Restoring you at a home away from home

Cherry Sport Muffins

Cherry Almond Muffin with Fleur de Sel


4 egg whites
¼ cup maple syrup
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup almond butter
1 cup soymilk
1 1/2 cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon of salt
1 cup cherries, thawed
1 cup sliced almonds

Fleur de Sel
Cacao Nibs


Preheat oven to 350 degrees.

Chop thawed cherries into halves and set aside. In a large mixing bowl, mix eggs, maple syrup, almond butter, soy milk, vanilla extract, and almond extract. Add the oat flour, baking soda and powder, and salt. Mix until just incorporated. Fold in the sliced almonds and the cherries.

Grease a muffin pan with a bit of olive oil and pour the muffin batter in the pan, making sure to keep 3-4 mm from the edge of each muffin hole. Top the muffin batter with a sprinkle of cacao nibs and a pinch of fleur de sel.

Bake for 30 minutes. Let cool.

Tip to make these muffins egg free!

To substitute the eggs:

  1. Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let sit for 5 to 10 minutes.
  2. Add 15 grams of pure protein powder to get an equivalent amount of protein as is found in 4 large egg whites.