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Cherry ripe muffins
Recipe for yummy cherry ripe muffins that are lunchbox perfect and freezer and kid friendly. All the yummy stuff from cherry ripe in mini muffin form!
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from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
23
minutes
minutes
Servings:
24
mini muffins
Calories:
119
kcal
Author:
Kylie
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Ingredients
▢
2
eggs
▢
2
cups
self raising flour
▢
1
cup
pitted frozen cherries allow to defrost
▢
1
cup
shredded coconut
▢
⅓
cup
coconut sugar
▢
⅓
cup
coconut oil
melted
▢
1
cup
coconut milk
▢
1
teaspoon
vanilla
▢
1
tablespoon
cacao powder
Instructions
Preheat the oven to 180 degrees.
Line 2 mini cupcake trays (24 total) or use silicone ones.
Slightly crush the cherries in a large bowl.
Add all the other ingredients and mix in a mixer until well combined (or do it by hand).
Spoon into mini cupcake trays.
Bake at 180 degrees for 15-18 minutes or until golden and springy.
Nutritional Information
Serving:
1
piece
|
Calories:
119
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
142
mg
|
Fiber:
1
g
|
Sugar:
5
g
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