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Cherry Pistachio Chocolate Muffins
ealthy and flavorful, our Cherry Pistachio Chocolate Muffins are sure to be a huge hit. They’re gluten-free and made with flaxseed meal as well as chocolate, pistachios and cherries, meaning your kids will beg for a healthy treat for breakfast. Makes a great after-school snack, too!
Main Ingredients
- 1/4 cup flaxseed meal
- 3/4 cup water
- 3/4 cup coconut flour
- 1/2 cup cocoa powder
- 1 cup pistachios (chopped with 1/4 cup reserved for the top)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup vanilla greek yogurt
- 1/2 cup honey
- 6 oz chopped thawed frozen cherries (roughly chopped)
- 3 tablespoon coconut oil (melted)
Optional
- 1/3 cup dark chocolate chips
Cooking Instructions
Step 1
Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
Step 2
In a small bowl mix flaxseed meal and water. Let rest for 2-3 minutes.
Step 3
In a medium mixing bowl, whisk together coconut flour, cocoa powder, pistachios, baking powder, baking soda and salt. If using the dark chocolate chips add at this time. Set aside.
Step 4
In a separate medium mixing bowl, combine yogurt and honey. Gently stir in flaxseed meal (with water), cherries and coconut oil.
Step 5
Fold wet ingredients into dry ingredients until just combined. Spoon batter into muffin tin. Each cup should be 3/4 full. Top with reserved pistachios. Bake for 22-26 minutes. Let rest 10 minutes in muffin pan, then tip out onto cooling rack.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
