Vegan Cherry Dark Chocolate Chip Muffins
Ingredients
- 1/3 heaping cup oat flour (ground from rolled oats)
- 1 cup whole wheat pastry flour or unbleached all purpose
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 1/4 cup brown sugar (or sub honey*)
- 1/4 cup melted coconut oil (or sub olive/avocado)
- 3/4 cup almond milk
- 1 tsp almond extract
- 1 heaping cup fresh cherries (pitted and lightly chopped)
- 1/4 cup chopped dairy-free dark chocolate (divided)
Instructions
- 1
Preheat oven to 375 degrees F (190 C).
- 2
Combine flours, baking soda, baking powder, salt, and brown sugar in a mixing bowl.
- 3
Measure out almond milk in a liquid measuring cup. Then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again.
- 4
Add wet to dry ingredients and whisk until just combined. Fold in cherries and 3/4 of the dark chocolate until just combined.
- 5
Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate (amount as original recipe is written // adjust if altering batch size). They will be full; just the way I like them.
- 6
Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.
25 min - 7
Serve warm with a little non-dairy butter or plain. Store in an airtight container to keep fresh - transfer to freezer after a couple days.
Nutrition
Per serving (based on 9 servings)
