50+ Sweet and Savory Friday Dairy-Free Muffin Recipes for Your Weekend

As the workweek winds down and the excitement of the weekend builds up, there’s no better way to kick off your Friday than with a warm, freshly baked muffin.

But for those of us who avoid dairy, finding the right recipe can be tricky.

That’s why we’ve rounded up 50+ Friday Dairy-Free Muffin Recipes that are both delicious and easy to make, without compromising on flavor or texture.

From light and fruity to rich and indulgent, these dairy-free muffin recipes are the perfect treat to enjoy with your morning coffee or as an afternoon snack.

Whether you’re baking for a crowd or treating yourself, these recipes are versatile, healthy, and filled with nutritious ingredients like whole grains, fruits, and nuts.

With no dairy involved, they cater to those with dietary restrictions, vegans, or anyone who just loves a good muffin.

These recipes prove that you don’t need butter or milk to create soft, moist muffins—just a little creativity and the right substitutes.

So, get your muffin tin ready and let’s dive into these mouthwatering dairy-free muffin ideas that will make your Friday mornings even better!

50+ Sweet and Savory Friday Dairy-Free Muffin Recipes for Your Weekend

With 50+ Friday Dairy-Free Muffin Recipes, you have endless options to make your Fridays a little brighter, whether you’re looking for something sweet, fruity, or savory.

Each of these recipes brings something unique to the table, with combinations of fresh ingredients and exciting flavors that are sure to delight your taste buds.

Baking these muffins at home allows you to customize the recipes to your liking, making it easy to control what goes into your treats.

So, why not treat yourself to one (or more!) of these delicious dairy-free muffins this Friday?

It’s the perfect way to welcome the weekend with warmth, flavor, and a bit of homemade goodness.

Banana Blueberry Oat Muffins

Start your Friday morning with these delightful Banana Blueberry Oat Muffins! Packed with the natural sweetness of ripe bananas and bursting with juicy blueberries, these dairy-free muffins are both nutritious and satisfying. They’re a perfect grab-and-go breakfast or an indulgent snack with your favorite cup of tea or coffee. Plus, the addition of oats makes them hearty and filling for busy mornings.

Ingredients:

• 2 ripe bananas (mashed)
• 1/3 cup maple syrup or agave nectar
• 1/3 cup coconut oil (melted)
• 2 large eggs (or flaxseed substitute for egg-free)
• 1 tsp vanilla extract
• 1 1/2 cups oat flour (or finely blended oats)
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract.
3. In a separate bowl, combine oat flour, rolled oats, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries gently.
5. Divide the batter evenly into the prepared muffin tin.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

These muffins are a delightful combination of fruity and nutty flavors. They are perfect for Fridays when you need an energizing start to your weekend. Pair them with your favorite dairy-free yogurt or enjoy them on their own for a wholesome treat.

Vegan Chocolate Chip Muffins

Craving something sweet but dairy-free to kick off the weekend? These Vegan Chocolate Chip Muffins are the answer! They’re soft, moist, and packed with dairy-free chocolate chips for a guilt-free indulgence. Made with simple ingredients, these muffins are easy to whip up and are sure to be a hit with everyone in your family.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1/3 cup coconut oil (melted)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 3/4 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium-sized bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed. Fold in the chocolate chips.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool for 10 minutes before transferring them to a cooling rack.

Indulge in these rich and chocolatey muffins without worrying about dairy. They’re perfect as a Friday afternoon pick-me-up or an after-dinner treat. Enjoy warm with a drizzle of dairy-free chocolate syrup for extra decadence!

Lemon Poppy Seed Muffins

Brighten your Friday with the zesty flavors of Lemon Poppy Seed Muffins. These dairy-free muffins are light, fluffy, and infused with the fresh tang of lemon. The poppy seeds add a delightful crunch, making them a refreshing treat for any time of the day. Perfect for spring mornings or as a cheerful snack!

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil or melted coconut oil
• 3/4 cup unsweetened almond milk
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 2 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk together vegetable oil, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Divide the batter evenly into the prepared muffin tin.
6. Bake for 20-25 minutes or until the muffins are lightly golden and a toothpick inserted comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.

The vibrant flavor of these Lemon Poppy Seed Muffins is a perfect way to start or end your Friday. Their refreshing taste and dairy-free composition make them a guilt-free pleasure to enjoy with a cup of herbal tea or as an energizing snack during your day.

Cinnamon Apple Muffins

Welcome the cozy flavors of fall into your Friday routine with these Cinnamon Apple Muffins. Bursting with chunks of fresh apples and warm cinnamon spice, these dairy-free muffins are comforting and delicious. They’re easy to make and perfect for a breakfast treat or a mid-morning snack to keep you energized for the day ahead.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/3 cup coconut oil (melted)
• 3/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup diced apples (peeled and cored)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, almond milk, and vanilla extract.
4. Slowly combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in the diced apples.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

These Cinnamon Apple Muffins bring a touch of warmth to your day with their comforting flavors and moist texture. They pair beautifully with a cup of spiced chai or your favorite dairy-free latte, making your Friday even more special.

Pumpkin Spice Muffins

Add a festive twist to your Friday with these Pumpkin Spice Muffins. Full of warm spices and pumpkin puree, these dairy-free delights are moist, flavorful, and irresistibly aromatic. Whether it’s fall or you’re just craving something cozy, these muffins are sure to brighten your day.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup pumpkin puree
• 1/3 cup vegetable oil or melted coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the pumpkin puree, oil, almond milk, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Fill the muffin liners about 3/4 full with batter.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the muffins for 10 minutes in the tin before transferring to a cooling rack.

With their soft texture and bold pumpkin flavor, these muffins are a true crowd-pleaser. Enjoy them with a drizzle of dairy-free glaze or a cup of hot apple cider for the ultimate Friday treat.

Carrot Ginger Muffins

Get a boost of nutrients and flavor with these Carrot Ginger Muffins. Made with fresh grated carrots and a hint of zesty ginger, these dairy-free muffins are perfect for a wholesome breakfast or snack. They’re lightly sweetened and packed with healthy ingredients to keep you fueled and satisfied all day long.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup coconut sugar or maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/3 cup coconut oil (melted)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients. Stir in the grated carrots and walnuts (if using).
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin before transferring to a wire rack.

These Carrot Ginger Muffins combine the earthy sweetness of carrots with the gentle warmth of ginger, making them a flavorful and nourishing way to enjoy your Friday. Pair them with a green smoothie or enjoy on their own for a tasty, dairy-free treat.

Lemon Blueberry Muffins

Brighten up your Friday with these zesty Lemon Blueberry Muffins! Packed with fresh blueberries and a refreshing hint of lemon, these dairy-free muffins are the perfect balance of sweet and tart. Their light, fluffy texture and vibrant flavors make them a delightful treat for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup coconut sugar or granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. In another bowl, mix the almond milk, melted coconut oil, and vanilla extract.
4. Slowly combine the wet ingredients with the dry ingredients, stirring until just incorporated. Gently fold in the blueberries.
5. Fill the muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These Lemon Blueberry Muffins are as refreshing as a spring morning and perfect for starting your day on a bright note. Enjoy their citrusy aroma and juicy bursts of blueberry flavor with a cup of your favorite herbal tea.

Chocolate Banana Muffins

Satisfy your chocolate cravings while staying dairy-free with these rich Chocolate Banana Muffins. Combining the natural sweetness of ripe bananas and the indulgence of cocoa powder, these muffins are moist, flavorful, and irresistibly chocolaty. They’re the perfect Friday treat for chocoholics and banana bread lovers alike!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 3/4 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 medium ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, coconut oil, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chocolate chips, if using.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Chocolate Banana Muffins are a decadent yet wholesome way to kick off your Friday. Pair them with a glass of dairy-free milk or enjoy them as a mid-morning indulgence to keep you motivated through the day.

Orange Cranberry Muffins

Add a burst of vibrant flavor to your Friday with these Orange Cranberry Muffins. The tangy cranberries pair beautifully with the zesty orange, creating a dairy-free muffin that’s both refreshing and satisfying. These muffins are perfect for breakfast, brunch, or a festive treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup coconut sugar or granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 orange
• 1/2 cup fresh orange juice
• 1/3 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
3. In another bowl, mix the orange juice, melted coconut oil, almond milk, and vanilla extract.
4. Slowly combine the wet ingredients with the dry ingredients, stirring until just combined. Fold in the cranberries.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

The combination of tangy cranberries and vibrant orange zest makes these Orange Cranberry Muffins a refreshing and delightful way to enjoy your Friday. Serve them with a dollop of dairy-free yogurt or savor them on their own for a zesty, satisfying treat.

Maple Pecan Muffins

Start your Friday with the deliciously sweet and nutty flavors of Maple Pecan Muffins. These dairy-free muffins are infused with the rich flavor of maple syrup and the crunchy goodness of toasted pecans. They’re perfect for those who love a slightly sweeter muffin with a satisfying texture, making them ideal for breakfast or a snack on the go.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or maple sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup pure maple syrup
• 1/3 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the toasted pecans.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These Maple Pecan Muffins are a delicious combination of sweet and nutty, with the maple syrup providing a comforting sweetness and the pecans offering a delightful crunch. Perfect for those who enjoy a heartier muffin, they’re an excellent choice for a cozy, dairy-free breakfast to kickstart your Friday.

Strawberry Coconut Muffins

These Strawberry Coconut Muffins are a tropical treat perfect for your Friday morning. The combination of sweet strawberries and shredded coconut creates a flavorful and aromatic muffin that’s both moist and satisfying. These dairy-free muffins are a great way to enjoy a fruity, refreshing start to your day, especially if you’re craving something naturally sweet.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or raw sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut oil (melted)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring gently to combine.
5. Fold in the chopped strawberries.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

With their delightful tropical flavors, these Strawberry Coconut Muffins are the perfect way to enjoy a sunny Friday. The combination of juicy strawberries and the richness of coconut makes for a perfect treat, and they’re a great option for those looking for a dairy-free muffin that’s both sweet and satisfying.

Apple Cinnamon Oat Muffins

These Apple Cinnamon Oat Muffins are a wholesome and flavorful dairy-free option for a cozy Friday morning. Packed with tender apple chunks and a dash of cinnamon, these muffins offer a delicious balance of sweetness and spice. The addition of oats adds a hearty texture, making them filling and satisfying. Perfect for breakfast or a snack, these muffins are both comforting and nutritious.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup coconut sugar or maple sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup peeled and chopped apples (about 1 large apple)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped apples.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring to a wire rack.

These Apple Cinnamon Oat Muffins are perfect for anyone craving a cozy, wholesome start to their day. The oats provide a hearty texture, while the apples and cinnamon create a comforting flavor. They’re perfect for Friday mornings, whether you enjoy them with a cup of coffee or as an afternoon snack.

Carrot Ginger Muffins

Kickstart your Friday with a warm and spiced treat: Carrot Ginger Muffins. These dairy-free muffins are packed with grated carrots, a hint of fresh ginger, and a touch of cinnamon, offering a comforting and slightly spicy flavor. With their hearty texture and natural sweetness, these muffins make for an excellent breakfast or snack option that will leave you feeling nourished and energized.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup finely grated carrots
• 1/4 cup fresh ginger, grated
• 1/2 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, mix the grated carrots, fresh ginger, almond milk, melted coconut oil, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just incorporated.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack.

These Carrot Ginger Muffins are packed with warm spices and fresh vegetables, making them the perfect dairy-free treat for a cozy Friday. The carrot and ginger combination offers both sweetness and a spicy kick, while the cinnamon adds depth. They’re a great way to enjoy a healthy, flavorful muffin that’s also satisfying.

Pumpkin Spice Muffins

Celebrate the flavors of fall with these cozy and comforting Pumpkin Spice Muffins. Made with pure pumpkin puree and spiced with cinnamon, nutmeg, and cloves, these dairy-free muffins have a rich, moist texture and a warm, spiced aroma that’s perfect for a Friday morning treat. Full of seasonal flavors, they’re a great way to start your day or enjoy as a midday snack.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup pure pumpkin puree
• 1/3 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, combine the pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for 5 minutes before transferring them to a wire rack.

These Pumpkin Spice Muffins are the ultimate dairy-free fall treat. With their rich pumpkin flavor and fragrant spices, they bring the warmth of autumn right to your breakfast table. Perfect with a cup of coffee or tea, these muffins are a great way to enjoy the season’s best flavors in a healthy, delicious way.

Cherry Almond Muffins

These Cherry Almond Muffins are a sweet and nutty treat that combines the tartness of cherries with the rich flavor of almonds. Made without dairy, they are soft, moist, and packed with fruit and nuts, making them a perfect Friday morning muffin to satisfy both your sweet tooth and hunger. These muffins are ideal for a snack or to pair with a cup of coffee.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup coconut sugar or raw sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped fresh cherries (or frozen, thawed)
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the chopped cherries and sliced almonds.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring to a wire rack.

These Cherry Almond Muffins are the perfect combination of tart and nutty, with the cherries offering a burst of juiciness and the almonds adding a satisfying crunch. A wonderful dairy-free muffin choice for a healthy start to your Friday, they are sure to brighten your morning with their delicious flavors.

Note: More recipes are coming soon!