mmmmm, cherries and chocolate. What can be better? These are just as good for dessert as they are for breakfast. When we have them for breakfast we often pair them with a bowl of fruit and nuts, and with all the protein it's a satisfying way to start the day. These muffins are really low in starch, with less than 2 grams of starch per muffin.
3 cups almond meal
1/2 cup flax seed
1/2 cup oat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1 cup butter, melted
1-2 cups cherries (frozen or fresh, pitted and thawed if frozen)
12 tablespoons nutella
1. Line or grease tins. Preheat oven to 300°. Whisk flours, baking powder and salt. Seperately whisk egg until lemon colored. Add sugar, whisk vigorously until thick, slowly add butter until combined. Add sour cream until combined. Add sour cream mixture to flours, fold until combined (don't overmix).
2. Fill muffin cups 2/3 full, let rest for 10 minutes. Add 1-2 cherries to the center of each muffin. Bake 25-30 minutes until golden. Top immediately with 1 teaspoon of nutella, serve.
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