1

Preheat oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners.

2

In a large bowl, whisk together the eggs, dairy-free milk, melted coconut oil, maple syrup and vanilla extract until well combined.

3

In another bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda and sea salt. Add to the wet ingredients and mix until just combined.

4

Add the halved cherries and chopped pistachios and use a rubber spatula to fold into the batter until evenly dispersed. Scoop into the lined muffin tins until about 3/4 the way full. Bake for 18-20 minutes until cooked through and slightly golden on top. Transfer to a cooling rack to cool.

5

Substitutions: Use another nut instead of pistachios such as, almonds, walnuts, pecans or hazelnuts. Use another stone fruit instead of cherries such as, apricots, peaches or plums. Use a sugar free syrup like lakanto instead of maple syrup.