Growing up, my mom would often make a Black Forest cake for birthdays, holidays and special occasions, and I think that’s what made me associate the chocolate and cherry combination with happy times. But even without that association, it’s hard to deny that chocolate and cherries were made for each other, and the combination is showcased perfectly in these incredibly moist and tender grain-free muffins.
Ingredients
- 1 cup (112 g) almond flour
- ½ cup (40 g) unsweetened cocoa powder
- 2 tbsp (14 g) ground flaxseed
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup (59 ml) unsweetened applesauce
- ¼ cup (64 g) almond butter
- 6 tbsp (128 g) honey
- 1 tbsp (15 ml) vanilla extract
- 1 cup (140 g) chopped sweet cherries, fresh or frozen
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and pulse a few times until all the dry ingredients become well combined.
- Add all of the remaining ingredients except for the cherries, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary.
- Transfer the batter to a medium-sized mixing bowl (this makes it easier to add the cherries), and gently fold in the chopped cherries.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 25–27 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
