How to make
Pit and cut the cherries into pieces.
In a bowl, mix the coconut flour, baking powder and vanilla.
Beat egg whites with a pinch of salt in a water bath until a white fluffy mixture is obtained (about 4 minutes of beating).
In a separate bowl, beat the eggs with the sugar, also in a water bath, until you get a sticky and fluffy cream.
Mix the eggs with the oil and water, mix with the dry mixture, then add the egg whites in parts, by mixing smoothly.
Once you get a homogeneous mixture, add the pieces of cherries and mix again.
If the mixture is dry, you can add a little more water and if it is thin, add a little more coconut flour. It depends on the size of the eggs. Mine became a little dry, but they still turned out well.
Distribute into greased muffin tins and bake at 360°F (180°C) in a preheated oven for 20-25 minutes.
The muffins don't puff up much, stay firm but and have a soft enough texture. They become pleasantly crispy on top, especially if you bake them more.
The cherry muffins are pleasantly sweet, but not too sweet. Optionally, you can sprinkle them with powdered sugar or spread them with jam.
At home, they disappear in minutes, but if they are left for a longer time, they get colored by the cherries, keep that in mind.