Cherry Almond Muffins

  • 1 1/4 cups of rolled oats
  • 1/2 cup almond flour
  • 1/2 cup gluten free all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tablespoons almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen pitted cherries, quartered
  • 1/4 cup raw chopped almonds
  1. Preheat oven to 350 degrees and line a 12 muffin tin with paper liners.
  2. In a medium bowl, whisk together rolled oats, almond flour, flour, baking powder, cinnamon, baking soda, cardamon and salt.
  3. In a small bowl, stir together apple sauce, maple syrup, coconut oil, almond mild, vanilla and lemon juice. Add wet ingredients to dry ingredients and stir to blend well.
  4. Fold in cherries and almonds. Fill each muffin cup with 1/3 cup of batter.
  5. Bake for 27 to 28 minutes or until toothpick comes out clean and edges are browned. Let muffins cool in pan for 10 minutes and then let cool on rack until completely cool.