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!
Ingredients
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)