Paleo Cherry Chia Muffins

I was hit by a big-time muffin craving a few days ago.  I mean, bit time.  Strange?  Yes.  Crazy? Only if I didn't answer it.

Thank goodness for that craving because these scrumptious muffins were born, in all their caky glory. Packed with juicy cherries, fresh orange, ginger, and chia seeds, there is so much to love!

These muffins are a winter variation of my lemon chia seed muffins, using cherries and ginger for brightness and fresh orange and maple syrup to add a irresistible sweet citrus flavor.  I know cherries aren't in season, but you can buy them pitted and frozen so they are ready to use year-round in any baking or smoothie recipes.  Every year I pit a few pounds of cherries and freeze them to last the winter, and every year those cherries fail to last longer than early November :)

My favorite way to enjoy these muffins is cut in half and toasted to golden-brown perfection, then smeared with homemade almond butter.  It's really the only way these should be eaten.  Seriously, if you come up with a better way let me know!  That's a challenge.

You can easily freeze these muffins and they make a great grab-and-go breakfast or afternoon snack for your busy days. They also are a festive treat to have prepared for when guests come over.  With no flour or refined sugar/fat,  and full of fiber, antioxidant packed cherries, omega 3 chia seeds, and protein-rich eggs, you can add a dose of healthy into your holiday indulgence.


Paleo Cherry Chia Muffins

1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup chia seeds

6 eggs
1 inch fresh ginger, zested (about 1/2 tsp)
1/4 cup coconut oil, melted
3 Tbsp maple syrup, room temperature
3 Tbsp fresh orange juice, room temperature
1 tsp vanilla
1/4 tsp orange zest

3/4 cup frozen cherries, chopped

homemade almond butter, for topping (optional)

Directions:
1.  Preheat the oven to 350 F.  Line a muffin pan with 8 muffin tins.
2.  Whisk together the coconut flour, baking soda, salt, cinnamon, and chia seeds.  In a separate bowl, whisk together the eggs, ginger, coconut oil, maple syrup, orange juice, vanilla, and orange zest.
3.  Slowly add the dry ingredients to the wet ones, whisking vigorously to create a smooth batter.  Allow to sit for 5 minutes, giving the coconut flour and chia seeds time to thicken the batter.
4.  Scoop the batter evenly into the muffin tins.  Bake for about 35 minutes, or until golden brown.  Allow to cool completely before storing in a air-tight container in the fridge.

For best results, slice the  muffins in half and toast before serving.  If frozen, deforest before toasting.