Gluten-Free Cherry Almond Muffins Gluten-Free Cherry Almond Muffins

Gluten-Free Cherry Almond Muffins Image by: Joe Kim

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine



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 facts Per muffin: about

  • Fibre 2 g
  • Sodium 206 mg
  • Sugars 16 g
  • Protein 5 g
  • Calories 227.0
  • Total fat 11 g
  • Potassium 122 mg
  • Cholesterol 32 mg
  • Saturated fat 4 g
  • Total carbohydrate 29 g


  • Iron 6.0
  • Folate 3.0
  • Calcium 7.0
  • Vitamin A 3.0
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Baking & Desserts

Gluten-Free Cherry Almond Muffins