CHERRY COBBLER MUFFINS
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1 bag frozen cherries
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2 teaspoons tapioca starch
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1 cup almond flour
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1/2 cup oat flour (or rolled oats)
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1 teaspoon baking soda
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3 tablespoons maple syrup
MAKE IT
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Preheat oven to 350F.
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Toss frozen cherries with tapioca starch and fill muffin cups 3/4 of the way up with the filling.
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Make the cobbler topping by mixing almond flour, oat flour, baking soda, and maple syrup and mix well until you have a crumbly dough.
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Top each muffin with mixture, and bake for about 25 minutes or until tops are cooked through and golden. Enjoy 🙂
