Tested till perfect Gluten-Free Cherry Almond Muffins
Gluten-Free Cherry Almond Muffins
Photography by Joe Kim/TC Media

Gluten-Free Cherry Almond Muffins

Toasted coconut adds a chewy texture and tropical flavour to these tasty treats. The batter is suited to lots of variations: Substitute other dried fruits for the cherries or use pecans or walnuts instead of the almonds.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 35 minutes
  • Portion size 12 muffins


  • 1/2 cup 1/2cupmedium unsweetened coconut
  • 1/2 cup 1/2cupbrown rice flourbrown rice flour
  • 1/4 cup 1/4cupalmond flour
  • 1/4 cup 1/4cupcornstarch
  • 1/4 cup 1/4cuptapioca starch
  • 2 tsp 2tspbaking powder
  • 3/4 tsp 3/4tspbaking soda
  • 1/2 tsp 1/2tspxanthan gum
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupdried cherries, chopped
  • 1/3 cup 1/3cupnatural almonds, chopped
  • 3/4 cup 3/4cupplain 2% Greek yogurt
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 cup 1/4cuplight-tasting olive oil or safflower oil
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1 tsp 1tspcider vinegar
To change the number of servings, enter the number, then press "calculate". or reset


In dry small skillet over medium heat, toast coconut, stirring often, until light golden, about 5 minutes. Set aside.

In large bowl, whisk together brown rice flour, almond flour,cornstarch, tapioca starch, baking powder, baking soda, xanthan gum and salt; stir in coconut, cherries and almonds.

In separate large bowl, whisk together yogurt, sugar, oil, eggs, vanilla and vinegar. Add flour mixture; stir just until combined. Spoon into 12 paper-lined muffin cups.

Bake in 350?F (180?C) oven until tops are firm to the touch, about 20 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 3 days. Or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)

Nutritional Information Per muffin: about

cal 227 pro 5g total fat 11g sat. fat 4g
carb 29g dietary fibre 2g sugar 16g chol 32mg
sodium 206mg potassium 122mg

% RDI:

calcium 7 iron 6 vit A 3 folate 3
This recipe is featured on Best breakfasts under 500 calories
All rights reserved. TVA Group Inc. 2015