Cherry Garcia Mini-Muffins

by Ann on June 18, 2009

Cherry Garcia Muffins

Back in the day, I used to be addicted to Ben & Jerry’s Cherry Garcia.  Back when they still owned the company.  When they started offering frozen yogurt, of course I only bought that version; tastes the same, much better for you!  Well, I’ve moved on from that flavor, but when my Dad dropped off a huge bucket of super-tart mini cherries off of his tree, I had no idea what to make with them.  Well…I had some delicious Scharffen Berger chocolate chunks in my pantry, so I decided to make these mini-muffins with almond flour and oat flour!  The tartness of the cherries, the semi-sweetness of the chocolate chunks, the sweetness of the batter and the creaminess of yogurt all go so nicely together.  Let me tell you, they’re yummy!  I love it when experiments work!  I’ve made so many flops with almond flour it’s not even funny.   Almond flour, not being mixed with any other flours, does not lend my favorite consistency to baked goods.  It really does seem mealy to me, but oat flour does not, so if you’re gluten-intolerant and can tolerate gluten-free oats, then I suggest mixing!  This is a coincidence, but I happened to make these with the organic Greek yogurt (Oikos) - which the giveaway is still going on until Father’s Day so if you haven’t commented and would like the free yogurt, please comment on the Lemon Poppy Seed Cookies recipe for a chance to win!

My husband will be mad at me for making these.  Every time I make something with fruit and chocolate, he lectures me that chocolate is good, and fruit is good, but not together!  Sorry babe.  I like them.  And I think chocolate and fruit together is a beautiful thing.


  • 1/2 cup oat flour
  • 1/2 cup almond flour (blanched)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4-1/3 cup sugar or your favorite sweetener
  • 1/3 cup plain Greek yogurt (I used Oikos:)
  • 1 Tb coconut oil (or butter)
  • 1 egg
  • 1/2 cup cherries, pitted - mine were tart so up the sugar a tad if you’re are tart
  • 1/2 cup chunk semi-sweet chocolate chips


  1. Pre-heat oven to 375, grease pan
  2. Mix flours, baking powder and salt with whisk
  3. Mix melted coconut oil with the yogurt, whisk, add egg and beat together, add sugar/sweetener
  4. A little at a time, mix the wet in with the dry, then add cherries and chocolate chips, mix well
  5. Distribute batter evenly into all mini-muffin tins (24)
  6. Bake 13-15 minutes


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