Chocolate and cherries are both natural antioxidants and can help reduce inflammation. You will love the classic chocolate- cherry combination in cupcake form!
Ingredients
½ cup almond flour
¼ cup unsweetened cocoa powder
5 tablespoons coconut sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
½ Tablespoon almond extract
1 cup cherries, pitted
½ cup coconut oil, melted
Instructions
Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.
In a small bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
In a medium bowl, beat the eggs with the almond extract.
Add the cherries, and smash with a fork until the cherries are lumpy.
Next, add the dry mixture to the cherries, and stir to combine.
And then, add the melted coconut oil, and stir until a fudge-like batter forms.
Fill each cupcake liner about two-thirds of the way with
the batter.
Transfer the muffin tin to the oven, and bake until a toothpick inserted into the center comes out clean, for 18 to 20 minutes. Remove from the oven.