Cherry Almond Muffins

These Cherry Almond Muffins are a fun treat to make any time of year, but we made them as a healthy treat for Valentine's Day. You can use fresh or frozen cherries for this recipe, which means you can enjoy them in any season! Top with unsweetened whipped cream, and a fresh cherry on top.


Yield: decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. If using fresh cherries, pit and chop them, and set aside. If using frozen cherries, remove them from the freezer, and soak in room temperature water so they defrost quickly, then drain and set aside.
  2. Preheat the oven to bake at 350 degrees.
  3. In a standing mixer, combine the cassava flour, almond flour, potato starch, maple sugar, salt, and baking soda.
  4. Using the paddle attachment, mix on medium-low to combine all ingredients.
  5. In a small mixing bowl, whisk together the eggs, maple syrup, almond extract, and almond milk.
  6. Warm the palm shortening so that it starts to melt, but you don't have to melt it completely.
  7. Pour the palm shortening into the flour mixture, and beat on medium until the batter resembles course sand. Scrape down the bowl as needed.
  8. While beating on low speed, add the liquid to the dry. Once all is combined, turn the mixer onto medium speed, stopping to scrape down the sides as needed.
  9. Once the batter is fully combined, turn the mixer off.
  10. Squeeze any excess liquid from your cherries, and give them a chop.
  11. Remove the bowl from the stand mixer, and fold in the cherries.
  12. Using an ice cream scoop, scoop the batter into a lined cupcake tin.
  13. Bake the muffins at 350 for 20-25 minutes, or until a toothpick inserted comes out clean.
  14. Allow to cool, and top with whipped cream, and a cherry if desired.


I topped our muffins with Tillen Farms Merry Maraschino Cherries, which are free of corn syrup and red dye!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Fat:259 g
    Carbohydrates:441 g
    Protein:45 g
    Calculated for total recipe.

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  1. Suismoi
    February 14, 2019

    These made my family so happy this Valentine’s Day morning! Thank you — absolutely delicious! (Just fyi, I subbed arrowroot for the potato starch. Doubled the recipe and got 24 beautiful, good-sized muffins and a little leftover batter for everyone to enjoy.)

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