Vegan Cherry Dark Chocolate Chip Muffins
Simple-to-make cherry dark chocolate chip muffins made with whole wheat and oat flour, coconut oil, fresh cherries, and rich dark chocolate.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 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))
Steps
Preheat oven to 375 degrees F (190 C).
Combine flours, baking soda, baking powder, salt, and brown sugar in a mixing bowl.
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.
Add wet to dry ingredients and whisk until just combined. Fold in cherries and 3/4 of the dark chocolate until just combined.
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.
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.
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.
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