Ingredients

Scale

1/2 of a very ripe banana
About 7 oz (200 g) fresh or frozen cherries (thawed)
1/3 cup honey
2 teaspoon vanilla extract
2 eggs
1/4 cup coconut oil, melted
7.1 oz (200 grams or ~2 cups) almond flour
3 tablespoons coconut flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup good quality dark chocolate chips
additional mini chocolate chips for sprinkling, if desired

Instructions

Preheat the oven to 350 F. Line a mini muffin tin with mini cupcake liners.
In a mini food processor, process the cherries with the banana until the mixture forms into sort of a sauce texture.
In a large mixing bowl, mix together the cherry mixture with the honey, vanilla, eggs and coconut oil. Stir in the flours, cocoa powder, baking soda and salt and stir until well mixed. Add the chocolate chips and stir a little more.
Fill the mini muffin cups with the batter, sprinkling the tops with mini chocolate chips, if desired.
Bake at 350 F. for 15 – 18 minutes or until a toothpick comes out clean. Let them cool for a few minutes before removing from the pan.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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