Can we just talk for a moment about how delicious cherries are right now? They are a more expensive fruit at our markets in Kansas but once I eyed them and snagged a sample to test for ripeness/flavor, I knew it was on. To the kitchen I went, with chocolate and cherries in hand.
Chocolate-cherry muffins, that are vegan! Oh boy. I know chocolate-covered cherries are a thing – my mom LOVES them – but I’ve always thought they were kinda gross. Something about the slimy texture, weird flavor. BUT, when the cherries are fresh and the chocolate is dark and chopped in thick chunks, you know I’m all about it.
These muffins are so simple to throw together, requiring a limited number of ingredients and just one mixing bowl. Plus, they’re considerably healthy as far as muffins go.
Whole wheat pastry flour mixed with oat flour provides a hearty, whole-grain base; a touch of brown sugar adds just the right amount of sweetness; dark chocolate delivers plenty of antioxidants; and cherries provide loads of fiber, vitamin C and cancer-fighting flavonoids. Yep and yep.
Also, did I mention they’re delicious?
These muffins may be vegan but they don’t lack in flavor or texture. The’re cakey and light with a sweet, nutty flavor from the brown sugar and almond extract. The cherries are abundant and bursting with flavor, and the chocolate peeks through to give just the touch of decadence you crave.
Breakfast, dessert, snack time, we’ve got you covered with this one simple treat. Enjoy!
Vegan Cherry Dark Chocolate Chip Muffins
- 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)
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.
*If using honey in place of brown sugar, it will inevitably make the batter thinner. Compensate with less almond milk and/or more flour of your choice.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 9 muffins)
- Calories: 192
- Fat: 9g
- Saturated fat: 6g
- Sodium: 100mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 7g
- Protein: 2.5g