Cherry Pistachio Chocolate Muffins

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!

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Main Ingredients

  • 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)

Optional

  • 1/3 cup dark chocolate chips

Cooking Instructions

Step 1

Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.

Step 2

In a small bowl mix flaxseed meal and water. Let rest for 2-3 minutes.

Step 3

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.

Step 4

In a separate medium mixing bowl, combine yogurt and honey. Gently stir in flaxseed meal (with water), cherries and coconut oil.

Step 5

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.

Recipe