Grain free & dairy free, these muffins pack a super food punch with cacao nibs, coconut oil, and black strap molasses. You’ll get a nice dose of antioxidants, iron, calcium, magnesium and vit B6.
1.5 cup blanched almond flour (I use Honeyville Brand)
1/4 cup potato starch
1/4 cup tapioca flour
1 tsp cider vinegar
1/4 cup black strap molasses
1 tablespoon pure vanilla extract
2 whole eggs
1/4 cup coconut oil
1/2 tsp baking soda
1/4 tsp sea salt
1 cup tart dark cherries (fresh or frozen)
1/4 cup raw cacao nibs
1/4 cup dairy free chocolate chips (Enjoy Life brand)
Mix everything together except cherries, nibs and chocolate chips. Once batter is evenly combined, fold in the berries, nibs and chocolate. Scoop into paper lined muffin pan and bake for 18-20mins at 350F. Cool on a wire rack 10 mins then remove the muffins from the pan to finish cooling. Store in an airtight container, best if consumed within 3 days, they will still be good but tend to dry out after the 3rd day.