May 12, 2017

A delicious grain free muffin, perfect for a speedy breakfast option, post workout snack or afternoon treat. Pack our Tart Cherry products into your busy day.

Serves: Makes 6-8 large muffins

Cooking Time: 25-30 minutes


250g Almonds
1/2 tsp Sea salt
1 tsp Bicarbonate of soda
75g Coconut oil
1 tbsp Cinnamon
3 large Eggs
100g Honey or maple syrup
Zest of 1 lemon
75g CherryActive® Dried Tart Cherries soaked in warm water for 15 minutes
Flaked almonds to decorate


  1. Preheat the oven to 180C (Gas Mark 4).
  2. Line a muffin tin with paper cases.
  3. Place the almonds in a food processor and process until very fine.
  4. Add the salt, bicarbonate of soda, oil, eggs and honey and process again.
  5. Drain the CherryActive Dried Cherries and stir in the batter with the lemon zest.
  6. Spoon batter into the paper cases.
  7. Sprinkle over the flaked almonds.
  8. Bake fro 25-30 minutes until golden brown and cooked through.
  9. Allow to cool in the tin for five minutes then place on a wire rack to cool completely.