Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

This is a slightly adapted recipe from The Spunky Coconut Cookbook. The original recipes calls for using 2 cups of blueberries, cherries, or nuts. I used 1 cup of chopped frozen cherries. Enjoy this very simple and nutritious gluten-free muffin recipe!

Read more about this recipe on the blog.

Gluten-Free, Casein-Free Muffin Recipe and a GIVEAWAY!


Dry Ingredients

2 cups blanched almond flour
½ cups brown rice flour
½ teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

½ cups raw honey
½ cups melted coconut oil
3 large eggs
2 teaspoons vanilla extract

Other Ingredients

1 cups chopped frozen cherries (thawed)