Every morning should start with a hearty muffin full of love. This muffin infuses the flavor of cinnamon throughout the whole bite. Fresh sweet cherries are oozing from every inch of the delicious treat. There is a fun addition to this recipe, Cinnamon Whipped Honey from Cloister Honey. Their honey is a perfect replacement for refined sugar. Who is ready to devour a Cinnamon Cherry Breakfast Muffin?
There are so many healthy additions to this treat, and it’s a perfect Diabetic-friendly recipe. Instead of white sugar or all-purpose flour, this recipe uses local honey, palm sugar, fruit and whole wheat flour. The quinoa provides a great filler, and is also a great protein source. With the cherries, and local honey, you have antioxidants throughout the muffin. The Greek yogurt is a great calcium source. Plus the whole wheat flour, and cherries are a great source of fiber. So many healthy benefits, yet still soooooo delicious!!!
I love finding local honey, it is so much better than any store bought honey. My favorite here in Charlotte is Cloister Honey. I recently visited them and before I left they stocked me up. They filled my arms with many different flavors like Cocoa, Lavender, Bourbon, Orange Bliss, and many more. Since I use honey instead of refined sugars, plan to see many of these flavors in recipes soon. For this recipe I used their Cinnamon Whipped honey. it’s amazing in baked treats, and spread on some toast.
Here are some other recipes I have made here at the cafe with Cloister Honey: Cherry Bourbon Crumble Bars with Bourbon Honey, Spicy Brownies with Ghost Pepper Honey, Bourbon BBQ Sauce, Squash Corn Muffins with honey infused with red pepper flakes.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Preheat oven to 350 degrees F. Grease muffin pan with cooking spray.
In small sauce pan, boil two cups of water, pull off burner, add two cinnamon flavor tea bags and let steep for 2 minutes, let cool.
In small sauce pan, boil 3/4 cups water, add quinoa, put burner to simmer and let cook for about 15 minutes, let cool.
In medium bowl, add whole wheat flour, corn flour, baking powder, baking soda, salt, and cinnamon, mix together. Add quartered cherries and mix in flour.
In medium bowl, add mashed banana and cinnamon whipped honey and mix well, next add cinnamon tea, cooked quinoa, Greek yogurt, coconut sugar, vanilla extract.
Mix wet and dry ingredients together, do not over mix batter.
Fill muffin cup 3/4 full, let bake for 25 - 30 minutes depending on oven for jumbo muffins, let cool.
Batter will make 8 jumbo muffins, about 16 standard size muffins, and about 24 mini muffins.