Cherry Chocolate Chip Muffins and 5 Good Reasons to Eat Them
Well..cherries are finally in season. I have been waiting patiently for this time to come.
And even though those organic ones are pretty pricey, they are only around for such a short time that I cannot really help but break the budget while they are still available.
Cherries, of course, are loaded with health benefits and are often known as a super fruit.
Just some facts to note about cherries are that they are:
- Rich in anthocyanins, which aid in reducing inflammation in the body, help in cancer prevention, reduce issues related with heart disease, and help improve memory
- A good source of fiber, which is helpful for digestive health
- A good source of melatonin, which helps balance sleep cycles and regulate heart rhythms
- An excellent source of beta carotene, containing even more than blueberries and strawberries
- Rich in cyanidins, which are powerful free radical scavengers and play an important role in the body’s fight against cancerous cells
And then when you take all of these health benefits and you toss them with a little bit of that antioxidant-rich dark chocolate…a little magic is made. Cherries and chocolate just seem born to go together, in my ever-so-humble opinion.
The flavors in these Gluten-free, Dairy-free, and easily Egg-free, and Nut-free Cherry Chocolate Chip Muffins are a such a nice complement to each other and taste quite decadent…even though these are truly a pretty healthy treat.
So grab your cherries…and your chocolate…and make some magic happen in your pan!
Gluten-Free Dairy-Free Cherry Chocolate Chip Muffins
- 1 cup Superfine Brown Rice Flour
- 1 cup Almond Flour (For NUT FREE: Use Quinoa Flour)
- 1/2 cup Millet Flour (or Teff Flour)
- 2 tablespoon Arrowroot Starch
- 2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Sea Salt, fine
- 3 Large Eggs (For EGG FREE: Mix together in small bowl: 4 1/2 Tbsp Unsweetened Applesauce with 2 1/4 tsp additional Baking Powder with 3 Tbsp Warm Water and with 2 1/4 tsp Ener G Egg Replacer – use mixture where you would add eggs)
- 1/4 Cup Virgin Coconut Oil, preferably Organic
- 1/2 Cup Organic Coconut Palm Sugar (or Granulated Sugar)
- 1/2 Cup Plain Coconut Yogurt, such as So Delicious Coconut Milk Yogurt (or can use Dairy based Plain Yogurt if not avoiding Dairy)
- 1/2 Cup Coconut Milk, such as So Delicious Coconut Milk (or water)
- 1 Cup Pitted and Chopped Fresh Cherries
- 1/2 Cup Allergen-Friendly Semi-Sweet Chocolate Chips (Such as Enjoy Life brand)
1. Preheat oven to 350 Degrees. Prepare muffin tin with liners or by lightly greasing each cup. In medium bowl, whisk together until light and fluffy: Brown Rice Flour, Almond (or Quinoa Flour), Millet (or Teff Flour), Arrowroot Starch, Baking Soda and Powder, Xanthan Gum, and Sea Salt.
2. In bowl of stand mixer, add: Eggs (or Egg Replacement), Oil, Sugar, Yogurt, and Milk (or water). Mix on medium speed for about 1 minute.
3. Turn mixer to low, and slowly add Dry Flour Mixture, stopping occasionally to scrape down the sides of the bowl. Mix only until blended. Do not overmix. With wooden spoon, stir in: Cherries and Chocolate Chips.
4. Pour batter into prepared muffin tin, about 2/3 full. Bake at 350 for about 18 – 20 minutes, or until muffins are firm to the touch and a toothpick inserted into the center comes out clean.
And, just in case you are feeling overwhelmed and alone in your food allergy and special-diet journey right now, you may want to go over and read some really powerful stories in the comments sections on the two posts below. You will see just how many others are going through very similar emotions and struggles…you are not alone in this.
Kim Maes is the creator of the Cook It Allergy Free iPhone and iPad Apps, which customize recipes to meet multiple food allergy needs. She also writes the recipe blog Cook It Allergy Free, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy. Kim went back to receive a Master’s Degree in Holistic Nutrition after her son and her husband were diagnosed with Celiac Disease and other food sensitivities.