Mini Chocolate Cherry Muffins
Ingredients
- 10 small fresh or frozen cherries
- 40 sugar-free chocolate chips
- 2 tbsp coconut flour
- 1 Tbsp xylitol
- 2 tsp erythritol
- 1 pinch pure powdered stevia
- 2 tbsp cocoa powder
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- Pinch of salt
- 1 large egg
- 2 tbsp coconut oil, melted
- 2 tbsp coconut milk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F. Prepare a mini muffin tin with 10 paper cups or use a silicone mold. Place a cherry in the center of each cup. Set aside.
- Place the chocolate chips in a blender and pulse a few times until they are finely chopped; place in a bowl and set aside. In the same blender, powder the xylitol and erythritol and place in a small bowl with the coconut flour, stevia, cocoa powder, baking soda, baking powder and salt. Blend with a whisk then set aside.
- In a medium bowl whisk the eggs, butter, coconut oil, coconut milk and vanilla until uniform. Add the dry coconut flour mixture and blend into a medium thick batter. Fold in the chopped chocolate chips.
- Divide batter into the muffin cups covering each cherry fully and bake for 11-13 minutes until the centers spring back when pressed. Remove from oven and allow them to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month. Serve at room temperature or warmed slightly in a microwave. Each muffin is one serving