These Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze are the perfect healthy treat for Mom on Mother’s Day!
My mom was never a superstar cook, but still, some of my best memories are of mom and grandma baking with us as kids. Moms sweet specialties were: baked apples, rice pudding, apple crisp and lemon meringue pie (with store-bought crust and boxed filling, obviously) – all of which are now some of my favourite sweets. For some reason, we never had a lot of chocolate growing up, but now that I’m an adult and can make my own decisions, that’s definitely changed.
These Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze are legit my favourite thing about celebrating Mother’s Day for all of the yummy mummy’s in my life! When you bake delicious treats for others, you often get to sneak a little sweetness yourself and I have NO shame about that.
How to Make These Gluten Free Chocolate Cherry Almond Muffins
Okay, so these bad boys are kinda straddling the borderline between muffin and cupcake, but they’re surprisingly healthy and if you do without the glaze, they’re for SURE in muffin territory. I use a combination of almond flour (which is rich in fibre and protein), and oat flour, plus an extra hit of flax for a nutritious kick. They’re surprisingly low in added sugar since we have much sweetness coming in from the chewy dried cherries and the rich chocolately hit of dark chocolate chips.
Let’s be real- I may have made these Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze for mom on Mother’s Day, but recipe testing them was admittedly just an excuse to make myself a tasty treat mid-week. You know you do this too.
Now, I want to know:
What are you planning to make mumsy for Mother’s Day?
Have you tried my Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze?
Did you and your mom bake together when you were growing up?
Share your food memories with me by leaving a comment below!
Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze
- 3 eggs , beaten
- 1 tbsp apple cider vinegar
- 1 ½ cups ripe bananas (about 3), mashed
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 cups almond flour
- 2 tbsp ground flaxseed
- 1 cup oat flour (gluten free, if needed)
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup dried cherries , chopped
- 1/3 dark chocolate chips (dairy free, if needed)
- Preheat oven to 350 F and prepare 12 muffin tins with paper liners.
- In a medium bowl, mix together the eggs, vinegar, bananas, oil, maple, vanilla, and almond extract.
- In another bowl, mix together the almond flour, flax, oat flour, cocoa powder, cinnamon, baking soda, nutmeg, and salt.
- Mix the wet into the dry, then fold in the dried cherries and chocolate chips. Transfer to the lined muffin tins and bake for 20-23 minutes or until a toothpick inserted into the centre comes out clean.
- Meanwhile, in a double boiler, melt the chocolate chips and coconut oil until smooth. Stir in the almond extract.
- Once the cupcakes have cooled to room temperature, pour the chocolate glaze on top. Sprinkle with almonds and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.