Cherry-almond muffins (grain-free, vegan)


sherry almond gluten-free muffins
I made sauce out of some of the cherries I picked this summer. I often use applesauce in muffins, but decided to experiment with cherry sauce in this batch. They gave these muffins a slight pink tinge that the camera didn’t really pick up.

If you don’t have access to cherry sauce, just purée some frozen cherries in a blender or food processor. You can also use applesauce if you prefer.


  • measuring cups and spoons
  • 2 mixing bowls
  • mixing spoon or electric mixer
  • muffin tin with 12 2 ½-inch cups
  • cooling rack


  • 1¼ cup almond flour
  • 1/3 cup coconut flour
  • 2 tablespoons flax meal
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt (optional)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • 2¼ cups cherry sauce or puréed cherries
  • 2 Tablespoons oil
  • 1 cup cooked millet*
  • ½ cup dried cherries (optional)


  1. Mix cherry sauce, oil, and flax seed together.
  2. Stir in cooked millet.
  3. Mix together dry ingredients (except for dried apples), then stir them gradually into wet ingredients until well mixed. Batter should be lumpy.
  4. Stir in dried cherries.
  5. Spoon batter into muffin tin.
  6. Bake at 375 degrees for 20-25 minutes, or until tops are firm and inserted toothpick comes out clean.

*Mix 1 cup millet and 1 cups water in a saucepan. Bring to a boil, cover and lower to simmer. Keep on low, undisturbed (do not stir) for 25 minutes.

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