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Better Than Takeout: Cherry Chocolate Coconut Flour Muffins

Beyond the Mat with Kathryn Budig
Level 1-2 10 mins
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These tasty, grain-free muffins can be eaten for breakfast or dessert! Full of fiber, they are delicious with chocolate and cherries, but also work with any seasonal fruit. Press play, then look out for an email containing a copy of the recipe! Cherry Chocolate Coconut Flour Muffins Ingredients: 3/4 cup coconut flour 1/2 cup maple syrup 2 eggs, organic + free-range 1 tsp baking soda 1/3 cup apple butter* 1/4 cup coconut oil, melted 1 cup almond butter 1 tsp vanilla extract 1/2 cup dried cherries* 1/2 cup dark chocolate chips Coconut oil spray or baking spray of choice Instructions: 1. Preheat oven to 350 degrees F (177 C). 2. Spray 12-cup nonstick muffin tin with coconut oil or baking spray of your choice. 3. Using a large spoon or hand mixer, combine all the ingredients except cherries and chocolate chips. 4. Fold in cherries until well combined. 5. Distribute batter evenly into prepared pans, filling each 3/4 full. 6. Top each muffin with a few chocolate chips. 7. Bake for 20-25 mins, or until a wooden skewer inserted into the center of a muffin comes out clean.* 8. Allow muffins to cool 5-10 minutes before serving. Notes: * Substitute any other seasonal fruit butter if you cannot find apple. * Substitute 1/2 cup defrosted cherries, roughly chopped, for dried cherries. * If using defrosted cherries, add an extra 5 minutes to total bake time.

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