🍒 cherry muffins 🍒 (gf + vegan)

I recently tried making these gluten-free and vegan cherry banana muffins myself, and I have to say, they turned out fantastic! Using ripe bananas adds natural sweetness and moisture, which helps keep the muffins soft without needing any eggs or dairy. The flax eggs are a great vegan alternative that also add some healthy omega-3s. For best results, I recommend using fresh, ripe cherries for that perfect burst of tartness, but frozen cherries can work in a pinch—just make sure to thaw them and drain excess juice to avoid soggy muffins. I swapped regular sugar for maple syrup for a deeper flavor and to keep it refined sugar-free. The texture was light and fluffy thanks to the gluten-free all-purpose flour blend, and the baking soda and powder combo gave a nice rise. One tip I learned is not to over-mix the batter once you combine wet and dry ingredients; folding in the cherries gently keeps the muffins tender. Baking them at 350°F for around 20 minutes gave a lovely golden finish and ensured they were cooked through without drying out. These muffins make a perfect grab-and-go breakfast or a healthy snack, especially during cherry season. Plus, they're great for anyone following vegan or gluten-free diets. I paired them with a cup of herbal tea for a cozy morning treat. If you're interested in experimenting, you could try adding a handful of chopped nuts or a sprinkle of cinnamon for added texture and warmth. Overall, this recipe is a winner for its simplicity, wholesome ingredients, and delicious results.