Cherry and Almond Muffins

Mini cherry and almond muffins

There are some amazing bloggers out there with recipes that are worthy of your attention. Cate at is one of them. My version of her cherry and almond muffins have a sweet caramel flavour from the coconut sugar, a juiciness from the cherries, a moistness from the almond meal/ground almonds and crunchiness from the chopped almonds… and best of all, these cherry and almond muffins are far better for you than normal cake – result!


70g Spelt flour

70g Fresh cherries (approx. 7 cherries) – then de-stone and roughly chop

50g Coconut sugar

1 x Medium sized egg

40g Roughly chopped almonds – consider finely chopping for smaller children

30g Almond meal

30g Sunflower oil

2 tbs Yoghurt (ideally Greek yoghurt)

1/2 tsp Baking powder

1/4 tsp Bicarb soda

Small pinch sea salt

Pinch vanilla paste or few drops of vanilla extract

Makes 15 mini muffins


  • Preheat oven to 180°C
  • Lay muffin cases out on a baking tray
  • Sift the dry ingredients together and mix: spelt flour, almond meal, baking powder, bicarb soda and salt
  • In a separate bowl mix the wet ingredients: egg, sugar, sunflower oil, yoghurt and vanilla
  • Pour the wet ingredients into the dry ingredients and ‘fold’ the mixture together, being careful to mix as little as possible – over mixing makes your muffins tough
  • Fold through 3/4 of your cherries and 3/4 of your almonds into the mixture – reserving the rest for arranging on the top of your muffin mixture
  • Spoon mixture into muffin cases
  • Arrange remaining cherries and almonds on the top of the raw cherry and almond muffins
  • Bake in the top 1/3rd of the oven for approx. 7 minutes until spongy to the touch – for mini muffins. Longer for larger muffins
  • Allow to cool on a wire rack

Options: If you have no almond meal just replace with extra flour. For a dairy free alternative, coconut yoghurt works well too. If you prefer your muffins less sweet, reduce coconut sugar by 10g. You can double this recipe if you require a larger batch. Depending on availability and season, substitute cherries with raspberries, blackberries or blueberries. Or use frozen berries. If you have no sunflower oil rice bran oil works too (Thanks Vix D for your suggestion).

How kids can get involved:

  • Your little one will love helping you weigh out your ingredients – be sure to add a few extra cherries in case there is a mouse!
  • Sieving
  • Mixing
  • Cracking the egg
  • Spooning mixture into the paper cases
  • Garnishing the raw muffins with the remaining cherry and almond


Girl holding muffin




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