Moist cherry and blueberry muffins

Ingredients

Yields 12 moist muffins

• 2.5 cups blanched almond flour (I buy it at Costco, it’s much cheaper)
• 6 tbsp monk fruit (natural calorie-free sweetener, available in natural food stores)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp liquid vanilla
• 3 large eggs
• 1/3 cup coconut oil
• 6 tbsp unsweetened almond or cashew milk
• 3/4 cup fresh blueberries and pitted cherries (or buy these fruits frozen, let thaw, and remove excess water)

Instructions:

1. Preheat oven to 350°F.
2. Lightly grease a muffin tin with a little coconut oil or use a silicone muffin tin and set aside.
3. In a large bowl, add your dry ingredients and mix well.
4. In a separate small bowl, add your other ingredients, except the blueberries & cherries, and mix well.
5. Combine the dry and wet ingredients and mix lightly.
6. Add your cherries & blueberries and let sit for 5 minutes.
7. Divide the muffin batter evenly into the 12 muffin cups.
8. Bake for 19 to 25 minutes or until a toothpick comes out clean.

A perfectly healthy and satisfying snack.

Notes: Your batter should not be too thick, but if you have added too much fruit or are using an almond flour other than blanched almond flour, you may need to add an extra tablespoon or two of nut milk.

These sweet muffins are best enjoyed fresh, but will keep in the refrigerator for 5 days. These muffins are easy to freeze and will keep frozen for 2 months.