Cherry pistachio muffins with rosemary

Last weekend we went cherry picking for Father's Day. It was a huge success! Arman was happy, Baby Zand had a blast, and we ended up carting 10 lbs of fresh cherries home ... plus some apricots and peaches and nectarines. Our dining table is bending under all the weight of these glorious fruit, and I now have the task to quickly make something with these, so we don't end up wasting them.

Making anything with cherries is a lot of work, because of the pit. Getting it out takes some work, and cherry pitters are messy!!! I remember my grandfather had one cherry pitting outfit he would put on, head out to the balcony where the big machine that was a cherry pitter was standing, and he would spend hours pitting the cherries that my grandmother would then bake into my favorite crumble cake or cook into a cherry compote to be used later in the winter. True team work! Since I don't have space for such a massive machine, and even find smaller pitters so messy that my kitchen looks like a crime scene, I usually lean towards easier cherry recipes that use frozen cherries or don't need that many fresh cherries that I can just cut them by hand. Which is exactly what I did here for this recipe: I slice around the pit, so that I end up having about 3-4 cherry pieces that then go into the batter. It's perfect, because in the muffins the shape of the cherry doesn't matter at all! So give that simple trick a try before you invest in more kitchen equipment. :-)

Preparation time: 35 minutes

Makes 6 muffins:

  • 1 Tbsp chia seeds + water

  • 1/2 cup of water

  • 1/4 cup melted virgin coconut oil

  • 1/4 cup coconut sugar

  • 1 Tbsp almond butter

  • 1 tsp vanilla extract

  • pinch of sea salt

  • 1 cup oat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp fresh rosemary, very finely chopped (minced)

  • 1 cup fresh cherries, pitted (see above)

  • 1/4 cup raw pistachio nuts, roughy chopped

  1. Pre-heat oven to 190°C/375°F, and line a muffin tray with muffin cups.

  2. Place the chia seeds in a small bowl, and combine with 2.5 Tbsp of water. Let sit for 5 minutes while you get the other ingredients ready.

  3. Add 1/2 cup of water, coconut oil, coconut sugar, almond butter, vanilla, and salt to a blender or food processor, and whisk until creamy.

  4. Add the oat flour, baking powder, baking soda, and combine well.

  5. Fold the cherries and pistachios under.

  6. Fill 3/4 of the muffin cups with the batter. Leave a little space on top for them to rise slightly.

  7. Bake for 20 minutes or a little longer until knife inserted comes out clean.

  8. Keep them in the fridge for up to 1 week!


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