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!
- 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)
- 1/3 cup dark chocolate chips
Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
In a small bowl mix flaxseed meal and water. Let rest for 2-3 minutes.
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.
In a separate medium mixing bowl, combine yogurt and honey. Gently stir in flaxseed meal (with water), cherries and coconut oil.
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.