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A close up of a chocolate cupcake.

Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze

These Gluten Free Chocolate Cherry Almond Muffins with Chocolate Glaze are the perfect healthy treat for Mom on Mother’s Day!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 357kcal




  • 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.


Calories: 357kcal | Carbohydrates: 32g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 253mg | Fiber: 5g | Sugar: 15g | Vitamin A: 340IU | Vitamin C: 1.7mg | Calcium: 105mg | Iron: 1.8mg