Gluten Free Cherry Muffins

Serves 12

10 mins prep

22 mins cook

32 mins total

These fluffy Gluten-Free Cherry Muffins have a soft, spongy and juicy cherry cobbler center! Made with a blend of buckwheat flour and tapioca flour, these delightful muffins are super quick and easy to make and filled with pleasing textures and flavors.

2 servings

¼ cupsbuckwheat flour

⅕ cuptapioca flour

⅕ teaspoonbaking powder

⅕ cup+ 2 tablespoons milk of choiceI use unsweetened almond

1 tablespoonsmaple syrup

⅕ cupapplesauce

⅕ teaspoonapple cider vinegar

⅕ cupchopped fresh cherriespits removed

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Preheat oven to 375°F. Grease or line a muffin pan with muffin liners.
In a large bowl sift together flours and baking powder.
In another bowl whisk together milk, syrup, applesauce and vinegar until smooth.
Pour wet ingredients into dry ingredients. Stir until just combined.
Fold in chopped cherries.
Fill each muffin tin 3/4 way full with batter.
Bake for 22 minutes or until firm and turning golden.
Let cool before serving.
Enjoy!