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These fluffy Gluten-Free Cherry Muffins have a soft, spongy and juicy cherry cobbler center! Made with a blend of buckwheat flour and tapioca flour, these delightful muffins are super quick and easy to make and filled with pleasing textures and flavors. Gluten-free, vegan, dairy-free, soy-free, nut-free and refined sugar-free.
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Muffins are a big hit around here with the kiddos, so I’m always dreaming up a new muffin recipe to create! And these delightful muffins were more than approved by my little ones. With their fluffy texture studded with juicy cherries, slight sweetness and hearty & filling nature, these gluten-free cherry muffins are certain win over you & yours, too!
Why You'll Love This Recipe
- Fluffy, chewy, spongy, moist and juicy.
- Hearty and filling.
- Rich in fiber and antioxidants.
- Perfectly sweet — not too much, not too little.
- Made with simple, wholesome, healthy ingredients.
- Easy to make.
- Store well.
- Super kid-friendly.
- Gluten-free, dairy-free, vegan, nut-free, soy-free, oil-free, refined sugar-free.
How to Make Vegan Cherry Muffins:
- Mix.
- Pour.
- Bake.
- Enjoy!
Tips for Making Gluten-Free Cherry Muffins:
- Due to the unique nature of buckwheat flour, I do not recommend replacing it with anything else.
- The tapioca flour can be replaced with arrowroot starch or cassava flour, if need be.
- The maple syrup can be replaced with honey or coconut sugar.
- For sugar-free / no sugar added muffins, replace the maple syrup with a sugar-free sweetener such as this one.
- This is a versatile recipe! You can replace or halve the cherries and instead add berries, chopped apples, pineapples or mango. You can throw in a handful of nuts, seeds or chocolate chips for even more flavor and texture.
- In a pinch, the apple cider vinegar can be replaced with lemon juice.
- These muffins store well lightly covered at room temperature for up to 48 hours or in air-tight containers in the refrigerator for up to 5 days.
More Gluten-Free Vegan Baking Recipes:
Easy Vegan Banana Bread (Gluten-Free)
Strawberry Apple Crisp With Polenta (Gluten-Free, Vegan)
Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten-Free, Vegan, Refined Sugar-Free)
Triple Berry Crumble Pie With Almond Coconut Oat Crust (Gluten-Free, Vegan)
Gluten-Free Graham Crackers (Vegan, Refined Sugar-Free)
This is truly such an easy, healthy and delicious cherry muffin recipe packed with flavor and wholesome goodness! We hope you love them, too! Enjoy. xo.
📖 Recipe
Gluten Free Cherry Muffins
Ingredients
- 1 1/2 cups buckwheat flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 3/4 cup + 2 tablespoons milk of choice I use unsweetened almond
- 6 tablespoons maple syrup
- 1/4 cup applesauce
- 1 teaspoon apple cider vinegar
- 1 cup chopped fresh cherries pits removed
Instructions
- Preheat oven to 375°F. Grease or line a muffin pan with muffin liners.
- In a large bowl sift together flours and baking powder.
- In another bowl whisk together milk, syrup, applesauce and vinegar until smooth.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Fold in chopped cherries.
- Fill each muffin tin 3/4 way full with batter.
- Bake for 22 minutes or until firm and turning golden.
- Let cool before serving.
- Enjoy!
Notes
- Due to the unique nature of buckwheat flour, I do not recommend replacing it with anything else.
- The tapioca flour can be replaced with arrowroot starch or cassava flour, if need be.
- The maple syrup can be replaced with honey or coconut sugar.
- For sugar-free / no sugar-added muffins, replace the maple syrup with a sugar-free sweetener such as this one.
- This is a versatile recipe! You can replace or halve the cherries and instead add berries, chopped apples, pineapples, or mango. You can throw in a handful of nuts, seeds, or chocolate chips for even more flavor and texture.
- In a pinch, the apple cider vinegar can be replaced with lemon juice.
- These muffins store well lightly covered at room temperature for up to 48 hours or in air-tight containers in the refrigerator for up to 5 days.
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