There is nothing like the cherry season when fresh cherries are juicy and delicious! We love to make these healthy gluten free cherry chocolate chip muffins. They freeze wonderfully, so make extra and freeze some for later!
My daughter had a sleepover last night and I wanted to make a special treat for breakfast. Something healthy enough for breakfast, yet “fun” so I look like the cool mom :-). It was time to pull out an easy gluten free muffin recipe.
Cherries are in season, so this delicious gluten free cherry muffin recipe is going to be perfect to serve for breakfast.As the girls slept, I busily scooped seeds out of fresh cherries. *Mental note for next time to have the girls to help out with this. There is a lot to be said for child labor LOL.
(I need to find a good cherry pit remover for the next time I make these muffins! This was the most time-consuming part of this recipe was to cut out the pit out from all of the cherries.)
Gluten Free Flours That Work With This Recipe:
You will find this gluten free chocolate chip muffin recipe is really easy to make. Using a lighter gluten free flour blend made these muffins fluffy, but using heavier whole grain gluten free flour blends would work as well, the only difference is that the muffins will not be as light. (Just don’t use a gluten free flour mix with bean flavors. That would add a more bitter taste.)
I like to use my favorite gluten free flour blend so that these muffins are nice and fluffy. I also added almond flour to this gluten free muffin recipe to add some protein. Any fruit will taste great, my kids also like when I make gluten free apple muffins with this recipe.
You can easily make these cherry muffins dairy free as well by using a dairy free chocolate chip like Enjoy Life chips.)
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Things You Need To Make This Recipe:
Easy and healthy gluten free cherry and chocolate chip muffins.
Preheat the oven to 350 degrees.
In a medium bowl, mix all wet ingredients and whisk to blend.
Add cherries and chips to the wet ingredients and stir.
In a large bowl, add all dry ingredients (including coconut sugar) and whisk to blend.
Pour the wet ingredients into the dry ingredients and gently stir together.
Be careful not to over mix because the muffins will not be as light.
Line a muffin tin with paper muffin wrappers.
Fill each muffin cup with batter almost over the top.
Bake for 15-20 minutes until done.
This link will take you to all of my gluten free muffin and scone recipes!
Want another fun muffin recipe to try out? Give these Paleo Breakfast Muffins a try!