These Cherry Muffins are a grain-free, low-sugar snack. I’ve used a combination of raw honey and stevia to keep the sugar content really low, but it doesn’t compromise flavor…promise! They are great served warm and spread with some raw butter.
Mix the wet ingredients in a large bowl. Mix the dry ingredients in a medium bowl. Fold the dry ingredients into the wet ingredients. Carefully mix in the nuts. Pour into muffin tin and bake at 350 degrees for 35 minutes or until done.
Note: If you prefer not to use stevia, you can substitute another 2 tablespoons of honey for the stevia.
Enjoy these muffins year round by making an extra batch or two and freezing them. You have no idea how good cherry muffins are going to taste in January!!!
I’d love to hear how you liked this recipe in the comments below!