Gluten Free Tahini Cherry Muffins Recipes

GLUTEN FREE TAHINI CHERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, stir together oats, flours, baking powder, cinnamon, and sea salt. Then add tart cherries, coconut flakes, and poppy seeds, and stir to lightly coat.
• In a separate bowl, whisk together eggs, oat milk, coconut oil, maple syrup, tahini, and vanilla extract.
• Add wet ingredients to dry ingredients, and stir until no flour streaks remain.
• While oven is preheating, fill muffin cups with batter, 3/4 of the way full. If they are almost full, that's a good thing! The muffins will rise beautifully this way.
• Bake muffins at 375 degrees F for 4 minutes, then turn down heat to 350 degrees F and cook for another 14 minutes, until a toothpick comes out with crumbs.
• Let cool in the pan for 5 minutes, then remove. Best eaten when fully cooled.

GLUTEN FREE ALMOND CHERRY MUFFINS RECIPE

Steps:

• Preheat oven to 375 degrees. Line a standard muffin tin with paper cupcake liners.
• Thaw the frozen cherries in a bowl and save any juices that accumulate. (You can do this either at room temperature or in the microwave at 30 percent power for 2 - 3 minutes.) Coarsely chop the cherries.
• Break up the almond paste into the bowl of an electric mixer preferably fitted with a paddle attachment. Beat the almond paste until it crumbles. Add ½ cup of sugar and the hot, melted butter. Beat on medium speed until smooth. Add the eggs, one at a time, and beat after each addition. Add the vanilla and mix well. Add the flour, baking powder and salt. Mix to combine, scrapping down the sides of the bowl as needed. Fold in the cherries and reserved juices. Divide the batter evenly among the prepared muffin tins. Top each muffin with some of the sliced almonds and about ¼ teaspoon of sugar. Bake for 25 - 30 minutes or until risen and golden brown.
• Let the muffins cool in the pan and serve.

GLUTEN-FREE CHERRY AND CHOCOLATE MUFFINS

Steps:

• Preheat oven to 360 F and line a muffin pan with paper liners.
• In a large bowl combine flour, xanthan gum, and salt.
• In a separate bowl, whisk together milk, olive oil, honey, eggs, and vanilla. Add to dry ingredients and stir to combine.
• Gently stir in chocolate chips and cherries.
• Pour batter into prepared muffin pan and bake for 40 - 45 minutes or until the tops are golden.
• Remove from the oven and leave to cool.

GLUTEN-FREE CHERRY COBBLER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
• Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.