2 cups gluten free flour
1 cup sugar
2 teaspoons baking owder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup Greek yogurt
1/3 cup olive oil
1 teaspoon vanilla extract
1 cup fresh cherries, pitted and chopped (or you can use dried cherries too)
1/4 cup fresh coconut
1/2 – 3/4 cup white chocolate chips
Preheat oven to 400°F. Line your muffin pan with paper cups.
In a large mixing bowl, mix all the dry ingredients together. Set aside.
In another bowl whisk the eggs together until combined. Add yogurt, oil and vanilla and mix together.
Pour the wet ingredients into the dry and mix to combine
Fold in the cherries and the chocolate chips.
Using a large ice cream scoop, divide evenly among the 12 muffin cups.
Bake for about 18-20 minutes or until a tester comes out clean.
Remove from the oven and after about 5-8 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!