Lighter Chocolate Cherry Muffins, Paleo, Gluten-free

These lighter chocolate cherry muffins are fluffy and satisfying muffins bursting with baked juicy cherries and chocolate flavors. They are made with healthier ingredients like almond flour, olive oil and coconut sugar.

Cherries are one of our favorite fruits. We love to eat them, bake with them, and cook with them as often as possible! If you do too, check out our Chocolate Cherry Smoothie, Almond Flour Chocolate Cherry Lava Cakes, and Gluten-Free Apple Cherry Crisp.

We especially love these lighter chocolate muffins with cherries. They are naturally gluten-free, dairy-free, Paleo, and satisfying!

Why this recipe works

• Chocolate and cherries are a wonderful combination.
• This recipe is great for those following a Paleo or Gluten-free diet.
• This recipe is allergy friendly. It is soy-free, peanut-free, gluten-free and dairy-free.
• It is a crowd pleaser!

Recipe ingredients

• Almond flour– blanched almond flour works best for baking because it is more refined in texture.
• Tapioca flour– this type of flour helps give a good texture to Paleo or gluten-free baked goods.
• Coconut flour– this is very absorbent so don’t use more than the recipe requires.
• Coconut sugar– this has a lower glycemic index than other sugars.
• Cocoa powder– make sure to use one that is unsweetened.
• Baking soda– this makes the muffins rise.
• Cream of tartar– we like baking with cream of tartar because it results in great texture.
• Eggs– this help bind the muffins together.
• Almond milk– make sure there is no added sweetener or flavor.
• Olive oil– this is used to replace butter in the recipe. Any kind of olive oil works here.
• Chocolate chips– make sure to use ones that fit your dietary needs. We like HU chocolate chips for Paleo baking.
• Pitted frozen or fresh cherries– both work. If using frozen, you don’t need to let them thaw first. Just use them straight from the freezer.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

• Instead of tapioca flour, you can use arrowroot powder.
• Instead of coconut sugar, you can use brown sugar, but then the recipe won’t be Paleo anymore.
• Instead of almond milk, you can use any non-dairy milk of choice.
• Instead of olive oil, you can use avocado oil.

Step by step instructions

Step 1

Step 1: Mix the dry ingredients together in one bowl. This includes the almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, baking soda, cream of tartar, and salt

Step 2

Step 2: Add the eggs, almond milk, and olive oil, to the dry ingredients and mix.

Step 3

Step 3: Fold the chocolate chips and cherries into the batter.

Step 4

Step 4: Bake!

Recipe FAQs

Yes! Just throw the frozen cherries into the batter. They don’t need to be thawed.

We like to keep them covered and then keep them on the counter for up to 3 days.

Yes! Make sure they are fully cooled off first then individually freeze them in freezer friendly bags or containers.