 cup Unsweetened Almond Milk
- 1/2 cup Sugar (I use Pure Cane Sugar)
- 1/4 cup Almond Butter (Creamy, Unsweetened)
- 2 tbsp Coconut/Sunflower Seed/Grapeseed Oil
- 1 Egg/Flax Egg
- 1/2 tsp Vanilla/Almond Extract
- 6-8 Cherries
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.
Mix Dry Ingredients
Preheat your oven to 350F and line your muffin tin with muffin liners.
Add all of the dry ingredients to a large bowl and whisk to combine.
Make Flax Egg
If you are making these muffins vegan, it's time to make the flax egg.
In a small bowl, combine 1 tbsp of ground flax seeds and 1 tbsp of water. Mix and let it sit while you make the wet ingredient mix.
Mix Wet Ingredients
Add Wet To Dry
Scoop & Bake
Almond Butter Drizzle
Decorate and Eat