I love cherries. Love them so much that they rarely get used in baked goods because they’ve all been eaten straight from the bag! But the other day we happened to have an abundance of cherries in the fridge, some that had been hanging out there for a week or so and just asking to be baked into something tasty.
I was a bit skeptical of this recipe, because of its high ratio of wet to dry ingredients, the use of coconut oil instead of butter or canola oil, and no sugar or white flour. YES. No sugar, no white flour and no dairy so you can eat these without too much of a guilty conscience, especially in the summer time.
While these muffins didn’t end up having your normal fluffy muffin texture, they were still packed with flavour from the cherries, almond extract, and streusel finish. They were almost a cross between a muffin and an oatmeal cookie, and there’s nothing wrong with that in my opinion.
They may not look that promising right out of the oven, but let them cool and they’ll be delicious, flavourful and healthy. Worth using up any extra cherries you have lying around in the fridge!
Cherry Almond Streusel Muffins
1/2 cup coconut oil, softened
1/4 cup honey
1 large egg
1/4 cup almond milk
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 cups fresh cherries, pitted and halved
For the Streusel:
1/4 cup spelt flour (or whole wheat flour)
2 Tbsp old-fashioned oats
1/2 Tbsp honey
1 Tbsp coconut oil
Few drops of almond extract
2 Tbsp powdered sugar (ok… the one exception to the no sugar rule! Feel free to leave it out if you’d like to)
Preheat oven to 350 degrees F, and line a standard muffin tin with paper liners or grease with non-stick spray.
In a small bowl, use a fork to combine the spelt flour, oats, powdered sugar, honey, almond extract, and coconut oil for the streusel until a coarse crumb results.
In a large bowl, beat the coconut oil and honey together until creamy. Beat in the egg, and vanilla and almond extracts. Stir in the almond milk until well combined.
Gently mix in your flour, baking powder, and salt and stir until just incorporated.
Spoon batter into prepared muffin tin, and then sprinkle the streusel over the batter for each muffin. Bake for 20-25 minutes, or until the centre of the muffins bounce back to the touch (they may still look quite wet but will firm up once out of the oven). Remove from the oven and allow to cool on a wire rack.
Yield: 10 muffins
(Adapted from Cheeky Kitchen)