I don’t know what it is about Passover, but I always end up making and buying way more sweets and treats than we have the rest of the year. As a kid Passover was the one time of the year we had candy in the house, so it seems that my mom must have felt the same way. There are so many wonderful dishes that are easy to make Kosher for Passover, like many of the ones on this blog, but something about the added restrictions makes me want to bake. I tell myself that it comes from not wanting the kids to feel deprived when we go on outings and they can’t buy anything to eat, but in reality I just love to bake and will take any opportunity I have to experiment with new baked goods.
These muffins are the perfect treat, for Passover or anytime. Cherries, almond, and chocolate are one of my absolutely favorite flavor combinations and these muffins do not disappoint. Almond flour muffins made with fresh fruit often get mushy from the extra moisture, but roasting the cherries helps remove some of that moisture while concentrating the flavor. These muffins are great for a quick breakfast or a snack on the go. I often pack these in the kids lunches for a treat, and they love them. We have be packing these with us on all our excursions during Passover, and I will continue making them year round.
- pitted cherries - 10 oz, fresh or frozen
- coconut oil - 3 tablespoons (1.5 oz), melted
- honey - 1/4 cup (3 oz)
- almond milk - 1/4 cup (2 oz)
- 2 eggs
- vanilla extract - 1 tablespoon (.5 oz)
- blanched almond flour - 2 ½ c (10 oz)
- baking soda - 1/2 teapsoon
- salt - 1/4 teaspoon
- chocolate chips or chopped chocolate - 1 cup (6 oz)
Preheat oven to 425 degrees.
Place the cherries in a single layer on a rimmed baking pan and roast until some of the juice has come out and the cherries have shrunk a bit, about 10-15 minutes. Set aside to cool.
To make the muffins:
Preheat the oven to 375 degrees.
Combine the coconut oil,honey, almond milk,eggs and vanilla in a bowl and mix well with a spoon.
Add the almond flour, baking soda, and salt and mix well. Fold in the cherries and chocolate.
Place mini cupcake liners in a mini cupcake pan, and fill the liners all the way to the top of the liners (they do not rise much). A large tablespoon cookie scoop is the perfect size for filling the liners.
Bake the muffins for about 15-18 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
Allow to cool completely before serving.
These muffins were inspired by Jewhungry's amazing roasted strawberry muffins. I have modified them quite a bit but her version is well worth making too.