Cherry Chocolate Chip Muffins – Gluten-Free

Serving Size: 1 muffin
Exchanges per Serving: 1 Carb + 1 Fat (= 1 Sweet)

These are great muffins to help keep your sugar under control. The fibers keep your body from absorbing the sugar or carbs into your blood. Gluten-free and vegan-friendly.

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1 cup / 240 ml whole oat flour, organic
½ cup / 120 ml brown rice flour, preferably organic
½ cup / 120 ml coconut flour, preferably organic
¼ cup / 60 ml almond flour, preferably organic
½ cup / 120 ml whole raw sugar, preferably organic
½ tsp / 2½ ml salt
½ tsp / 2½ ml baking soda
1 Tbsp / 15 ml baking powder, aluminum-free
½ tsp / 2½ ml xanthan gum
1 cup / 240 ml milk, whole, preferably organic pastured or plant-based, unsweetened
½ cup / 120 ml butter, preferably organic pastured, melted or coconut oil
1 egg, preferably organic pastured or omega-3, beaten or ¼ cup flaxseed slurry or aquafaba (chickpea cooking liquid)
2 tsp / 10 ml vanilla extract
1 cup / 240 ml freeze-dried organic cherries, unsweetened, rehydrated
¼ cup / 60 ml dark chocolate mini-chips

Preheat oven to 425°F/220°C. Line muffin tin with baking cups.
Measure out 1 cup of freeze-dried cherries and pour boiling water over them. Let set while mixing the dry ingredients.
Combine the flours (other gluten free flours can be substituted if desired, but using oat flour will help keep it low-glycemic), baking powder, baking soda, salt, sugar and xanthan gum (this helps bind it together like gluten).
Combine milk, egg and vanilla in a measuring cup and beat until mixed.
Melt butter.
Pour milk mixture and melted butter into the flour mix. Mix well by hand.
Drain cherries and add to the mix. Add in the chocolate chips.
Spoon into paper cups in muffin tin. Fill about ¾ of the way full as these will not rise a lot.
Bake for about 18 minutes or until lightly brown on top. Remove from oven and let cool for about 10 minutes.

Serve warm or completely cooled. Enjoy! You can substitute the cherries for any fruit you like, e.g. blueberries or strawberries.