1/4 cup dried cherries (dried cranberries or raisins would work, too)
1/2 cup frozen chopped pineapple
1/4 teaspoon almond extract
1. Preheat the oven to 350 and spray a standard muffin pan with nonstick spray or olive oil.
2. In a large bowl, combine the coconut, almond meal, hemp seeds, baking powder, cinnamon and salt. Next stir in the coconut oil, eggs, honey, almond milk, dried fruit, pineapples and almond extract. Mix well.
3. Distribute evenly in the muffin pan and bake for 22-25 minutes. Start checking them at 20 because the tops tend to brown easily.
These are delicious straight out of the oven, but even better the next day! For extra sweetness, serve warm with butter and honey.