Paleo Chocolate Sour Cherry Muffins
These are some great paleo chocolate muffins. In fact they are some great paleo chocolate sour cherry muffins! I never thought when I started Paleo that I could enjoy decadent indulgences again without going to the dark side of refined sugar. I think these muffins strike an amazing balance of chocolate, sweet and sour. It’s such a flavor explosion in your mouth that I’m sure you’ll be repeating the recipe again and again. I know I do. This is a treat you will certainly enjoy, or at least I hope you do.
The recipe is pretty simple, which is one of the best parts. Simply mix the dry and wet ingredients separately then combine. You will then fold in the chocolate and sour cherries, reserving some to top them off. I personally like large muffins, like you see when you go into a coffee chop and dream through the looking glass of the encased window. With that said, I used some jumbo muffin liners, which is why this recipe says it only makes 7. You could use smaller muffin liners and spread them out, but you might have to adjust the baking time so they don’t dry out. I’ll let you decide!
I would check the muffins with a toothpick at around 18 minutes. Stick the toothpick in and if it comes out try, take them out. If you get some particles on the toothpick that aren’t from the chocolate chips, then keep them in the oven for a few more minutes. I haven’t had to exceed 24 minutes personally. Once you take them out of the oven bask in your accomplishment and let them rest for about 5-10 minutes.
Once rested dig in. They should be a bit gooey and moist, but hold together well. Take a look at the picture, I took below, of this paleo chocolate sour cherry muffin cut in half.
If you’re looking for something less on the chocolate side, I’d suggest my Raspberry Lemon Muffins.
Double Chocolate Sour Cherry Muffins
- Preheat your oven to 350
- In a medium bowl, whisk together all the dry ingredients. You can also sift everything together. Just ensure everything is mixed together well before adding any of the wet ingredients. Set aside.
- In a bowl, whisk the eggs.
- In a large bowl, using your hands or a masher, mash the bananas until there are no longer any large chunks.
- Add the eggs to the mashed bananas then combine with the rest of the wet ingredients.
- Combine the wet and dry ingredients and let sit for a few minutes so the coconut flour can absorb some of the liquid.
- Reserve a handful of the chocolate chips and dried cherries. Add the bulk of the chocolate chips and dried cherries to the batter.
- Using some jumbo or large muffin tins, fill 3/4 of the way with the batter.
- Top with reserved chocolate chips and cherries.
- Bake for 18-24 minutes, until a tooth pick comes out dry after poking.