Muffins are little cakes that can be prepared both sweet and savoury. Sweet muffins may contain fruit, nuts, dried fruit or chocolate. Savoury ones can be made with cheese, vegetables such as beetroot or zucchini, grains such as caraway or pumpkin seeds.
Whether made in a sweet or a savoury type, muffins are quick to prepare. The time spent on making muffin batter, then baking takes only up to 30 minutes in total. Muffins are definitely one of my favourite sweets, mainly because they can be quickly made.
Since I try not to eat too much gluten, from time to time I am making gluten-free goodies such as these muffins. I made these coconut muffins with cherries by using a mix of coconut and buckwheat flour. I added some shredded coconut and compote cherries to them. I ate these delicious muffins for a couple of days, thoroughly enjoying them. If like me, you are a fan of muffins and trying to avoid gluten, you must try this recipe for gluten-free muffins with cherries.
Ingredients for gluten-free muffins with cherries.
- 150 g cherries from compote
- 1/2 teaspoon of soda
- 1 teaspoon of baking powder
- 2 eggs
- 50 g coconut flour
- 150 g buckwheat flour
- 300 ml milk
- 1 teaspoon of lemon juice
- 70 g shredded coconut
- 1/2 teaspoon of vanilla extract
- 100 ml sunflower oil
- 150 g light brown sugar
- a pinch of salt
- paper muffin cases
How to make gluten-free muffins with cherries.
Pour the milk into a cup, add lemon juice to it and set it aside for 10 minutes.
Crack the eggs into a plastic pot, add a pinch of salt, brown sugar and vanilla extract to it, then whisk it until sugar dissolves. The mixture should be light and fluffy.
Next, add milk, oil, then coconut flour, buckwheat flour, baking soda, baking powder and coconut flakes. Mix thoroughly. At the very end, add the cherries.
Place the paper muffin cups in the muffin tray. Put the muffin butter into each one of the paper cups. Place the tin in an oven preheated to 180 degrees Celsius and bake for 35 minutes.
Good to know when making gluten-free muffins with cherries.
You can replace cherries with any fruit of your choice. I recommend mangoes, coconut or raspberries
I baked these gluten-free muffins a little longer than I would bake regular muffins made from a flour. Buckwheat flour is a bit heavier than wheat flour, so it needs to be in the oven for a little longer.
Do you like muffins with fruits? If so, try our recipe for Kefir muffins with fruits.