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Healthy Cookie Dough Breakfast Muffins

Ingredients

Dry Ingredients

  • 1.5 cups gluten free baking flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/4 cup melted coconut oil
  • 1 egg
  • 1/2 cup full-fat coconut yogurt Anitas Yogurt is my favorite
  • 1/4 cup nut milk I like almond, but use what you have
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup frozen cherries

Instructions

  1. Preheat oven to 375F.

  2. Combine all of the dry ingredients in a large bowl. Mix well to ensure it’s even.

  3. Using a mixture with a flat beater attachment, add the wet ingredients to the dry mixture one by one while mixing to integrate slowly.

  4. Fold in the frozen chopped cherries.

  5. Recipe should yield 12 cupcakes so line the cupcake tray with paper liners and use a large ice cream scoop to portion out the muffins. Bake for 15-20 minutes or until a toothpick comes out of the center clean.

  6. I like these a little gooey 😉 I’m supposed to say let cool and serve but let’s be honest... I eat these hot right away!