Healthy Morning Treat: Gluten-Free Cherry Almond Muffins

Ingredients:

Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup almond milk (or any milk of choice)
- 1 cup fresh or frozen pitted cherries, halved
- ½ cup sliced almonds

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Prepare Dry Ingredients:
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Prepare Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, applesauce, and vegetable oil until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Begin and end with the dry ingredients, mixing just until incorporated.
Fold in Cherries and Almonds:
- Gently fold in the halved cherries and sliced almonds.
Fill Muffin Tin:
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve:
- Enjoy your gluten-free cherry almond muffins!

Tips:

You can use fresh or frozen cherries, but if using frozen, do not thaw them before adding to the batter.
For added crunch, sprinkle a few extra sliced almonds on top of the muffins before baking.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Enjoy your delicious and healthy muffins!